Naslov
Development of an online educational platform as support to the small dairy producers facing the problems during cheese production

Autori
Blažić, Marijana ; Kralj, Elizabeta ; Cindrić, Ines ; Halambek, Jasna ; Matijević, Bojan, Zavadlav, Sandra

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 18th Ružička days "Today Science-Tomorrow Industry" / Jukić, Ante - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2020, 94-94

ISBN
978-953-7005-72-6

Skup
18. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 16.09.2020. - 18.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
cheese quality ; educational platform ; cheese ripening ; support to producers

Sažetak
The aim of this research was to set up the basis for development of an online platform with training programme that is going to equip farmers with the necessary knowledge, skills and competencies for the establishment of an on-farm dairy processing multifunctional activity. Research team held several meetings with the representatives of small dairy producers from different parts of the country to determine problems they encounter and discuss about the improvement abilities. Most of them reported problems related with cheese hygiene during ripening process and financing problems related with market demands. Collected findings slightly differed depending on the location of the production facility. Research team identified the need of several training and seminars related to finance with an emphasis on the banking sector and tourism management, as well as trainings related to cheese ripening. Online platform will enable easier problem-solving with expert counselling and provide multiple training and seminars depending on the needs of the small producer. Affordable methods for preventing the contamination during ripening should also be one of the topics, so a further research is focusing the possibility of application a modified and ozonized atmosphere or overpressure in cheese ripening chambers for optimization of cheese hygiene.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA