| Technology code 22-UP-05 |
Status OPEN |
Applications mode Continuous |
Access model As specified in the call |
The opportunity
Probiotic foods gain more and more ground due to their many beneficial properties for human health, and innovative probiotic foods have started to earn market shares over supplements in many countries.
Our offer
Feta type cheese is a very popular cheese worldwide that is produced through a process which allows the addition of microorganisms. Our technology involves the production of a probiotic kefir starter culture through a thin layer thermal drying process that can be used in feta-type cheese production. The technology is simple and involves the addition of heat-dried kefir biomass to milk before adding rennet. The produced cheese is a probiotic food, with rich taste and aroma as well as improved appearance that requires a shorter maturation time.
The technology
Whey milk is used for the cultivation of kefir after it is subjected to a high temperature pasteurization process. The kefir culture is then added to mid-hot milk at a temperature of 37 οC. The system is left to rest and commercial rennet is then added followed by the common production steps of feta cheese.
Advantages & Innovations
- Faster and higher sugar consumption
- Acceleration of feta cheese maturation
- Feta type cheese with excellent aroma and taste
- Low production cost
- Economically viable and simple production method
Stage of Development
This novel technology is an innovative process for the production of probiotic feta type cheese. The next step requires a large-scale validation to ensure the effectiveness of the production process on an industrial scale.
Partner Search
FOOD INNOVATION RI is seeking for partners with the capacities to develop this technology. The ideal partner shall be a cheese manufacturer interested in further developing this technology in a relevant and operational environment. Alternative options may also be considered.
Offered by
Department of Chemistry, University of Patras, University Campus 26504 Rio Achaia, Greece
Contact
Prof Athanasios KOUTINAS
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Food Chemistry and Biotechnology Group
