Functional stretched curd from sheep milk

Innovation and originality consists in the possibility of turning sheep milk in stretched curd and incorporate probiotic bacteria. This shows an processinnovation through the introduction of probiotics but also a product innovation by expanding the use of sheep’s milk generally used exclusively for hard cheeses. Sheep milk is an important raw material in the Mediterranean countries intended especially in dairyprocessing. The need to bring innovation in ovine production is accompanied by the need to preserve the genetic diversity of the sheep breed Gentile di Puglia, and to define protocols for dairy processing that characterizes the typical and traditional local products.

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RECIPIENTS OF INNOVATION

Small and medium size businesses operating in the dairy sector that aim in differentiatingcheeses made from sheep’s milk.

Curious consumers that want to enjoy new cheese products, able to respect local biodiversity.

IMPACT OF INNOVATION ON THE MARKET

Product and process innovation allows the extension of the variety of fresh cheese made from sheep’s milk and reducing the time and cost of storage. They also allow the protection and preservation of the breed “Gentile di Puglia”.

THE MILAN CHARTER

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As members of civil society, we commit togiving value to local small-scale producers as protagonists of an advanced form of development, and promoting direct relationships between producers, consumers and territories of origin.

As businesses, we commit to promoting the diversification of agricultural production and livestock keeping so as to safeguard biodiversity and animal welfare;

KEY WORDS

  • Sheep milk
  • stretched curd
  • probiotics
  • “Gentile di Puglia”

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