Q3166624 (Q3166624): Difference between revisions
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(Created claim: summary (P836): The situation in the Galician dairy sector, in a context of freeing milk quotas, lowering the price of milk and closing many farms, requires a strategic restructuring of the sector allowing the change from the old production model (production and marketing of liquid milk) to a new production model where a second processing is carried out that can bring added value to milk. _x000D_ the fresh cheeses fit perfectly within this panorama of the Galic...) |
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The situation in the Galician dairy sector, in a context of freeing milk quotas, lowering the price of milk and closing many farms, requires a strategic restructuring of the sector allowing the change from the old production model (production and marketing of liquid milk) to a new production model where a second processing is carried out that can bring added value to milk. _x000D_ the fresh cheeses fit perfectly within this panorama of the Galician dairy sector. They are products with a wide tradition in Spain, especially in the northern regions, but not internationally what is detected as a niche market. The international marketing of fresh cheeses has a major drawback, which is the short shelf life of fresh cheeses, which only lasts one month for artisanal fresh cheeses. _x000D_ _x000D_ the object of this experimental development project led by INNOLACT S.L. with a budget of EUR 637.159 and 29 months, is to increase the shelf life of fresh cheeses and spinned pasta cheeses, without this entailing loss of organoleptic quality or a radical change in the production process. Within this framework of action, the QuexFresh project is being developed within the thematic area of "Food Safety and Quality; productive and sustainable agricultural activity, natural resources, marine and maritime research", this being one of the priority lines. It is the first and only Galician dairy company qualified as a Technology Base Company (IEBT), dedicated to the production of cream cheese and located in the province of Lugo. Participating as a technological center in this project is the Classroom of Dairy Products and Food Technologies of the University of Santiago de Compostela, which is presented as a research center specialised in dairy products and with a great expertise and recognition at national level in this field. (English) | |||||||||||||||
| Property / summary: The situation in the Galician dairy sector, in a context of freeing milk quotas, lowering the price of milk and closing many farms, requires a strategic restructuring of the sector allowing the change from the old production model (production and marketing of liquid milk) to a new production model where a second processing is carried out that can bring added value to milk. _x000D_ the fresh cheeses fit perfectly within this panorama of the Galician dairy sector. They are products with a wide tradition in Spain, especially in the northern regions, but not internationally what is detected as a niche market. The international marketing of fresh cheeses has a major drawback, which is the short shelf life of fresh cheeses, which only lasts one month for artisanal fresh cheeses. _x000D_ _x000D_ the object of this experimental development project led by INNOLACT S.L. with a budget of EUR 637.159 and 29 months, is to increase the shelf life of fresh cheeses and spinned pasta cheeses, without this entailing loss of organoleptic quality or a radical change in the production process. Within this framework of action, the QuexFresh project is being developed within the thematic area of "Food Safety and Quality; productive and sustainable agricultural activity, natural resources, marine and maritime research", this being one of the priority lines. It is the first and only Galician dairy company qualified as a Technology Base Company (IEBT), dedicated to the production of cream cheese and located in the province of Lugo. Participating as a technological center in this project is the Classroom of Dairy Products and Food Technologies of the University of Santiago de Compostela, which is presented as a research center specialised in dairy products and with a great expertise and recognition at national level in this field. (English) / rank | |||||||||||||||
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| Property / summary: The situation in the Galician dairy sector, in a context of freeing milk quotas, lowering the price of milk and closing many farms, requires a strategic restructuring of the sector allowing the change from the old production model (production and marketing of liquid milk) to a new production model where a second processing is carried out that can bring added value to milk. _x000D_ the fresh cheeses fit perfectly within this panorama of the Galician dairy sector. They are products with a wide tradition in Spain, especially in the northern regions, but not internationally what is detected as a niche market. The international marketing of fresh cheeses has a major drawback, which is the short shelf life of fresh cheeses, which only lasts one month for artisanal fresh cheeses. _x000D_ _x000D_ the object of this experimental development project led by INNOLACT S.L. with a budget of EUR 637.159 and 29 months, is to increase the shelf life of fresh cheeses and spinned pasta cheeses, without this entailing loss of organoleptic quality or a radical change in the production process. Within this framework of action, the QuexFresh project is being developed within the thematic area of "Food Safety and Quality; productive and sustainable agricultural activity, natural resources, marine and maritime research", this being one of the priority lines. It is the first and only Galician dairy company qualified as a Technology Base Company (IEBT), dedicated to the production of cream cheese and located in the province of Lugo. Participating as a technological center in this project is the Classroom of Dairy Products and Food Technologies of the University of Santiago de Compostela, which is presented as a research center specialised in dairy products and with a great expertise and recognition at national level in this field. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 17:04, 12 October 2021
Project Q3166624 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3166624 in Spain |
Statements
506,364.0 Euro
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632,955.0 Euro
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80.0 percent
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8 August 2016
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31 December 2018
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INNOLACT SL
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43°12'34.81"N, 7°24'1.51"W
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27010
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La situación del sector lácteo gallego, en un marco de liberación de cuotas lácteas, bajada de precio de la leche y cierre de multitud de granjas, obliga a una reestructuración estratégica del sector que permita el cambio de modelo productivo antiguo (producción y comercialización de leche líquida) a un nuevo modelo productivo donde se lleve a cabo una segunda transformación que pueda aportar valor añadido a la leche. _x000D_ Los quesos frescos se encuadran a la perfección dentro de este panorama del sector lácteo gallego. Son productos con una amplia tradición en España, sobre todo en las regiones del norte, pero no internacionalmente lo que se detecta como un nicho de mercado. La comercialización a escala internacional de los quesos frescos presenta un inconveniente principal que es la corta vida útil de los mismos, que apenas llega a un mes de duración para quesos frescos de tipo artesanal. _x000D_ _x000D_ El objeto de este proyecto de desarrollo experimental liderado por INNOLACT S.L. con un presupuesto de 637.159€ y 29 meses de duración, es conseguir aumentar la vida útil de los quesos frescos y los quesos de pasta hilada, sin que esto suponga pérdida de su calidad organoléptica ni un cambio radical del proceso de elaboración. En este marco de actuación el proyecto QuexFresh se desarrolla dentro del área temática de “Seguridad y calidad alimentarias; actividad agraria productiva y sostenible, recursos naturales, investigación marina y marítima”, siendo ésta una de las líneas prioritarias. Se trata de la primera y única empresa láctea gallega calificada como Empresa de Base Tecnológica (IEBT), dedicada a la producción de queso crema y situada en la provincia de Lugo. Participa como centro tecnológico en este proyecto el Aula de Productos Lácteos y Tecnologías Alimentarias de la Universidad de Santiago de Compostela que se presenta como centro de investigación especializado en productos lácteos y con un gran expertise y reconocimiento a nivel nacional en este ámbito. (Spanish)
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The situation in the Galician dairy sector, in a context of freeing milk quotas, lowering the price of milk and closing many farms, requires a strategic restructuring of the sector allowing the change from the old production model (production and marketing of liquid milk) to a new production model where a second processing is carried out that can bring added value to milk. _x000D_ the fresh cheeses fit perfectly within this panorama of the Galician dairy sector. They are products with a wide tradition in Spain, especially in the northern regions, but not internationally what is detected as a niche market. The international marketing of fresh cheeses has a major drawback, which is the short shelf life of fresh cheeses, which only lasts one month for artisanal fresh cheeses. _x000D_ _x000D_ the object of this experimental development project led by INNOLACT S.L. with a budget of EUR 637.159 and 29 months, is to increase the shelf life of fresh cheeses and spinned pasta cheeses, without this entailing loss of organoleptic quality or a radical change in the production process. Within this framework of action, the QuexFresh project is being developed within the thematic area of "Food Safety and Quality; productive and sustainable agricultural activity, natural resources, marine and maritime research", this being one of the priority lines. It is the first and only Galician dairy company qualified as a Technology Base Company (IEBT), dedicated to the production of cream cheese and located in the province of Lugo. Participating as a technological center in this project is the Classroom of Dairy Products and Food Technologies of the University of Santiago de Compostela, which is presented as a research center specialised in dairy products and with a great expertise and recognition at national level in this field. (English)
12 October 2021
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Castro de Rei
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Identifiers
IDI-20160775
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