Development of innovative products of goats’ milk products based on national sources of protein feed using plant-based biological substances and natural probiotics. (Q83943): Difference between revisions
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(Created claim: summary (P836): Reference_reference_programme_aids:SA.41471 (2015/X) _public:Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) The project aims to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and develop technologies for the productio...) |
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Reference_reference_programme_aids:SA.41471 (2015/X) _public:Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) The project aims to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and develop technologies for the production of innovative products with functional food properties.After testing under laboratory conditions, they will be tested on a collective basis in the group nutrition and in AGRO-DANMIS & nodash;the largest producer of goat products on the Polish market.Increased competitiveness will be achieved through:the development of the formulation of a herbal feed supplement which raises the health of the mammary gland, which increases the cytological and microbiological quality of the milk produced and increases its processing capacity.It will also increase the production of probiotic lactic fermenting bacteria in the gastrointestinal tract of animals, with a positive impact on their welfare and productivity, an important element of the project being the preparation of new recipes which do not yet exist in the market for innovative milk products from goats:1) sandwich cheese (curd) of UF with added herbs;2. vegetable curd cheese (reduced nitrogen) with vegetables (horseradish, garlic, claws);3) UHT milk (Cottage chese) 4) with reduced lactose content and enriched with calcium.The project will bring tangible benefits to producers and processors of goat’s milk by improving animal health, increasing the unit productivity of goats, increasing the use of goats in the herd and enriching the market offer for new goat products.The target group will target people with allergies to cows’ milk protein and diet-related diseases and to persons with an interest in the quality of the diet. (English) | |||
| Property / summary: Reference_reference_programme_aids:SA.41471 (2015/X) _public:Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) The project aims to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and develop technologies for the production of innovative products with functional food properties.After testing under laboratory conditions, they will be tested on a collective basis in the group nutrition and in AGRO-DANMIS & nodash;the largest producer of goat products on the Polish market.Increased competitiveness will be achieved through:the development of the formulation of a herbal feed supplement which raises the health of the mammary gland, which increases the cytological and microbiological quality of the milk produced and increases its processing capacity.It will also increase the production of probiotic lactic fermenting bacteria in the gastrointestinal tract of animals, with a positive impact on their welfare and productivity, an important element of the project being the preparation of new recipes which do not yet exist in the market for innovative milk products from goats:1) sandwich cheese (curd) of UF with added herbs;2. vegetable curd cheese (reduced nitrogen) with vegetables (horseradish, garlic, claws);3) UHT milk (Cottage chese) 4) with reduced lactose content and enriched with calcium.The project will bring tangible benefits to producers and processors of goat’s milk by improving animal health, increasing the unit productivity of goats, increasing the use of goats in the herd and enriching the market offer for new goat products.The target group will target people with allergies to cows’ milk protein and diet-related diseases and to persons with an interest in the quality of the diet. (English) / rank | |||
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Revision as of 09:52, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development of innovative products of goats’ milk products based on national sources of protein feed using plant-based biological substances and natural probiotics. |
Project in Poland financed by DG Regio |
Statements
6,434,825.0 zloty
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8,523,818.34 zloty
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75.49 percent
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1 September 2018
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31 August 2021
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UNIWERSYTET PRZYRODNICZY W POZNANIU
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Numer_referencyjny_programu_pomocowego: SA.41471(2015/X) Przeznaczenie_pomocy_publicznej: art. 25 rozporządzenia KE nr 651/2014 z dnia 17 czerwca 2014 r. uznające niektóre rodzaje pomocy za zgodne z rynkiem wewnętrznym w stosowaniu art. 107 i 108 Traktatu (Dz. Urz. UE L 187/1 z 26.06.2014) Celem projektu jest zwiększenie efektywności i opłacalności produkcji mleka koziego i jego przetworów oraz opracowanie technologii wytwarzania innowacyjnych produktów o właściwościach żywności funkcjonalnej. Po sprawdzeniu w warunkach laboratoryjnych, będą one testowane w doświadczeniu pilotażowym, przy żywieniu grupowym oraz w AGRO-DANMIS – największego producenta wyrobów kozich na rynku polskim. Zwiększenie konkurencyjności zostanie osiągnięte dzięki: opracowaniu receptury ziołowego suplementu paszowego podnoszącego zdrowotność gruczołu mlekowego, podwyższającego jakość cytologiczną i mikrobiologiczną produkowanego mleka oraz zwiększającego jego wydajność przerobową. Wpłynie on także na zwiększenie produkcji probiotycznych bakterii fermentacji mlekowej w przewodzie pokarmowym zwierząt pozytywnie oddziałując na ich dobrostan i produkcyjność, ważnym elementem projektu jest, przygotowanie receptur nowych, nie istniejących jeszcze na rynku innowacyjnych produktów z koziego mleka: 1)serka kanapkowego(twarogowego) UF z dodatkiem ziół; 2)serka twarogowego napowietrzonego (spulchniony azotem) z dodatkami warzyw (chrzan, czosnek, szczypior); 3)serka wiejskiego (cottage cheese) 4) mleka UHT o obniżonej zawartości laktozy oraz wzbogacone go o wapń. Realizacja projektu przyniesie wymierne korzyści producentom i przetwórcom mleka koziego dzięki poprawie zdrowotności zwierząt, zwiększeniu jednostkowej wydajności mlecznej kóz, wydłużeniu użytkowania kóz w stadzie i wzbogaci ofertę rynkową o nowe produkty kozie. Grupą docelową produktu końcowego będą osoby z alergią na białka mleka krowiego i chorób dieto zależnych oraz osoby zainteresowane jakością diety. (Polish)
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Reference_reference_programme_aids:SA.41471 (2015/X) _public:Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) The project aims to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and develop technologies for the production of innovative products with functional food properties.After testing under laboratory conditions, they will be tested on a collective basis in the group nutrition and in AGRO-DANMIS & nodash;the largest producer of goat products on the Polish market.Increased competitiveness will be achieved through:the development of the formulation of a herbal feed supplement which raises the health of the mammary gland, which increases the cytological and microbiological quality of the milk produced and increases its processing capacity.It will also increase the production of probiotic lactic fermenting bacteria in the gastrointestinal tract of animals, with a positive impact on their welfare and productivity, an important element of the project being the preparation of new recipes which do not yet exist in the market for innovative milk products from goats:1) sandwich cheese (curd) of UF with added herbs;2. vegetable curd cheese (reduced nitrogen) with vegetables (horseradish, garlic, claws);3) UHT milk (Cottage chese) 4) with reduced lactose content and enriched with calcium.The project will bring tangible benefits to producers and processors of goat’s milk by improving animal health, increasing the unit productivity of goats, increasing the use of goats in the herd and enriching the market offer for new goat products.The target group will target people with allergies to cows’ milk protein and diet-related diseases and to persons with an interest in the quality of the diet. (English)
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Identifiers
POIR.04.01.02-00-0008/18
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