Q3183180 (Q3183180): Difference between revisions
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(Created claim: summary (P836): Spanish sheep breeds have a marked seasonality due to the cyclical nature of food availability and climatic conditions. To overcome this seasonality various methods have been tested acting on milk, however, freezing is the only large-scale method that allows to de-seasonalise and supplement the supply-demand variations of raw foods. _x000D_ however, as a result of the mechanical freezing of milk, there are changes in the physicochemical balance...) |
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Spanish sheep breeds have a marked seasonality due to the cyclical nature of food availability and climatic conditions. To overcome this seasonality various methods have been tested acting on milk, however, freezing is the only large-scale method that allows to de-seasonalise and supplement the supply-demand variations of raw foods. _x000D_ however, as a result of the mechanical freezing of milk, there are changes in the physicochemical balance such as the denaturation of proteins, the oxidation of milk, increasing its acidity, and thus, the alteration of the structure and final taste. It is therefore necessary to study new technologies that preserve the physicochemical, microbiological and organoleptic characteristics of the initial raw material. _x000D_ in this context, the general objective of the project is to de-seasonalise the supply of soft cheese from sheep’s milk through the application of magnetic freezing technologies for molecular management, for the production of frozen milk and curds with the appropriate technological fitness throughout the year, thus being able to offer soft pasta cheeses with the best organoleptic characteristics, the season does not limit the quality attributes of this product, thus avoiding the heterogeneity present in the productive and qualitative parameters of milk, presenting a quality, appearance and storage time similar to fresh products. COVICA may store sheep’s milk and curds in its freezing state, so that it can subsequently defrost on demand which introduces a greater degree of flexibility in the logistic process. This can help you during the high season or in specific production needs, saving costs without compromising quality or food safety. (English) | |||||||||||||||
| Property / summary: Spanish sheep breeds have a marked seasonality due to the cyclical nature of food availability and climatic conditions. To overcome this seasonality various methods have been tested acting on milk, however, freezing is the only large-scale method that allows to de-seasonalise and supplement the supply-demand variations of raw foods. _x000D_ however, as a result of the mechanical freezing of milk, there are changes in the physicochemical balance such as the denaturation of proteins, the oxidation of milk, increasing its acidity, and thus, the alteration of the structure and final taste. It is therefore necessary to study new technologies that preserve the physicochemical, microbiological and organoleptic characteristics of the initial raw material. _x000D_ in this context, the general objective of the project is to de-seasonalise the supply of soft cheese from sheep’s milk through the application of magnetic freezing technologies for molecular management, for the production of frozen milk and curds with the appropriate technological fitness throughout the year, thus being able to offer soft pasta cheeses with the best organoleptic characteristics, the season does not limit the quality attributes of this product, thus avoiding the heterogeneity present in the productive and qualitative parameters of milk, presenting a quality, appearance and storage time similar to fresh products. COVICA may store sheep’s milk and curds in its freezing state, so that it can subsequently defrost on demand which introduces a greater degree of flexibility in the logistic process. This can help you during the high season or in specific production needs, saving costs without compromising quality or food safety. (English) / rank | |||||||||||||||
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| Property / summary: Spanish sheep breeds have a marked seasonality due to the cyclical nature of food availability and climatic conditions. To overcome this seasonality various methods have been tested acting on milk, however, freezing is the only large-scale method that allows to de-seasonalise and supplement the supply-demand variations of raw foods. _x000D_ however, as a result of the mechanical freezing of milk, there are changes in the physicochemical balance such as the denaturation of proteins, the oxidation of milk, increasing its acidity, and thus, the alteration of the structure and final taste. It is therefore necessary to study new technologies that preserve the physicochemical, microbiological and organoleptic characteristics of the initial raw material. _x000D_ in this context, the general objective of the project is to de-seasonalise the supply of soft cheese from sheep’s milk through the application of magnetic freezing technologies for molecular management, for the production of frozen milk and curds with the appropriate technological fitness throughout the year, thus being able to offer soft pasta cheeses with the best organoleptic characteristics, the season does not limit the quality attributes of this product, thus avoiding the heterogeneity present in the productive and qualitative parameters of milk, presenting a quality, appearance and storage time similar to fresh products. COVICA may store sheep’s milk and curds in its freezing state, so that it can subsequently defrost on demand which introduces a greater degree of flexibility in the logistic process. This can help you during the high season or in specific production needs, saving costs without compromising quality or food safety. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 20:54, 12 October 2021
Project Q3183180 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3183180 in Spain |
Statements
179,464.0 Euro
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224,330.0 Euro
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80.0 percent
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1 July 2020
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30 June 2022
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S.C.L. COMARCAL AGRICOLA GANADERA CASTUERA
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38°43'18.34"N, 5°32'50.06"W
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06036
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Las razas ovinas españolas presentan una acusada estacionalidad debido al carácter cíclico de la disponibilidad de los alimentos y a las condiciones climáticas. Para vencer esta estacionalidad se han probado diversos métodos actuando sobre la leche, sin embargo, la congelación es el único método a gran escala que permite desestacionalizar y suplir las variaciones oferta-demanda de alimentos crudos. _x000D_ Sin embargo, como consecuencia de la congelación mecánica de la leche, se producen alteraciones en el equilibrio fisicoquímico como la desnaturalización de proteínas, la oxidación de la leche, incrementando su acidez, y por ende, la alteración de la estructura y sabor final. Es por ello, que resulta necesario el estudio de nuevas tecnologías que preserven las características fisicoquímicas, microbiológicas y organoléptica de la materia prima inicial. _x000D_ En este contexto, el objetivo general del proyecto es la desestacionalización del abastecimiento de queso de pasta blanda de leche de oveja a través de la aplicación de tecnologías de congelación magnética de ordenación molecular, para la obtención de leche y cuajada congelada con la aptitud tecnológica quesera adecuada durante todo el año, pudiendo así la empresa ofrecer quesos de pasta blanda con las mejores características organolépticas, sin que la estación del año suponga una limitación para los atributos de calidad de este producto, evitando así la heterogeneidad presente en los parámetros productivos y cualitativos de la leche, presentando una calidad, apariencia y tiempo de conservación similar a los productos frescos. COVICA podrá almacenar en su estado de congelación la leche y la cuajada de oveja, para que posteriormente pueda descongelar a demanda lo que introduce un mayor grado de flexibilidad en el proceso logístico. Esto puede ayudarle durante la temporada alta o en necesidades concretas de producción, ahorrando costes sin comprometer la calidad ni la seguridad alimentaria. (Spanish)
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Spanish sheep breeds have a marked seasonality due to the cyclical nature of food availability and climatic conditions. To overcome this seasonality various methods have been tested acting on milk, however, freezing is the only large-scale method that allows to de-seasonalise and supplement the supply-demand variations of raw foods. _x000D_ however, as a result of the mechanical freezing of milk, there are changes in the physicochemical balance such as the denaturation of proteins, the oxidation of milk, increasing its acidity, and thus, the alteration of the structure and final taste. It is therefore necessary to study new technologies that preserve the physicochemical, microbiological and organoleptic characteristics of the initial raw material. _x000D_ in this context, the general objective of the project is to de-seasonalise the supply of soft cheese from sheep’s milk through the application of magnetic freezing technologies for molecular management, for the production of frozen milk and curds with the appropriate technological fitness throughout the year, thus being able to offer soft pasta cheeses with the best organoleptic characteristics, the season does not limit the quality attributes of this product, thus avoiding the heterogeneity present in the productive and qualitative parameters of milk, presenting a quality, appearance and storage time similar to fresh products. COVICA may store sheep’s milk and curds in its freezing state, so that it can subsequently defrost on demand which introduces a greater degree of flexibility in the logistic process. This can help you during the high season or in specific production needs, saving costs without compromising quality or food safety. (English)
12 October 2021
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Castuera
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Identifiers
IDI-20200948
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