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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(Removed 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 product...) |
(Created claim: summary (P836): Reference number of the aid programme: SA.41471(2015/X) Purpose of public aid: Article 25 of EC Regulation No 651/2014 of 17 June 2014 declaring certain types of aid compatible with the internal market in the application of Articles 107 and 108 of the Treaty (OJ L. I'm sorry. EU L 187/1 of 26.06.2014) The aim of the project is to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and to develop techn...) |
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Reference number of the aid programme: SA.41471(2015/X) Purpose of public aid: Article 25 of EC Regulation No 651/2014 of 17 June 2014 declaring certain types of aid compatible with the internal market in the application of Articles 107 and 108 of the Treaty (OJ L. I'm sorry. EU L 187/1 of 26.06.2014) The aim of the project is to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and to develop technology for the production of innovative products with functional food properties. Once tested under laboratory conditions, they will be tested in pilot experiments, group nutrition and AGRO-DANMIS & the largest producer of goat products on the Polish market. Increased competitiveness will be achieved through: development of a herbal feed supplement to improve the health of the lactic gland, increasing the cytological and microbiological quality of milk produced and increasing its processing efficiency. It will also increase the production of probiotic lactic bacteria in the digestive tract of animals with a positive impact on their well-being and production, an important element of the project is, the preparation of new recipes not yet available on the market of innovative goat’s milk products: 1) sandwich(fat) UF cheese with added herbs; 2) aerated curd cheese (nitrogen chubby) with vegetable additives (horse, garlic, chives); 3)cottage cheese 4) milk of UHT with reduced lactose content and enriched with calcium. The project will bring tangible benefits to goat milk producers and processors by improving animal health, increasing the unit milk efficiency of goats, extending the use of goats in the herd and enriching the market offer with new goat products. The target group of the final product will be people with allergy to cow’s milk proteins and to diet-dependent diseases and people interested in the quality of the diet. (English) | |||||||||||||||
| Property / summary: Reference number of the aid programme: SA.41471(2015/X) Purpose of public aid: Article 25 of EC Regulation No 651/2014 of 17 June 2014 declaring certain types of aid compatible with the internal market in the application of Articles 107 and 108 of the Treaty (OJ L. I'm sorry. EU L 187/1 of 26.06.2014) The aim of the project is to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and to develop technology for the production of innovative products with functional food properties. Once tested under laboratory conditions, they will be tested in pilot experiments, group nutrition and AGRO-DANMIS & the largest producer of goat products on the Polish market. Increased competitiveness will be achieved through: development of a herbal feed supplement to improve the health of the lactic gland, increasing the cytological and microbiological quality of milk produced and increasing its processing efficiency. It will also increase the production of probiotic lactic bacteria in the digestive tract of animals with a positive impact on their well-being and production, an important element of the project is, the preparation of new recipes not yet available on the market of innovative goat’s milk products: 1) sandwich(fat) UF cheese with added herbs; 2) aerated curd cheese (nitrogen chubby) with vegetable additives (horse, garlic, chives); 3)cottage cheese 4) milk of UHT with reduced lactose content and enriched with calcium. The project will bring tangible benefits to goat milk producers and processors by improving animal health, increasing the unit milk efficiency of goats, extending the use of goats in the herd and enriching the market offer with new goat products. The target group of the final product will be people with allergy to cow’s milk proteins and to diet-dependent diseases and people interested in the quality of the diet. (English) / rank | |||||||||||||||
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| Property / summary: Reference number of the aid programme: SA.41471(2015/X) Purpose of public aid: Article 25 of EC Regulation No 651/2014 of 17 June 2014 declaring certain types of aid compatible with the internal market in the application of Articles 107 and 108 of the Treaty (OJ L. I'm sorry. EU L 187/1 of 26.06.2014) The aim of the project is to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and to develop technology for the production of innovative products with functional food properties. Once tested under laboratory conditions, they will be tested in pilot experiments, group nutrition and AGRO-DANMIS & the largest producer of goat products on the Polish market. Increased competitiveness will be achieved through: development of a herbal feed supplement to improve the health of the lactic gland, increasing the cytological and microbiological quality of milk produced and increasing its processing efficiency. It will also increase the production of probiotic lactic bacteria in the digestive tract of animals with a positive impact on their well-being and production, an important element of the project is, the preparation of new recipes not yet available on the market of innovative goat’s milk products: 1) sandwich(fat) UF cheese with added herbs; 2) aerated curd cheese (nitrogen chubby) with vegetable additives (horse, garlic, chives); 3)cottage cheese 4) milk of UHT with reduced lactose content and enriched with calcium. The project will bring tangible benefits to goat milk producers and processors by improving animal health, increasing the unit milk efficiency of goats, extending the use of goats in the herd and enriching the market offer with new goat products. The target group of the final product will be people with allergy to cow’s milk proteins and to diet-dependent diseases and people interested in the quality of the diet. (English) / qualifier | |||||||||||||||
point in time: 14 October 2020
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Revision as of 14:25, 14 October 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 number of the aid programme: SA.41471(2015/X) Purpose of public aid: Article 25 of EC Regulation No 651/2014 of 17 June 2014 declaring certain types of aid compatible with the internal market in the application of Articles 107 and 108 of the Treaty (OJ L. I'm sorry. EU L 187/1 of 26.06.2014) The aim of the project is to increase the efficiency and cost-effectiveness of the production of goat’s milk and its products and to develop technology for the production of innovative products with functional food properties. Once tested under laboratory conditions, they will be tested in pilot experiments, group nutrition and AGRO-DANMIS & the largest producer of goat products on the Polish market. Increased competitiveness will be achieved through: development of a herbal feed supplement to improve the health of the lactic gland, increasing the cytological and microbiological quality of milk produced and increasing its processing efficiency. It will also increase the production of probiotic lactic bacteria in the digestive tract of animals with a positive impact on their well-being and production, an important element of the project is, the preparation of new recipes not yet available on the market of innovative goat’s milk products: 1) sandwich(fat) UF cheese with added herbs; 2) aerated curd cheese (nitrogen chubby) with vegetable additives (horse, garlic, chives); 3)cottage cheese 4) milk of UHT with reduced lactose content and enriched with calcium. The project will bring tangible benefits to goat milk producers and processors by improving animal health, increasing the unit milk efficiency of goats, extending the use of goats in the herd and enriching the market offer with new goat products. The target group of the final product will be people with allergy to cow’s milk proteins and to diet-dependent diseases and people interested in the quality of the diet. (English)
14 October 2020
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Identifiers
POIR.04.01.02-00-0008/18
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