Modification of the maturation process of the cheese and the evolution of the whey based product — Horn (Q2727826)
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Project Q2727826 in Croatia
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Modification of the maturation process of the cheese and the evolution of the whey based product — Horn |
Project Q2727826 in Croatia |
Statements
5,962,748.77 Croatian kuna
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7,164,583.41 Croatian kuna
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85.0 percent
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20 December 2019
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20 December 2022
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Veleučilište u Karlovcu
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45°29'34.44"N, 15°33'18.97"E
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47000
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Kako bi se unaprijedila proizvodnja sira i iskorištavanje sirutke te podigla konkurentnost hrvatskih proizvođača sira u okviru projekta planira se provesti istraživanje o postupcima zrenja sira u različitim uvjetima te iskorištavanje sirutke kao nus produkta odnosno za proizvodnju novih proizvoda na bazi sirutke. Rezultati istraživanja (znanja i tehnologija) bit će transferirani gospodarstvenicima u Republici Hrvatskoj kroz niz zajedničkih aktivnosti. (Croatian)
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In order to improve the production of cheese and exploit the whey, and to increase the competitiveness of the Croatian cheese producers, it is planned, under the project, to carry out an exploration of the maturing of the cheese under various conditions and the exploitation of whey as a product of us, that is to say, to produce new whey products. The results of research (knowledge and technology) will be transferred to Croatia through a number of joint activities. (English)
3 June 2021
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Kako bi se unaprijedila proizvodnja sira i iskorištavanje sirutke te podigla konkurentnost hrvatskih proizvođača sira u okviru projekta planira se provesti istraživanje o postupcima zrenja sira u različitim uvjetima te iskorištavanje sirutke kao nus produkta odnosno za proizvodju novih proizvoda na bazi sirutke. Rezultati istraživanja (znanja i tehnologija) bit će transferirani gospodarstvenicima u Republici Hrvatskoj kroz niz zajedničkih aktivnosti. (French)
26 November 2021
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Um die Käseerzeugung und die Molkeausbeute zu verbessern und die Wettbewerbsfähigkeit der kroatischen Käseerzeuger zu erhöhen, plant das Projekt die Durchführung von Forschungen über die Reifungsprozesse von Käse unter unterschiedlichen Bedingungen und die Verwendung von Molke als Nebenprodukt oder für die Herstellung neuer Molkenprodukte. Die Forschungsergebnisse (Wissen und Technologie) werden durch eine Reihe gemeinsamer Aktivitäten an Geschäftsleute in der Republik Kroatien übertragen. (German)
29 November 2021
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Identifiers
KK.01.1.1.04.0096
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