Development of new technologies for the manufacture of cheeses with optimized bioactivity and functional effect

The main objective of the proposed project is the development of new technologies for manufacturing cheeses with proven functional effect and namely:

• New technology for the production of cheese with higher concentrations of bioactive peptides improving bone density (prophylactic effect against osteoporoses);
• New technology for the production of a functional cheese-like product containing peptides with prophylactic properties expressed in relieving high blood pressure;
• New technology for the production of cheese with elevated concentrations of bioactive peptides with immunostimulating effect;

The project also foresees the development of a starter culture combination for white brined cheese with optimized bioactivity containing only L. bulgaricus and S. thermophilus. The company has developed tailor-made starter combinations for cheese-like products that are highly resistant to bacteria attacking viruses (bacteriophages).

The project received co-financing from the National Innovation Fund (2006-2009).