As part of the project, scientists researched several health benefits typical of lactic acid bacteria: intestinal tract survivability, improved lactose absorption, lowering the concentration of putrefaction metabolites in the colon, impacting the microbiotate. Scientists developed new technologies for fresh fermented milks with bifitobacteria, a technology for a yoghurt-like product with increased calcium concentration, etc.
As a result of the project the company purchased modern equipment for the purposes of research and development as well as equipment for trial production.
The project was co-financed by the Japanese International Cooperation Agency JICA as part of the technical cooperation with the government of Japan (1997 – 2002).
