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GRAVIERA PRO
Production of Voio graviera with propionic cultivation
Funding Framework
The pilot project of the ‘GRAVIERA PRO’ Operational Group is financed by Action 2 ‘Implementation of the Operational Plan (project) of the EIP Operational Groups for the productivity and sustainability of agriculture’ of Sub-measure 16.1-16.2 ‘Establishment and operation of Operational Groups (OPs) the European Innovation Partnership (EIP) for agricultural productivity and sustainability’ (Project Code: Μ16ΣΥΝ2-00178).
This action is being implemented in the framework of the Rural Development Programme (RDP) of Greece 2014-2022 which is being co-funded by the EU – European Agricultural Fund for Rural Development (EAFRD).
This action is being implemented in the framework of the Rural Development Programme (RDP) of Greece 2014-2022 which is being co-funded by the EU – European Agricultural Fund for Rural Development (EAFRD).
Main purpose of the Operational Group
The main purpose of the project is to create a new Graviera-style cheese for the Agricultural Livestock Cooperative of Voio.
This cheese will have improved organoleptic characteristics and enhanced biofunctional properties with the addition of a propionic culture and other probiotic microorganisms as adjunct cultures
This cheese will have improved organoleptic characteristics and enhanced biofunctional properties with the addition of a propionic culture and other probiotic microorganisms as adjunct cultures
Scope and Objectives
It is well known that in recent years consumers have been looking for products with increased biofunctional properties, such as foods with probiotic microorganisms.
The aim of the ‘GRAVIERA PRO’ operational plan is to create a new Graviera-style cheese for the Agricultural Livestock Cooperative of Voio. This cheese will have improved organoleptic characteristics and enhanced biofunctional properties with the addition of a propionic culture and other probiotic microorganisms as adjunct cultures.
The new graviera will be a cheese with value-added, as it will have highly enhanced probiotic properties, improved taste, as well as improved texture and structure, and it will be aimed at special groups of modern consumers who are seeking increased nutritional value combined with organoleptic uniqueness.
The aim of the ‘GRAVIERA PRO’ operational plan is to create a new Graviera-style cheese for the Agricultural Livestock Cooperative of Voio. This cheese will have improved organoleptic characteristics and enhanced biofunctional properties with the addition of a propionic culture and other probiotic microorganisms as adjunct cultures.
The new graviera will be a cheese with value-added, as it will have highly enhanced probiotic properties, improved taste, as well as improved texture and structure, and it will be aimed at special groups of modern consumers who are seeking increased nutritional value combined with organoleptic uniqueness.
News
“GRAVIERA PRO”: The innovative probiotic cheese created through collaboration between scientists and producers
A fresh approach to cheesemaking that balances flavor and health
Read moreMeasure 16: The Voio Cooperative and the Agricultural University of Athens Develop Nutrient-Enriched Cheese
Anew type of graviera cheese with unique nutritional properties is the outcome of a collaboration between the Dairy Laboratory of the Agricultural University of Athens and the Agricultural Livestock Cooperative of Voio in Kozani, under the coordination of GAIA EPICHEIREIN. This new cheese, developed using propionic bacteria and potentially probiotics, was created under Measure 16 […]
Read more