About the project
Methodology
For the implementation of the pilot project, suitable cultures will initially be selected, both as regards the type of microorganisms and the added quantity, in order to have maximum retention in the curd. There will then be experimental cheeses on a pilot scale at the cheese dairy of the Voio Cooperative, in accordance with the existing graviera cheese making protocol. The cheeses to be produced will undergo extensive microbiological, biochemical, and rheological analyses from day 1 (fresh cheese) of their production and up to 6 months later.
There will be organoleptic evaluation of mature cheeses. The results of the analyses are expected to be used to evaluate the existing cheese dairy protocol that was followed in order to improve it during the next lactation period. The new pilot cheeses will include propionates and other probiotic bacteria. The necessary analyses will be carried out on these cheeses in order to characterise their overall quality. The new Graviera cheese making protocol for the Collective of Voio will lead to a new product with added value.
Furthermore, because the propionic acid produced acts as a preservative mainly in yeasts and fungi, the new cheese is expected to have an extended shelf life.
Originality and innovation of the project
In Greece, the use of propionic bacteria in graviera-style cheeses is not common practice. The use of such microorganisms requires, depending on the practice of each cheese maker, changes in cheese-making and ageing parameters. Consequently, a new cheese making protocol will be implemented and the result will be a new cheese made from sheep and goat milk with singular organoleptic characteristics and a unique look.
The resulting product will differ from conventional products in terms of its organoleptic characteristics and its biofunctional properties, which are attributed to the probiotic microorganisms. Moreover, this proposal creates a new way to utilise the potential of sheep and goat’s milk besides feta cheese, aiming at special groups of modern consumers who are seeking increased nutritional value in combination with organoleptic uniqueness.
Role – Financing
Role in the project
GAIA EPICHEIREIN S.A.
GAIA EPICHEIREIN has undertaken the coordination of the members of the Operational Group for the implementation of the pilot project, as well as the actions for the management and completion of the project. GAIA EPICHEIREIN will select the suitable communication channels and cover all categories of promotional activities. Through systematic dissemination of the results via the press and a targeted digital campaign, the results will be disseminated via the internet. Organising a local colloquium aimed at farmers and rural policy agencies will highlight the need for innovation on a local level. A networking day with Operational Groups from all over Greece will cover the country-wide dissemination of the results and bridge the gap between the rural and scientific world, with the aim of transferring innovation to enterprises.
AUA LABORATORY OF DAIRY RESEARCH
The Laboratory of Dairy Research of the AUA coordinates the scientific portion of the project. Specifically, together with the Cooperative of Voio it coordinates the production of products, sampling and analysis, and it determines the stages and the production conditions of the new cheese product. It is also responsible for analysing the properties of the cultures and the characteristics of the cheese produced, as well as for creating a suitable cheese making protocol. Lastly, the laboratory participates in promoting the project’s results through participation in conferences, colloquiums, and networking actions to be organised.
AGRICULTURAL LIVESTOCK COOPERATIVE OF VOIO
The pilot implementation of the graviera with propionic cultures of Voio is being carried out at the installations of the Agricultural Livestock Cooperative of Voio. The Cooperative of Voio supplies the Laboratory of Dairy Research of the AUA with samples for analyses, to validate the expected product characteristics. The Cooperative of Voio ensures the smooth operation of the cheese dairy, the sound production process, and the required information recordings and actions for deriving data. Lastly, it participates in promoting the project’s results through participation in conferences, colloquiums, and networking actions.
Financing of each partner
| Member of the Operational Group | Budget (€) | Participation percentage (%) |
| GAIA EPICHEIREIN S.A. – Coordinating Body | 49,905.33 | 35.62 |
| AUA LABORATORY OF DAIRY RESEARCH | 55,350.00 | 39.50 |
| AGRICULTURAL LIVESTOCK COOPERATIVE OF VOIO | 34,859.88 | 24.88 |
| Total Budget | 140,115.21 | 100.00% |