NEW CHEESE PRODUCTION – INNOVATIONS IN CHEESE PRODUCTION AND OPTIMIZED PROCEDURES IN STANDARIZATION AND PROMOTION
The quality characteristics of the cheeses come from the milk produced by healthy animals & from their production technology. The project attempts to enrich the modern production methods with those elements that give the local organoleptic characteristics to the products, preserving their local identity. The project will focus on supporting livestock by developing a management plan for livestock units & by systematizing the production process & utilizing the microorganisms that contribute to the development of the taste and the aroma of the cheeses from two different geographical areas: a) from 3 islands of Cyclades b) from an area in the mainland country.