Technological innovations of products and processes for the development of Halal dairy supply chain
The project aims to meet the innovation and specialization needs of the production world, through the creation of dairy products that meet the demands of consumers. The main objective of the project is to formulate a cheese obtained with kiwi-based vegetable rennet. The absence of animal rennet is the main advantage of this cheese which makes it suitable for vegetarian / vegan and Islamic consumers.The project proposes the implementation of an innovative strategy, in terms of both process and product, to support the economic growth of companies in the sector, encouraging their entry into the halal market.
"Attività di processo:
- Formulazione di mangimi “bio” a basso impatto ambientale con materie prime regionali, offrendo nuovi sbocchi di mercato;
- Formulazione di caglio vegetale a base di kiwi, definendo quantità, tempi e temperature dell’enzima;
- Definizione di protocolli innovativi di caseificazione,
stagionatura, tipologie di confezionamento e di stoccaggio.
Attività sul prodotto:
- Caratterizzazione di formaggi ottenuti ad elevato standard qualitativo in grado di soddisfare i requisiti Halal;
Attività organizzative :
- Ottimizzazione del sistema di confezionamento/distribuzione/conservazione;
- Valorizzazione e promozione commerciale."
Cheeshal's reference production context is the dairy sector as a whole, including primary production and processing
Formulation of new feeds for ruminants free from animal fats and integrated with bioactive functional feeds. The project involves the development of an innovative dairy supply chain system that goes from breeding to the nutritional characterization of cheeses according to the requirements of Halal certification. This system represents an absolutely new and innovative model for the region and which enhances animal welfare understood both as a free grazing system and as a type of food supplied. The supply chain model envisaged will prohibit the use of animal fats in the feed supplied to animals while the integration of feed with bioactive substances and / or natural foods with functional properties will be oriented.
Innovative cheeses with functional properties-nutritional labeling The farming system will lead to the production of innovative cheeses with the relative optional nutritional labeling, ie with nutritional and health information. Specifically, the intent is to be able to declare that cheeses have particular beneficial properties for the consumer and therefore contain specific calims compared to the average or their possible relationship with the health of the consumer. The innovative model of the innovative supply chain will enhance and optimize the zootechnical systems of the local dairy supply chain by offering new commercial outlets by diversifying the types of production by providing them with specific and innovative certifications
Systems and procedures for the traceability of batches upon entry into the dairy (RFID, QR, computerization of the entire process). Verification and control systems for cheese making and maturing
development of vegetable milk coagulant of producton of Halal cheese
Innovation of cheese production and of cheese products
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