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Production of personalized cottage cheese from pasteurized cow’s milk with the use of local strains of Lactobacillus and Bifidobacterium. The innovative product, dedicated to the elderly, free of chemical preservatives and containing live bacteria cultures, will be characterized by high quality and nutritional value, safety and repeatability of sensory, microbiological and physicochemical features. The technology, which does not require high costs, is dedicated to local dairies. The advantage of the implemented technology and the obtained natural product for the producer will be its diversification through the possibility of expanding its assortment offer: a new type of personalized food with potential health-promoting properties. As a result, cottage cheese obtained in the technological process will belong to the category of natural, local food and will be an alternative, innovative nutritional offer for seniors in comparison to conventional cottage cheese.

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