Ficha del GO Cuajando en Verde: Extracción enzimática vegetal para quesos de oveja ecológicos

The Cuajando en Verde operational group (2019–2023) developed and characterised ecological plant-based coagulants for producing sheep's cheese using vegetable rennet. The project evaluated various coagulants, assessed their technological performance in cheese and whey-based dairy product production, and compared physicochemical, microbiological, and sensory properties with animal-derived alternatives. It targeted lactose-free and lacto-vegetarian cheese markets, enhanced profitability for artisanal cheesemakers, sheep farmers, and horticultural producers, and promoted rural innovation through collaboration among agri-food enterprises. The initiative, led by young entrepreneurs in Madrid, demonstrated sustainable value chain integration and economic viability in rural agri-food systems.