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    Ficha Quesosinlactosa-Elaboración de quesos de oveja y cabra artesanos sin lactosa

    El objetivo general del proyecto es desarrollar en la Comunidad de Madrid quesos artesanos de oveja y cabra sin lactosa. Los objetivos parciales son: a) Poner a disposición de los consumidores quesos artesanos de oveja y cabra sin lactosa b) Contribuir a conocer la evolución del contenido de lactosa de los quesos a lo largo del proceso de maduración c) Contribuir a mejorar las técnicas disponibles para la determinación del contenido de lactosa de los quesos semicurados y curados d) Incidir en la innovación como mejor estrategia para la rentabilidad de las explotaciones ganaderas y empresas de transformación de productos ganaderos e) Demostrar que la colaboración entre queserías artesanas en proyectos de innovación tecnológica puede ser la mejor estrategia evitar problemas que afectan al conjunto del sectorcabra

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    Descrizione dettagliata

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    Informazioni sul contributo

    Progetto

    Manufacture of lactose-free artisan sheep and goat cheeses

    Manufacture of lactose-free artisan sheep and goat cheeses

    Posizione
    • Spain
    Autori del contributo
    • Eugenio José Miguel Casado - IMIDRA
    Scopo
    • Dissemination
    • Communication
    Tipo di file
    Document
    Dimensione del file
    824 kB
    Pubblicato su
    15-01-2020
    Lingua d'origine
    Spanish
    Sito web ufficiale del progetto
    Manufacture of lactose-free artisan sheep and goat cheeses
    Licenza
    CC BY
    Parole chiave
    • cabra
    • innovación
    • sin lactosa
    • oveja
    • artesano
    • técnicas
    • semicurados
    • rentabilidad
    • estrategia
    • quesos
    • artesanos

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