Project

SafeCheese

Facts

Start 1. January 2007
End 31. December 2010
Commissioner EU
In collaboration Consorzio Del Formaggio Parmigiano-Reggiano, Food Processing Faraday partnership, Norsk Gardsost and 7 other international partners from France, Greece, Italy, Spain, the United Kingdom and Turkey.

The aim of the project is to increase our knowledge about bacteria in cheese made from unpasteurised milk. It is a further aim to develop a protective culture of lactic acid bacteria. The culture is intended to inhibit the growth of foodborne pathogen and not affect the taste or texture of the cheese.

Safe and good cheeses

There are currently thousands of small and medium sized European companies making cheese from unpasteurised milk. Such cheeses are popular among consumers and many of the cheesemakers claim that the taste is not the same with pasteurised milk. The cheesemakers must follow EU regulations on food safety and the project will help to increase knowledge in order to be able to meet the demands of the authorities and of consumers.

Cheeses from the partners and SME members have been collected. Bacteria with protective properties have been isolated and tested in pilot production.

Further into the project, the inhibiting bacteria will be distributed to many cheesemakers to test in their own production.

Knowledge gained from the project will be passed on to many small cheesemakers all over Europe and in 2009 seminars will be arranged in several places in Europe.

None

Relevant news

  • The good, the bad and the bacteria

    3. February 2009

    The lactic acid bacteria in cheese made from unpasteurised milk can reduce the growth of the harmful bacteria that may occur in these cheeses.

Project manager

Research area

Project manager