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Empresa letona de la industria láctea busca una tecnología de producción de queso maasdamer

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRLV20161121001
Publicado:
12/12/2016
Caducidad:
12/12/2017
Resumen:
Una empresa letona de la industria láctea con más de 100 años de experiencia en procesamiento de leche busca una tecnología alternativa o know-how para la producción de queso maasdamer. La empresa no está satisfecha con la tecnología actual y busca un enfoque más auténtico. El sabor y firmeza del queso cumplen las necesidades de la empresa pero existe un problema de inconsistencia en los agujeros del queso. El objetivo es garantizar que los agujeros del queso sean más grandes durante el proceso de maduración. La empresa está interesada en establecer acuerdos comerciales con asistencia técnica.

Details

Tittle:
Latvian dairy is searching for maasdamer cheese production technology
Summary:
A dairy from Latvia with more than 100 years of experience in milk processing is looking for an alternative technology or know-how for production of maasdamer cheese. The dairy is not satisfied with the existent technology and is looking for more authentic approach. The company is looking for commercial agreement with technical assistance.
Description:
Maasdam (maasdamer) cheese is known to be Swiss style - Dutch cheese which ripens faster than any other Dutch cheese and is familiar with its big holes and yellow color. The dairy from Latvia produces a wide range of dairy products, including most of the cheese types. At the moment the company is looking for authentic maasdamer cheese production technology and know-how in order to avoid the existent problem with the cheese-leaking and to ensure bigger holes during the cheese ripening process. The dairy uses Chansen yeast and ripens the cheese 18-21 days after the salting. The taste and the solidity of the cheese conforms with the needs of the company, but the problem is the cheese-leaking and inconsistency of the cheese holes. The problem with cheese-leaking intensifies with the maturity of the cheese.
The company is looking for commercial agreement with technical assistance. Due to the historical origin of the maasdam cheese the partner is preferable to be of Dutch origin.
Technical Specification or Expertise Sought:
The existent technology foresees the fermentation at 32-33 degrees C with Chansen yeast;
The coagulation takes 28-30 minutes;
The second heating takes place at 39 degrees C.
Cheese grains are rinsed with water in temperature 45-50 degrees C.
Moulding takes 3 hours under 0.5 up to 3 bars.
Salting takes 20 hours in 19-20% salt liquid.
The cheese is ripened for 18-21 days in 18.5-19.5 degrees C.
The requested technology or know-how should include more detailed process, avoid cheese-leaking and provide big consistent holes.

Partner sought

Type and Role of Partner Sought:
Type of partner sought: Dairy or cheese manufacturer engaged in maasdam cheese production.

Role of the partner: Delivery of the technology or know-how, training and consulting of the existent food technologists.

The company is looking for commercial agreement with technical assistance.

Client

Type and Size of Client:
Industry SME 50-249
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
Latvian
Russian