Photo: IRTA. The Agrifood Research and Technology Institute (IRTA) and Montbrú are developing the manufacturing technology and maturation system of a new type of goat milk cheese through the project embochees.
"What we want is to achieve an innovative product obtained according to sausage technology and in which casings and alginates adapted for this type of products will also be used in order to stuff the curd", he explains Marta Garron, innovation technician specialized in cheeses from IRTA's Food Quality and Technology program. "We want to create new innovative cheeses, tied with a string, with the quality, texture and flavor of matured large format cheeses and with a reduction in maturation time, to achieve new markets and business opportunities for the dairy sector", says the IRTA technique.
Montbrú is a company that has been making cheese since 1989 in the Moianès region of Barcelona. From the idea of processing of a cured meat sausage, Montbrú wants to innovate in the maturation system of a cheese using the sausage technique (in the form and the drying system of a cured sausage), to ensure that the cheese produced maintains or improves the sensory and nutritional characteristics of a cheese matured, according to the current production system. In addition, as it has no skin or rind, there is no waste or waste when consuming it.
Apart from technological development, the Embochees project will study the use of NIR technology to determine the moisture of the cheese during the ripening process.
With this technology, the idea is to reduce the maturation time of the cheese, with the consequent reduction in the energy consumption of the maturation chambers, reduce its handling, add value to the product, diversify production and introduce sensorization technology for the quality control of processes in the cheese industry.
