FORVECARDO

Caratterizzazione e standardizzazione di preparati a base di caglio vegetale per la produzione di formaggi innovativi e di elevata qualità

FORVECARDO

ABSTRACT 

The current project focuses on developing a standardized vegetable-based rennet preparation in terms of the milk coagulation property and shelf life to make innovative and high-quality cheeses. Specifically, the aim is to develop a system for extracting coagulants from plant-based raw materials using a 100-litre pilot-scale plant. The extraction system conducted by aqueous maceration of vegetable structures is related to the dissolving power of water against protein compounds with polar side chains and aromatic amino acids. This is the class of compounds to which proteases belong, i.e. the enzymes responsible for the coagulation of milk. The prototype scheme involves a process of extraction, recovery and purification of coagulant plant proteases through various operational phases developed based on a bibliographical research based on the most authoritative scientific sources in the field of enzyme recovery from plant sources.

 Identification Code: (CUP) F89H23000010009

Total project cost: 197.526,86 Euro

Total cost DAFNE: 0

DAFNE Role: Capofila (Università degli Studi della Tuscia)
Scientific Supervisor DAFNE: LIBURDI Katia 

Email: k.liburdi@unitus.it

Start date: 15/06/2023 

End date: 14/06/2025

LINK

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PARTNERSHIP: 

Di seguito si riportano le aziende partner del progetto e costitutive dell’Associazione Temporanea di Scopo (ATS) con Atto Notarile 2134-1T del 26/01/2021

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