Case study 2: Assessment of processing technologies that may improve the nutritional composition of dairy products
This case study will focus on the evaluation of new processing methods targeting improved food quality. It will take into consideration deliverables from WP5.1. The exact work plan has therefore not yet been developed. It is, however, likely to involve:
A survey comparing fatty acid profiles and CLA content in organic, “low input” and conventionally produced processed dairy products (butter, sour-cream butter, cream and yoghurt), following up on the results of the survey of fresh milk composition (WP 2.2.1).
Shelf life analyses to identify differences in product stability and quality, with focus on oxidative stability and sensory quality, between organic and conventional processed dairy products, also based on the results of (WP 2.2.1).
Evaluation of novel processing procedures which maintain or increase the CLA content in dairy products (i.e. selecting CLA producing starter cultures or fractionation techniques).
Novel processing strategies and methods identified or developed under SP4 will be the subject of economic impact analyses (under WP7.2) and the most appropriate strategies/methods of dissemination (under WP7.3) and will be included in Training activities (under WP7.4) of the integrated project.