An innovative cheese High nutritional value with essential oils from aromatic plants and by -products of the dairy industry (mainly whey) was created in the context of a research project with the participation of AUTH, aimed at enhancing antioxidants and antimicrobials. properties of cheese products by increasing their life span and at the same time enhancing their organoleptic characteristics.
The project wheyromatic, entitled “Integration of Essential Oils of Aromatic Plants into Cheese Types”, It began in March 2023 and concludes in May 2025, funded by the Rural Development Program (RDP) 2014-2020, co-funded by the European Agricultural Fund of Rural Development (EAFRA) and the Greek State. Project partners is the workshop Milk Technology of the Department of Agriculture of the Aristotle University of Thessaloniki, the Inter -Balkan Environment Center, the Prosotsani Agricultural Cooperative and a private company.
Among the major results of the project stands out the comprehensive utilization of the cheese, a by -product that to date It was an important environmental load, and its conversion into a source of nutritional wealth. At the same time, the strengthening of the local agricultural economy through the cultivation of aromatic plants and the promotion of new export products make the wheyromatic model of synergy, innovation and sustainable development.
The results, actions and The innovations implemented over the past two years, With the participation of all stakeholders, they will be presented at an informative workshop tomorrow (16:30, Amphitheater in the Food Science and Technology Department). The seminar is aimed at scientists, Producers, entrepreneurs and citizens interested in the future of agri -food and the new opportunities opened in the Greek dairy industry.