The HerbWhiteCheese research proposal aims to develop an innovative white cheese made with aromatic ingredients from the Greek flora, with the goal of creating a product of high added value that combines tradition with innovation. The main idea is to integrate plant extracts and ingredients into the cheese mass, rather than simply adding them one by one, in order to impart a unique taste and aromatic profile, as well as improved nutritional value through bioactive compounds with antioxidant and antimicrobial properties, and an increased shelf life for the product. With this approach, the project responds to the need to differentiate traditional dairy products from international competition, while simultaneously utilizing local raw materials.
The methodology initially involves the selection and characterization of suitable plant components, the study of their action, and the development of prototypes at the laboratory scale. The process is then scaled up to a pilot level, and the production technology is adapted.
and the standardization of critical parameters. The quality and safety of the product will be evaluated through physicochemical, microbiological, and organoleptic analyses, while special emphasis will be placed on designing suitable packaging that ensures stability and
Shelf life. The process will be completed with the participation of testers, in order to record their acceptance and preferences. In parallel, actions will be implemented to disseminate knowledge to the scientific community and the consumer public, through publications, participation in exhibitions, and communication activities. The partnership leverages the long-standing experience and know-how of Kissas S.A., with a constant presence in the production of white cheeses made with whey and an organized distribution network in domestic and international markets, as well as the Laboratory of Dairy Technology of the Aristotle University of Thessaloniki, which has fully equipped research and pilot facilities, as well as expertise in the design of functional dairy products, in micro-fermentation of bioactive components, and in the study of physicochemical and microbiological properties. The research team has a wealth of research and applied work, and has coordinated a large number of relevant research programs with industry. The expected impact of the project extends to both the economy and society, and
environment. The development of the new product is expected to contribute to the creation of new jobs, to the increase in the turnover of the participating company, and to the strengthening of the region’s export potential. At the same time, the utilization of local raw materials will strengthen the farmers-producers and enhance the local economy, while the use of natural ingredients and the increase in the product’s shelf life will reduce food waste and support more sustainable production practices. On a scientific level, the project will contribute to the advancement of knowledge about the composition and functional properties of white cheeses, enhancing the international profile of Greek research in the field of functional foods. The HerbWhiteCheese proposal, combining tradition, innovation, and sustainability, aspires to
to create a product with high added value, to strengthen the agro-food identity of Thessaly and to offer substantial benefits to the local community, the economy and the environment.