The decline in grazing practices threatens the existence of a Basque cheese
The multidisciplinary research group Lactiker - Quality and Safety of Foods from Animal Origin, which is attached to the University of the Basque Country (UPV/EHU), is working on (among other things) characterising the biochemical, microbiological and technological processes involved in cheese manufacturing that have a direct impact on its technological, nutritional and sensory quality, as well as on its food safety status. The aim is to provide the cheesemaking industry with the information it requires to ensure safe, high-quality products.
The group, which has been working in this field for 25 years, has conducted studies focusing on all aspects of the production of cheeses under the Idiazabal Protected Designation of Origin ...












