Details of the project EPI

Researching a new type of butter with improved spreadability and longer shelf life

01-04-2020 do 30-05-2022

9 259 096,00

EFRROW; national public funds; own funds

www.mleczarnia.lowicz.pl

Development of a technology allowing for the production of butter with an extended shelf life of up to 6 months and an improved lubricity parameter of less than 100 Nxmm in a penetration test with a lubricity attachment \"spreadability ring\" using a TA HDplus textrometer (Stable Micro Sustem) with an integrated TCHD/LN2 thermal chamber (Stable Micro Systems) at 20 C. Expected results: development of production technology (based on the establishment of a production process on an industrial scale) and, on the basis of the developed technological process, development of a product with significantly improved properties, will result in innovation on a national scale, and thus innovation at the level of the region and the company, which will also translate into the possibility of effective competetion of a distinctive and valued brand on the international area.

Extending the shelf life beyond the current standard shelf life (2 months) will enable butter to be exported to distant markets outside the EU and will have a positive impact on the environment, by reducing the amount of butter not used within the consumer shelf life or offered for sale. The improvement is spreadability is primarily a benefit to consumers, who will be able to more conveniently consume butter stored under refrigeration.

food quality / food processing and nutrition