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IMAGE: The research group works shoulder to shoulder with small artisan dairies, as well as with the Idiazabal Protected Designation of Origin and producer associations. view more
Credit: Lactiker / UPV/EHU
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.