A patent ULL industrial cheese could give the characteristic flavor of artisan.

AFTER SEVERAL YEARS OF WORK THE RESEARCH HAS COMPLETED SUCCESSFULLY.

The University of La Laguna, within the BIOPHARMAC project, and with the collaboration of the Ministry of Agriculture, Livestock and Fishing of the Island Council of Tenerife, the Benijo cheese factory, the Teisol cheese factory and the Lomo Choluca Artisanal cheese factory, has started the proof of concept of a patent for the teaching center, with the aim of verifying its technical feasibility from the industrial point of view.

In this way they try to determine the degree of acceptance that the final product would have in the market.. The procedure consists of incorporating the characteristic flavor of an artisanal cheese into the industrial cheese..

In this proof of concept, three batches of cheese are made, an artisanal cheese, another commercial and another with native ferments to carry out several tastings and blind tastings in different commercial areas of the Island, so that anyone who is interested can try these cheeses for free and thus participate in the study.

The test is part of the BIOPHARMAC project (PCT/MAC2007-2013) and comes to culminate a process started in 1994, when the Department of Microbiology and Cellular Biology of the University of La Laguna began research whose objective was to recover the natural essence of artisanal cheeses from the Canary Islands.

After several years of work, the investigation was successfully completed., Therefore, the ULL Research Results Transfer Office (THE SECOND) tramitó la protección bajo patente de los fermentos autóctonos responsables de las características sensoriales propias y distintivas del queso de Canarias, What is the texture like?, el sabor y el aroma.

Also, tras el IV Encuentro Transnacional de BIOPHARMAC realizado en 2011, la OTRI promovió la puesta en marcha de la prueba de concepto, ya que ésta se enmarcaba en los objetivos principales del proyecto BIOPHARMAC para el fomento del emprendimiento y de actividades que faciliten la transferencia de resultados de investigación desde las universidades al tejido empresarial.

Ahora resta llevar a cabo una última fase de testeo, necessary to verify the technical viability of the native ferment when producing cheeses on an industrial scale and the possible market acceptance of the final product.