Project title (Full title and Acronym) - WBC-INCO Net

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Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria Future prospective The results of the project provided: An inventory of Serbian and Croatian traditionall y manufactured white-pickled and fresh soft cheeses and their microbial diversity; A well characterized bacterial culture collection that can serve as a source of bacteria for the construction of starter cultures with well-defined functional properties; Production of white-pickled and fresh soft cheeses with autochthonous LAB as functional starter cultures could attract SMEs interested in production of innovative dairy food products.
Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria Commercialization of autochthonous starter cultures Experience - Previous attempts to implement autochthonous starter cultures into industrial sector in Serbia - experimental stage. - Five innovation projects financed by Ministry of Education, Science and Technological Development, Republic of Serbia - Pilot cheese production in dairy plants in Sremska Mitrovica, Zrenjanin, Subotica, Bac, Zlatar, Kopaonik Problems - Aggressive market strategies of larger companies for production of commercial starter cultures - Lack of governmental support for the implementation of autochthonous starter cultures
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Project title (Full title and Acronym) - WBC-INCO Net

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