Project title (Full title and Acronym) - WBC-INCO Net
Project title (Full title and Acronym) - WBC-INCO Net
Project title (Full title and Acronym) - WBC-INCO Net
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Conservation <strong>and</strong> st<strong>and</strong>ardisation of traditional technologies of fermented milk<br />
products based on autochthonous lactic acid bacteria<br />
INTRODUCTION<br />
- Western Balkan Countries (<strong>WBC</strong>) harbours a variety<br />
of traditional, spontaneously fermented foods<br />
manufactured in small scale at specific ecologica l<br />
localities<br />
- Artisanal products harbour a rich diversity of yeasts,<br />
LAB <strong>and</strong> acetic acid bacteria<br />
- The market share of the traditional fermented foods in<br />
Europe is growing as consumers have an increasing<br />
awareness for artisan h<strong>and</strong>ling, gastronomic quality, <strong>and</strong><br />
healthy food status.<br />
- The tightened (European) legislation on food safety<br />
(HACCP rules) resulted in the disappearance of number<br />
of regional artisanal fermented products.
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