Product Sheets

NUVEM DE REQUEIJÃO - CURD ENRICHED WITH SORELHO AND PROBIOTICS

Abstract

Innovation in conventional dairy products, curd with probiotics. In this innovative product will have two aspects the innovation in conventional dairy products and the use of sorelho (by-product of the manufacture with curd). In this way, a symbiotic curd will develop. This product aims to respond to the consumer due to the limitation of consumption of the granulated texture of the curd and obtain a creamy curd with balanced protein contents, valuing by-products such as the sorelho that cannot be eliminated directly in the environment.

There are several types of curd, from cow curd to mixing curd, curd with reduced salt content and curd with aromatic herbs but there is no symbiotic curd, which uses probiotics and sorelho (with high protein content and prebiotic properties).

Curd, Probiotic, Sorelho, Functional FoodWith the development of this product it will be possible to obtain a curd with probiotic properties that does not yet exist in the curd area. This product will be developed preferably for children in order to promote the consumption of Portuguese curd and still contribute to their health and thus fill the gap of probiotic dairy products for children.

Keywords

Curd, Probiotic, Sorelho, Functional Food

Financing ProgramExecution DateGlobal Budget
NORTE-01-0246-FEDER-000043Start date: 01/09/2017
End date: 02/06/2020		TOTAL: € 879,920.40
FEDER: € 210,000.00
ContactsEmailPhone
ESB Coordinator
Eduardo Luis Cardoso		ecardoso@porto.ucp.pt+351 22 558 0001

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