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<\/p>\nAs the \u201cGraviera Pro\u201d Operational Group, implemented by the Agricultural Livestock Cooperative of Voio in Kozani, nears completion, Katerina Moschopoulou, Associate Professor at the Laboratory of Dairy Research of the Agricultural University of Athens (AUA), discusses the findings, results, and future challenges.<\/p>\n
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The laboratory collaborates with the cooperative for the implementation of the program under the guidance of GAIA EPICHEIREIN, which is part of the operational group formed under Measure 16 \u2018Cooperation\u2019. This measure promotes partnerships between scientists and the primary sector and is funded by the EU.<\/p>\n
This collaboration led to the creation of a new cheese resembling graviera, but also containing propionic bacteria or even probiotics.
\n\u201cThis cheese was developed to enrich the cheese range of the Agricultural-Livestock Cooperative of Voio, Kozani,\u201d says Moschopoulou. \u201cWe added propionic bacteria to differentiate it organoleptically \u2013 by taste and appearance \u2013 from traditional graviera cheeses.\u201d<\/p>\n
The new cheese also shows differences in its nutritional properties, according to analyses conducted on the first samples by the Dairy Laboratory.<\/p>\n
\u201cWe have some very recent results regarding its antioxidant properties. The addition of propionic bacteria improved iron-binding capacity, suggesting these cheeses may have antioxidant properties,\u201d the scientist explains. Moreover, since these bacteria help synthesize vitamin B12, the cheese may also contain higher levels of B12 compared to conventional cheeses.<\/p>\n
However, Moschopoulou adds, \u201cMore analyses are needed to confirm this.\u201d<\/p>\n
In the second phase of the project \u2013 currently underway \u2013 cheeses have been made with the addition of probiotics.<\/p>\n
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Comparison: Voio Graviera With vs. Without Propionic Bacteria<\/strong> \u201cFrom preliminary cheesemaking trials at our lab, we saw that some probiotics can survive and remain in the final product.\u201d<\/p>\n Probiotics are widely known for their many health benefits. According to Moschopoulou, \u201cThey are believed to help maintain gut microbiome balance, boost the immune system, and enhance the absorption of nutrients. In other words, they contribute significantly to proper body function and health.\u201d<\/p>\n In the second cheesemaking phase, some adjustments were also made to salt levels. \u201cAt the end of the program, we will deliver a production protocol to the cooperative so that they can follow a specific cheesemaking process,\u201d Moschopoulou concludes.<\/p>\n She clarifies, however, that the results from the lab are in vitro<\/strong>. \u201cIn vivo<\/strong>, clinical trials will be needed to determine the quantities one needs to consume to benefit from these factors. At the same time, we must also consider the amount of fat consumed,\u201d she adds.<\/p>\n It is important to note that, based on current progress, \u201cwe cannot make any nutritional claims. However, it\u2019s significant that we\u2019ve found some nutritional characteristics that are quite interesting,\u201d Moschopoulou says.<\/p>\n It is worth noting that taste tests \u2013 either with the product consumed as is or prepared as saganaki \u2013 <\/em>have received very positive feedback.<\/p>\n The new cheese stands out in terms of flavor: it is sweeter and milder compared to other gravieras. It also differs visually, featuring numerous holes.<\/p>\n As the \u201cGraviera Pro\u201d Operational Group, implemented by the Agricultural Livestock Cooperative of Voio in Kozani, nears completion, Katerina Moschopoulou, Associate Professor at the Laboratory of Dairy Research of the […]<\/p>\n","protected":false},"author":50,"featured_media":1249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-1248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\n
\n\u201cTwo weeks ago, we went to Voio and produced a new batch. We\u2019re now waiting for samples to arrive at the Laboratory of Dairy Research of the Agricultural University so we can begin the analyses,\u201d she says.<\/p>\n
\n\u201cMaking the product milder in salt may help preserve the probiotic bacteria even better,\u201d she notes.<\/p>\n![\"\"](\"https:\/\/www.ypaithros.gr\/en\/wp-content\/uploads\/sites\/2\/2024\/10\/eip-agri-logo.png\"){kind=logo}
Taste Tests<\/strong>
\n\u201cOnce the program is completed and we have the final findings and the production protocol from the Agricultural University, we aim to introduce the new product to the market,\u201d states Grigoris Tsolopoulos, president of the Voio Cooperative.<\/p>\n![\"\"](\"https:\/\/www.ypaithros.gr\/en\/wp-content\/uploads\/sites\/2\/2024\/10\/fasa-eng.png\")
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