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The aim of this study is to characterise the productive structure of the dairy sheep sector in Spain.
The challenges and opportunities of the Spanish cheese sector is a publication, promoted by Cajamar, with the collaboration of the Interprofessional Dairy Organization (InLac), intended to be a reference text for anyone interested in the world of cheese, whether from a social perspective as a consumer, a technological perspective as a producer, an economic perspective as a producer or marketer,
Inventory of innovative projects implemented by supra-regional operational groups of the European Innovation Partnership for agricultural productivity and sustainability of the National Rural Development Programme (PNDR) 2014-2022, submeasure 16.2.
English translation of a compilation of projects developed through EAFRD funds, operational groups and innovative projects working in marketing in the agricultural, livestock, forestry and agri-food industries sectors.
"Technical Dossier No. 123: “Operational groups in Catalonia. Call 2018” is dedicated to the Operational Groups developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and taking into account the Agricultural Knowledge and Innovation Systems, also known as AKIS (Agricultural Knowledge and Innovation System).
The Technical Dossier no. 123: “Grups operatius a Catalunya. Call 2018” is dedicated to the Groups Operatius developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and includes the Agricultural Knowledge and Innovation Systems, also linked to AKIS (Agricultural Knowledge and Innovation System).
Traditionally, brined cheeses have been produced in Mediterranean countries and some near the Balkans. They are characterized by a final ripening and preservation stage immersed in brine, which gives them their firmness and characteristic saline and acidic notes.
The results of an experimental trial within the scope of the Transforma Project PR.TRA23.TRA2023.002 (SOSDEGAN) Innovations for the Sustainable Management of Pasture and Livestock Resources in Dehesas and Semi-Extensive Systems in Andalusia, in the livestock module, are presented.
Externally moldy soft cheeses are characterized by the presence of a white outer coating, caused by the growth of Penicillium molds on the surface. The presence of this mold gives these cheeses a distinctive appearance, aroma, and flavor. These cheeses originate in France and are increasingly popular among consumers, with demand for them increasing.
Cheeses made from cow's milk are typical of the northern part of the Iberian Peninsula, where cattle are predominantly farmed. The production of this product, as with goat and sheep milk, was born with the aim of enhancing the value of the raw material, milk, and obtaining greater returns from livestock farms. Today, there is a wide variety of cheeses made from cow's milk nationwide.
Cheeses made using lactic coagulation originate in France, where they are primarily made from goat's milk, due to the productive potential of the country's goat herd. The beginning of this type of cheese dates back to the 18th century, when Muslim expansion led to the introduction of goats into France, with their milk being used in the production of this dairy product.
Pasta Hilada Cheese Technology comprises a series of cheeses that exhibit typical rheological characteristics, although we can differentiate between those that undergo a later ripening period and those that are fresh and have a short shelf life (Fresh Pasta Hilada), regardless of whether both types undergo lactic fermentation.
This publication compiles some of the research activities carried out under various research and experimentation projects coordinated by IFAPA.
Improving marketing is one of the future challenges for processed foods, with potential for joint marketing with other agricultural products. The objective of this study was to evaluate Andalusian consumer preferences for different cheese and honey pairings.
Improving marketing is one of the future challenges for processed foods, with potential for joint marketing with other agricultural products. The objective of this study was to evaluate Andalusian consumer preferences for different cheese and red wine pairings.
Improving marketing is one of the future challenges for processed foods, with potential for joint marketing with other agricultural products. The objective of this study was to evaluate Andalusian consumer preferences for different cheese and white wine pairings.
Improving marketing is one of the future challenges for processed foods, with potential for joint marketing with other agricultural products. The objective of this study was to evaluate Andalusian consumer preferences for different cheese and sweet wine pairings.
Milk has a varied composition (proteins, fats, carbohydrates, vitamins, and minerals), is highly digestible and usable by the human body, and is highly suitable for the production of other food products.
Artisanal cow, goat, and sheep butter is a high-value product that is increasingly being produced by dairy companies, either using cream from skimmed milk or whey intended for the production of dairy products, or by purchasing cream from third-party companies.
Curd is a dairy product obtained by enzymatic coagulation of milk. It is consumed as a dessert mainly in northern Spain and can be made from various types of milk (goat, sheep, or cow), as well as combined with sugar or honey, nuts, or fruit pieces.
