MILKSUIT

General Objective

To implement changes in the cow’s milk production system through improved animal management that enhances cattle feed and Good Manufacturing Practices (GMP) to obtain high-quality milk from both a microbiological and physicochemical perspective, for its transformation into safe cheeses with differentiated sensory quality. Ultimately, the goal is to improve the technological suitability of dairy cow’s milk produced on farms in the Basque Country for cheesemaking.

Specific Objectives:

Nutritional Optimization: Develop balanced diets that provide the essential nutrients necessary to improve the fat and protein content of the milk.
Economic Sustainability: Contribute to the development of processing and marketing strategies for higher value-added foods.
Social Sustainability: Train and empower dairy farm managers in best practices for feeding and management to maximize the quality of the milk produced.
Environmental Sustainability: Incorporate feeding practices that reduce environmental impact, such as the utilization of high-quality local forage resources and the reduction of greenhouse gas emissions.
Animal Health and Welfare: Ensure that diets contribute to the overall health and well-being of the cows, minimizing disease and improving their longevity. productive.

• Food safety: implement hygienic handling practices during milking and milk storage to avoid contamination.