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From the information gathered in the early stages of the project, a diagnosis of the current situation of whey generation and management in cheese-making dairies of the Basque Country has been drafted. This analysis is based on data obtained by consulting several official sources (Basque Government), agencies and associations (Idiazabal, Artzai-Gazta Designations of Origin, etc.), […]

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A complete inventory of whey generation in the Basque Country has been prepared, measuring the volumes of each type of whey and considering the geographic distribution and the seasonality of production. The inventory has been developed based on the information collected in previous studies, a questionnaire sent to all the identified cheese-making dairies, and by […]

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Whey sampling has been planned and its collection has started in 3 different size cheese-making dairies (1 large, 1 medium and 2 small). In the following months, the sample collection from one or two additional dairies is planned, which may be either traditional or representative of a geographical area of interest. Several physical, chemical, nutritional […]

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To present the project’s expected goals and results to the involved sectors, an Expert Panel was held on 18 December 2012, which gathered cheese-making dairy representatives, animal feed manufacturers, rural development associations, a food quality assurance body and several public administrations. During the course of the meeting all of the contributions were gathered and each […]

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