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As stated in the main Project document, Improving traditional cheese making in the North of Montenegro (Acronym: ValueCheese) has overall objective to transfer know-how for improved dairy production and valorisation of traditional dairy products in Montenegro as well as specific objective to add value in cheese production in the North of Montenegro through cooperation between academic and business sector in the field of food safety, quality and product standardisation. Target groups are 20 small dairy producers from the North of Montenegro, 1 small dairy company from the North of Montenegro, 1 Montenegrin research/academic institution, 1 Regional Development Agency and final beneficaries are Montenegrin consumers and Montenegrin agriculture sector (inspectorates, extension services, policy makers).

 

Title of the action:

Improving traditional cheese making in the North of Montenegro (Acronym: ValueCheese)

 

Location(s) of the action: — specify country(ies), region(s) that will benefit from the action

Montenegro/ Northern region 

 

Total duration of the action (months):

15 months

 

Objectives of the action

Overall objective:To transfer know-how for improved dairy production and valorisation of traditional dairy products in Montenegro

 

Specific objective:

- To add value in cheese production in the North of Montenegro through cooperation between academic and business sector in the field of food safety, quality and product standardisation

 

Target group(s)

20 small dairy producers from the North of Montenegro

1 small dairy company from the North of Montenegro

1 Montenegrin research/academic institution 

1 Regional Development Agency

 

Final beneficiaries

Montenegrin consumers

Montenegrin agriculture sector (inspectorates, extension services, policy makers) 

Montenegrin tourism sector (Hotels/restaurants/catering facilities as well as tourists themselves)

 

Estimated results

1. Improved capacities in the field of food safety and quality within the dairy chain

2. Improved food safety standards in cheese production

3. Modified technology of cheese production

4. Improved marketing opportunities for traditional cheeses

 

Main activities

1. Improved capacities in the field of food safety and quality within the dairy chain

1.1. Training for trainers 

1.2. Training for dairy producers

2. Improved food safety standards in cheese production

2.1. Indepth analysis of cheese production across farms

2.2. Preparation of tailor-made guidelines for target farms 

2.3. Introduction of HACCP food safety system in Eko Mont company

3. Adaptation of traditional cheese production to industrial process

3.1. Indepth analysis of cheese production technology in Eko Mont dairy company

3.2. Application of new production technologies for the creation of new dairy products 

3.3. Improved environmental aspects of cheese production in Eko Mont

4. Improve the marketing opportunities for traditional cheeses

4.1. Analysis of cheese market in Montenegro

4.2. Dissemination of market research results

4.3. Advancing the capacities of producer associations 

 

Action plan (download)

VALUE CHEESE d.o.o.

  Oktoih 1, Podgorica

  +38220410773

  +38220410773

  valuecheese@udg.edu.me