The client is a small milk processing plant, situated in Jinotega, Nicaragua. It produces sour milk, yoghurt and mozzarella. In the future, the client wishes to improve its products regarding taste and viscosity, as well as to produce and market matured cheese.
Mr. Rudolf Amrein, an active cheese consultant at Agroscope, Liebefeld, supported the small firm during 20 days.
The following tasks have been assigned to the expert:
- Improvement of taste and viscosity of sour milk and yoghurt with new bacteria cultures and optimized temperature profiles
- Fast lactic acid fermentation for the production of mozzarella to improve the fusibility
- Hygiene training – learning by doing
- Introduction in the manufacturing of matured cheese
On recommendation of Mr. Amrein, the viscosity and the taste of sour milk and yoghurt could be noticeably improved, due to a change of bacteria cultures. The simple equipment permitted to successfully produce once mini-raclette and brie. To extend the cheese production, investments in processing facilities are necessary in the future.