Baza danych projektów PROW
A New Quark Cheese Product with Probiotic Culture
Based on the need of improving the commercial value of quark cheese, the project led to the development of an innovative, balanced dairy product - a curd cheese with probiotic culture - through collaboration with a research institute.
The dairy company Mlekarna Olesnice produces mostly quark cheese, roughly similar to cottage cheese and made from various types of milk. Originally, three different types of quark were produced in a triangle shape varying in fat content and packed in a shrink wrap. Such packaging does not allow for keeping the unconsumed product and sometimes results in whey leakage. Also the residual oxygen underneath the wrap promotes unwanted yeasts and moulds. This is why its shelf life cannot be extended. The company therefore decided to innovate by launching a new product and packaging.
The main objective of the project was to develop a new quark product with consistent composition and packaging to allow a long shelf life, one that will allow market expansion, higher revenues, more secure and expanded employment – and provision of a quality product particularly targeted at health-conscious people. The company joined up with a research institute to develop new manufacturing technology and packaging.
The main activities included: i) consultancy cooperation with the research institute; ii) development of recipes and methods of work, technological processes, selection and control of raw materials; iii) production in the laboratory and technical scale, testing physico-chemical and microbiological parameters; iv) life testing and sensory evaluation of the product; v) preparation of product design in cooperation with the packaging manufacturer.
Results & Benefits
A new product with probiotic culture has now come on to the market in Czech and Slovakia that is having a positive effect on consumer health, has longer shelf life and, thanks to its packaging, is also practical and consumer friendly. Compared to before, the producer is able to standardize the weight of individual pieces of quark and this improves production effectiveness. The project has helped to improve the competitiveness and viability of the company and extend the range of functional foods.
Spreading information and sharing examples of good practice enhances the awareness of firms operating in agri-food business about the possibilities to implement innovative projects. Compiling the documentation for the proposal and payments claims was a bit of an administrative burden. Administrative requirements for more complex projects focusing on innovation of products based on cooperation with research entities can discourage smaller companies from applying.
Project location and other information
Olešnice, the South Moravian Region
Total project cost (€)
EAFRD contribution (€)
National contribution (€)
Private contribution (€)
+42 051 6528514
Languages for contact
At a glance
Final beneficiary type
Non-farm or non-forest entreprises
> €500 000
Theme / Measure:
Competitiveness of Agriculture & Forestry
Restructuring, developing physical potential, and promoting innovation
124: Cooperation for development of new products, processes and technologies
Added-value, Packaging, Agri-food industry, Cheese, Innovation