INTA advances towards the production of dairy products with territorial identification in Argentina

Published 2022년 10월 11일

Tridge summary

The INTA Salta team is working to isolate and characterize lactic acid bacteria in the Amblayo area of Salta, with a focus on goat products. This research aims to understand the unique microbiota of the region and its role in the sensory qualities of local cheeses. The project also explores the technological potential of these bacteria in contributing to the flavor of various food products. A collaboration with the company Food 4 You is focusing on applying these findings to optimize the development of plant-based food products, highlighting the importance of balancing tradition and innovation in conserving biodiversity.

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Original content

The Value Added and Agroindustry team of INTA Salta works on the isolation and characterization of lactic acid bacteria in the Amblayo area, in the Valles Áridos region of Salta. For this work, they took cheese, milk and goat rennet matrices, products in which a universe of bacterial microorganisms of different genera and species abound. Nancy Torres, INTA Salta specialist, expressed: “The goat activity is very important in the Arid Valleys of Salta, located approximately 170 kilometers from the provincial capital. It is a traditional rural activity, conditioned by the low availability of water and electricity, represented by family farming producers who have flocks of between 50 and 200 animals”. This region is characterized by its arid climate with rainfall of less than 200 millimeters per year. The majority of the population cooks and heats homes through the consumption of firewood, which comes from native bushes that are scarce in the area. Likewise, Amblayo is an emblematic ...

Source: Intainforma