Line 67: | Line 67: | ||
<div class="grid-container"> | <div class="grid-container"> | ||
− | <div | + | <div id="grid-item1"><div id="para1"><ul> |
<h5 style="line-height: 1.5;"><b>Rokiškio sūris</b><br>Short summary</b></h5> | <h5 style="line-height: 1.5;"><b>Rokiškio sūris</b><br>Short summary</b></h5> | ||
<ul> | <ul> | ||
Line 82: | Line 82: | ||
Example prices at National food and veterinary risk assessment institute of Lithuania: | Example prices at National food and veterinary risk assessment institute of Lithuania: | ||
</div></div> | </div></div> | ||
+ | |||
<div class="grid-item">3</div> | <div class="grid-item">3</div> | ||
<div class="grid-item">4</div> | <div class="grid-item">4</div> | ||
Line 193: | Line 194: | ||
} | } | ||
+ | #grid-item1{ | ||
+ | background-color: rgb(179, 119, 0); | ||
+ | border: 1px solid rgb(255, 255, 255); | ||
+ | padding: 20px; | ||
+ | font-size: 30px; | ||
+ | text-align: center; | ||
+ | } | ||
Revision as of 15:40, 6 October 2018
Human Practices
Cheesemakers
Rokiškio sūris
Short summary
- Our project is designed to make cheese products safer. If applied, this idea would influence current cheesemakers. However, if we would like cheese makers to consider our innovation, first we need to examine their suggestions because they are experts in making cheese and so can advise us on our project design.
- We have arranged a phone talk with Vadimas Kličius, the director of new product development in “Rokiškio sūris” (a major cheese manufacturer in Lithuania) and discussed our project idea.
- The takeout message from the talk was that mesophilic L.lactis bacteria culture is not an optimal choice for the biosensor. The bacteria culture could not be used in making hard cheeses and some of the soft cheeses, that we are aiming for this project, do not use L.lactis in the making process. To improve our project design, we have optimised codon sequences for a thermophilic bacteria Streptococcus thermophilus.
- Also, Vadimas mentioned that GMOs in cheese are not acceptable and that would be the main issue in applying our biosensor in any cheese making company. This is why we are modelling the isolated cell detection system so we would not need to integrate modified L.lactis to cheese products.
The whole story
To get a real-world cheese maker's perspective on the industrial constraints affecting our project we spoke to Vadimas Kličius, who is the director of new product development in “Rokiškio sūris” - a major cheese manufacturer in Lithuania. Mr. Kličius introduced us to the safety measures employed in the company to keep products safe. To ensure safety, samples are taken during different stages of the cheese making process. Since tests for pathogenic bacteria (e.g. Listeria or Salmonella) cannot be run in the cheese making factory (because tests require growing potentially pathogenic cultures, which are forbidden for safety reasons), all samples are sent to external microbiology labs for analysis. It takes around 1 to 3 weeks to get the results back. Most interesting for the assessment of the economic feasibility of our alternative testing device was information on the price of this off-site testing of cheese samples. Current tests involve the following costs:
Human Practices
- Our project is designed to make cheese products safer. If applied, this idea would influence current cheesemakers. However, if we would like cheese makers to consider our innovation, first we need to examine their suggestions because they are experts in making cheese and so can advise us on our project design.
- We have arranged a phone talk with Vadimas Kličius, the director of new product development in “Rokiškio sūris” (a major cheese manufacturer in Lithuania) and discussed our project idea.
- The takeout message from the talk was that mesophilic L.lactis bacteria culture is not an optimal choice for the biosensor. The bacteria culture could not be used in making hard cheeses and some of the soft cheeses, that we are aiming for this project, do not use L.lactis in the making process. To improve our project design, we have optimised codon sequences for a thermophilic bacteria Streptococcus thermophilus.
- Also, Vadimas mentioned that GMOs in cheese are not acceptable and that would be the main issue in applying our biosensor in any cheese making company. This is why we are modelling the isolated cell detection system so we would not need to integrate modified L.lactis to cheese products.