Bi-product utilization in cheese production

荷兰学院的加拿大最聪明的厨房（CSK）是位于PEI夏洛特敦的技术访问中心（TAC），积极寻求与大西洋地区及其他地区的中小型公司合作的机会。当地一家生产冰淇淋和手工奶酪等乳制品的生产商Cows Inc. （Cows）已请求CSK的支持和经过认证的研究厨师的技术技能，通过重新利用加工过程中产生的奶酪废料，开发和规模化生产新的手工、可涂抹和改良奶酪产品。这项研究将包括改进和优化新的和现有的原型，口味和配方的开发，市场评估和测试新配方的可扩展性。可涂抹和改造奶酪产品的开发将利用现有奶牛奶酪产品的加工废物来创造新的可销售产品，这将产生额外的收入并降低废物处理成本。

Holland College's Canada's Smartest Kitchen (CSK), a Technology Access Center (TAC) located in Charlottetown, PEI, actively pursues opportunities to collaborate with small and medium companies in the Atlantic region and beyond. Cows Inc. (COWS), a local producer of ice cream and dairy products such as artisan cheese, has requested the support of CSK and the technical skill sets of the certified research chefs to develop and scale production of new artisanal, spreadable and reformed cheese products by re-purposing the cheese waste from processing. This research will involve refinement and optimization of new and existing prototypes, flavour and formulation development, market assessment and testing the scalability of new formulations. The development of spreadable and reformed cheese products will utilize the processing waste from existing COWS cheese products to create new marketable products that will generate additional revenues and reduce costs of waste disposal.