PART B: VALORISATION PLAN
|1||Please provide a short description of the state-of-the-art and/or current trends in the field? How does the result fit into it?|
| Modern procedure for traditional dairy product from milk fat is carried out as a homemade manufacture, based on the traditional manufacturing procedure. Traditionally-produced product differs greatly from producer to producer and yields in wide variation in product composition, characteristics and quality. The process used comprises numerous steps that represent potential safety risks for consumption of traditional dairy product from milk fat as well as the utilization of remaining milk.
New proposed procedure is suitable for industrial application.
Its major advantages are: significant shortening of the production time, full bacteriological safety, use of starters, good prospects for processing control, and composition and characteristics that are quite close to traditionally-produced product.
|2||What is the problem/need/knowledge gap that the research result is responding to? How was it addressed before?|
|Currently, all production of traditional dairy product from milk fat in Serbia is based on traditional method of production. This method differ with so many steps which results in getting no high quality product which is not well positioned on domestic as well as world market of dairy products. Establishment and research of traditional dairy product from milk fat formation process help to overcome all risks of traditional method as well as getting product of high quality and safety.|
|3||What is the potential for further research?|
|Currently, despite fact that this product is a traditional Serbian product with long tradition of consumption and production, detailed data about production procedure of traditional dairy product from milk fat and its formation have still not existed. Hence, research about this production procedure has a great potential with the prospects to provide deep knowledge about formation of this specific dairy product.|
|4||What is the proposed method of IPR-protection? (patent, license, trademark etc.)|
|Patent for the procedure for New technology for Balkan traditional milk fat dairy product|
|5||What are the steps that need to be taken in order to secure the IPR-protection? What is the cost of IPR-protection?|
|Patent protection is standard procedure. Costs are about 2500 EUR for the application.|
|6||What is you overall assessment of the scientific maturity of the research result?|
|They are in the growth phase, and did not yet come to saturation.|
KEYWORDS QUANTITATIVE ASSESSMENT (0-5).
|Please put X as appropriate.||1||2||3||4||5|