Breeding strategy for broad adaptation from Central to Eastern Europe combining diverse environments and modern technology
Probiotic yoghurt is one of the most interesting functional food products. The improved technology of probiotic yoghurt will be developed with the aim of obtaining better product quality: appearance, consistency, water-binding, shelf-life.
In the project we want to change the fatty acid composition of ruminant lipids, and examine how to meet the population's nutritional needs for omega-3 fatty acids. We plan to enrich the “baby beef” and milk with essential omega-3 fatty acids.