DAIRITAL, connecting dairies and research centers
It is now a year since the DAIRITAL project, led by Esneki Dairy Center–Leartiker, was approved, and progress over this period has been exceptionally rapid. The project is funded through the Interreg SUDOE programme, a European initiative that promotes transnational cooperation in spatial planning and regional development.
The project aims to foster innovation and sustainability in the traditional dairy sector of south-western Europe. To this end, a range of experimental strategies are being developed throughout this year and the remainder of 2026, with pilot actions scheduled for implementation in 2027.
A website to help identify the causes of defects in cheese
More specifically, Esneki is actively involved in four of the project’s six experimental tasks. The first is being carried out in partnership with the Portuguese organisations INIAV and APS and focuses on PDO Queijo Serpa. Produced by four cheesemakers in Portugal, this distinctive cheese is made from raw sheep’s milk using vegetable rennet (Cynara cardunculus L.) and is currently marketed in two varieties with different maturation periods. The partners are developing a pilot website to help PDO producers identify the causes of cheese defects, provide recommendations to prevent them, and suggest remedial measures where possible. This work has involved several in-person and online meetings, including farm visits and collaboration with the PDO’s Official Sensory Panel, led by the University of Beja in Portugal.
The task has extended beyond the formal scope of DAIRITAL and has fostered a valuable relationship between Esneki and Portugal’s cheese knowledge network—one which we are confident will continue in the future.
Analysing the foaming capacity of cow’s milk
Esneki is also leading a literature review on the foaming properties of cow’s milk. This topic is of interest to the consortium for two reasons. First, there is a need to investigate how small farms can achieve more consistent foaming performance in cow’s milk—an attribute highly valued in the restaurant business for drinks such as café au lait and cappuccino. Secondly, it is important to determine how foaming can be reduced to a minimum in milk intended for cheesemaking, as it leads to substantial annual losses in cheese production. Milk’s foaming behaviour is influenced by multiple factors, and this theoretical research is progressing towards solutions tailored to the needs of different end users.
IR technology to improve performance
In addition, Esneki is contributing to two further tasks. The first, led by the French consortium partners IDELE and CNBL, aims to improve infrared-based digital tools so that they can measure sheep’s milk quality parameters more accurately. These devices currently provide reliable results for cow’s milk, but their readings can deviate significantly when they are used to analyse milk from small ruminants. Esneki has therefore collected samples from ten sheep farms in the Basque Country over a five-week period. Samples have also been collected at the facilities of APS, the managing body for PDO Queijo Serpa in Portugal, and CGR, the managing body for PDO Roquefort in France. The consortium will analyse the samples using both conventional methods and IR technology, then apply numerical analysis to develop equations that enable the technology to produce accurate and precise results for sheep’s milk.
Circular economy, by-product recovery and sustainability
Esneki is also supporting another Basque partner, Kaiku, in validating the effects of applying selected additives to cattle slurry, both on greenhouse gas emissions and on its fertilising performance across different crops. Kaiku is a cooperative representing 240 farms in the Basque Country, Navarre, Burgos and La Rioja, established to address the sector’s needs collectively. This task, which is linked to other activities led by the Portuguese INIAV team, reflects DAIRITAL’s strong commitment to the circular economy, the valorisation of farm by-products and waste streams, and the environmental and economic sustainability of the sector.
Sharing the knowledge generated
Finally, Esneki is working closely with HAZI, a key partner in communication and the dissemination of results. Although this is a cross-cutting activity throughout the project, each work package has its own specific requirements. Cooperation between the two organisations is enabling these activities to be delivered very successfully. Visit the project website and follow its social media channels to keep up to date with the latest developments and results.
Next steps
The experimental results must be finalised by the end of 2026, enabling 2027 to begin with the foundations of the Transnational Strategy in place. This strategy will, in turn, underpin the project’s pilot actions. The pilots will focus on dairy sheep farms supplying cheesemakers in the PDO Roquefort area of France and the PDO Queijo Serpa area of Portugal, as well as on Kaiku dairy cattle farms in the Basque Country.
DAIRITAL combines scientific knowledge, practical experience and direct engagement with the sector. Achieving this has required rigorous management and coordination by Esneki, together with the commitment of the entire consortium. That collaborative spirit was evident at the second progress meeting, held in Roquefort-sur-Soulzon from 22 to 24 June. Technical visits and project review sessions helped the participating organisations deepen their understanding of each partner’s expertise, strengthening several project tasks in unexpected ways and generating new ideas for future projects.
ESNEKI strengthens its European network
Esneki’s European network therefore continues to grow stronger, bringing together different perspectives, cultures and traditions around several shared objectives:
- improving the sustainability of the dairy sector
- strengthening the competitiveness of small farms and cheesemakers
- advancing digitalisation and technological innovation
Above all, the aim is to connect knowledge, place and the dairy sector.
We look forward to sharing further updates with you.