DAIRITAL New European project to boost Innovation and Sustainability in the Traditional Dairy-Cheese Industry in Southwest Europe We are very pleased to announce that we have been awarded [...]
Revolution in the dairy cattle sector In recent years, the cow dairy sector has undergone important changes driven by various policies and strategies at the European level. On [...]
Leartiker Dairy Centre presents its training offer 2025 The Leartiker Dairy Centre aims to promote the dairy sector through a range of services that it offers, including specialised [...]
The Know N Cheese cross-border project carries out a diagnosis of cheese consumption habits Esneki Zentroa-Leartiker is one of the 6 partners of the POCTEFA Know N Cheese [...]
GAZTANOLA, obtaining scientific evidence applicable to the process for requesting the use of wooden shelves in the Basque Country Wooden shelves play a fundamental role in cheese ripening, [...]
The blue cheese ‘ERREKA’, produced by Kortariko Borda (Lekaroz), wins the 3rd ESNEKI Cheese and Dairy Competition in the Basque Country Thanks to the ESNEKI special trade [...]
Whey, from by-product to foodstuffs Whey is the liquid fraction that remains after the coagulation of milk in the cheese-making process. With the precipitation of the caseins, the [...]
Getting to know the secrets of cheese affinage In 2020, Leartiker Dairy Center signed a collaboration agreement with Mons Formation. Thanks to this agreement, we have become a [...]
Molecular Methods to understand milk and cheese associated microbiota Yogurts and cheeses produced in the dairy industry largely rely on microorganisms that generate characteristic flavors, textures, and properties. [...]
Knowledge transferability as the epicentre of work at the Leartiker Dairy Centre The motto of the Leartiker Dairy Centre is a mantra for the team: "Our milk, our [...]
