TECAM project concludes that combination of multidisciplinary skills is the best way to guarantee Food Safety TECAM is a research project to investigate and develop new technological solutions [...]
BLUECARE project, controlling the process of ripening blue cheese from raw materials to product sale Basque cheese sector, traditionally made up of artisanal micro-enterprises, is undergoing a process [...]
Sensory analysis or tasting of dairy products as validation tool Sensory evaluation is the primary function of man. From the earliest stages of our development, we accept or [...]
GAZTAMINA project: Cheese contribution to biogenic amines intake evaluation The best-known biogenic amines, from food origin are histamine and tyramine. The principal foods related to these compounds are [...]
The new training programme for 2022 is here! The Leartiker Dairy Centre aims to promote the dairy sector through a range of services that it offers, including specialised [...]
OLAVIDIA cheese from the dairy Quesos y Besos declared the overall winner of GourmetQuesos 2022 OLAVIDIA cheese, champion in its category of lactic coagulation cheeses, has been also [...]
Leartiker, the first laboratory in the Basque Country approved by Public Health to analyse raw milk by preparing n=5 pooled samples The studies conducted by Leartiker were recently [...]
Ice cream popsicles, a new trend in artisanal ice cream production Much like with other foods, the start of the ice cream popsicle market was also the result [...]
Technology centre Leartiker S.Coop. from Markina-Xemein joins BRTA The Leartiker technology centre, located in Markina-Xemein, is now a new member of the Basque Research and Technology Alliance [...]
Basque blue cheeses are booming Basque cheeses have dramatically evolved over the last 10 years. In just a decade, fairs, markets and stores have filled with a full [...]
