CheeseCoat is a project within the EU Seventh Research Frame Programme (FP7), in the area of food technology. The project is a Research for the benefit of the SME-Associations program and involve 11 partners in the consortium.
The long term objective of this three-year project is to develop a low-fat mozzarella cheese with the same melting properties, texture and taste as a full fat alternative. This will be achieved by an innovative combination of culture screening and development and coating of the cheese surface.
The project also involves construction of a spraycoating equipment to apply the oil coating on cheese shreds.