The TIVAC project – “ Innovative and sustainable technologies for the qualitative, nutritional and commercial enhancement of Valtellina Casera DOP” was presented on Saturday 17 October as part of the 119th Mostra del Bitto. This initiative aims to identify innovative technological solutions to support the evolution of the dairy supply chain, while preserving the product's typicality and its connection to the territory.
Promoted by the Consortium for the Protection of Valtellina Casera and Bitto Cheeses , the project is part of the SRG08 intervention "Support for pilot and innovation testing actions" of the Rural Development Complement of the CAP 2023-2027 of the Lombardy Region. With an expected duration of 24 months , TIVAC aims to collect data useful for evaluating the introduction of new technologies and production practices, with the aim of supporting the quality of Valtellina Casera and strengthening its promotion on the market .
The project is part of a key sector for the Valtellina agri-food economy. The Valtellina Casera supply chain involves approximately 200 farms , raising a total of 10,000 dairy cows. Cheese is the main product of milk processing in the Valtellina valley and contributes significantly to the profitability of the local dairy industry .
From breeding to maturing: research areas
The TIVAC activities, led by Prof. Ivano De Noni (DEFENS-UniMi), continue and expand on the studies conducted in the previous "SIMCA" project to maintain the typicality of production and improve its quality. They will examine various stages of the production chain, with particular attention to the balance between innovation, product quality, and process sustainability.
A first line of research will focus on the effects of robotic milking on the characteristics of milk and cheese. Through data collection at partner companies that have already adopted this technology, the hygiene, composition, and technological aspects of the milk will be analyzed, along with the compositional and sensory characteristics of the cheese.
A second area will be dedicated to the development and application of innovative treatments for the surface of cheese wheels , with the aim of further exploring the management of the surface microbiota and evaluating solutions that can help reduce waste and increase the shelf life of the cheese. Among the strategies considered are the use of specific cultures for bioprotection, during the cheesemaking process and/or through surface treatments, and the use of special maturing bags to prevent wheel contamination. The project also envisions evaluating the potential for extending the shelf life of portioned and vacuum-packed Valtellina Casera by studying solutions to improve its shelf life.
Finally, an activity will be dedicated to the nutritional characterization of the cheese , through the identification of a typical profile of free amino acids and peptides. The data collected will contribute to more effective and documented communication of the nutritional value of Valtellina Casera.
A collaboration between research and the production chain
To develop its planned activities, TIVAC brings together scientific expertise and local production facilities. Alongside the Consortium for the Protection of Valtellina Casera and Bitto Cheeses, the Department of Food, Nutrition, and Environmental Sciences of the University of Milan (DeFENS-UniMI), the National Research Council, Latteria Sociale Valtellina, Latteria Sociale di Chiuro, La Fiorida, and several Valtellina farms participate.
The overall value of the project is €317,011.78 , of which €253,609 will be contributed from the Rural Development Complement of the CAP 2023-2027 through the European Agricultural Fund for Rural Development (EAFRD), and from national and regional resources.
Through the collection and analysis of scientific data, TIVAC aims to provide the supply chain with concrete tools to evaluate the opportunities offered by innovation, combining improved production processes with the protection of the distinctive characteristics of Valtellina Casera and new perspectives for qualitative, nutritional, and commercial enhancement.
Source: Consortium for the Protection of Valtellina Casera and Bitto DOP Cheeses