DAINME-SME : Dairy Innovation for Mediterranean SME

Project identifier 157-DAINME-SME
Project Status ongoing
Start date 2019-11-01
End date 2022-10-31
Roadmap Theme
  • Agriculture and food systems for nutrition: Improved food value chains
  • Expansion and improvement of agricultural markets and trade: Global value chains and markets
  • Type of Project Development and innovation oriented (research) project
    Programme PRIMA
    Keyword Dairy production; cheese; whey protein; technology; Small and Medium-sized Enterprise
    Location Spain; Tunisia; Egypt; Timor-Leste
    Budget 1 956 857
    Main Funder Directorate-General for Research and Innovation (DG RTD) (H2020)
    Coordinator Institute of Agrifood Research and Technology (IRTA)
  • Unión de Productores de Caprino (UNIPROCA)
  • Ekonek
  • Food and Agro Industries Technology Center (FAITC)
  • Apexagri
  • Alimenta
  • Spread European Safety EEIG
  • Centre Technique Agroalimentaire Tunisian (CTAA)
  • Ege University
  • Enka Süt ve Gida Mamülleri Sanayi ve Ticaret A.S
  • Project Web Site https://dainme-sme.eu/
    Documents PRIMA funded projects 2018



    Dairy market on Mediterranean countries is substantially different from on east/north European countries. At the Mediterranean area, cow’s milk is mainly transformed to UHT milk and yogurts, but the other dairy produc-tion (principally ewe, but also goat and buffalo’s milk), is processed and transformed into cheeses (Manchego, Pecorino, Beyaz Peynir, Mozzarella, Feta). The milk production is scattered, with smaller dairies than in east/north European countries. Moreover, some territories are marine islands, which increase the transport difficulties for milk and whey. Smaller dairies and fragmented milk production results in smaller and less automatized factories, and in a minor whey valorisation, which is destined mainly to feed, or even discharged to rivers. With these circumstances, dairies have a low competitive behaviour, and they are unable to pay appropriately to dairy farmers.


    Technologies like Pulse Drying Combustion (use of 25% less energy and investment), the development of αLA-enriched dairy powders from cheese whey, and the development of new dairy products from whey protein, will be developed and validated for its immediate application.

    Expected impacts

    The proposed innovations are addressed to reduce: energy use and environmental impact and waste, especially by the valorisation of cheese whey. The proposal will boost the deployment of wider, faster and profitable innovative solutions developed by smallholders and SMEs, and will create opportunities for growth, diversification and job creation particularly for smallholders and agro-food SMEs