Characteristics of the Zamorano Dairy Plant – Education, Innovation and Outreach

cflorian describes the Zamorano university enterprise in Honduras, which has a fully functional plant where students can learn all the different processes including pasteurization, packaging, manufacturing cheese, yoghurt, ice-cream. The enterprise supports the local economy by processing thousands of litres of milk from local organisations and sells products in local markets. The profits are returned to support the student scholarship fund. The students can also take part in a range of research:

One example of these research projects was an evaluation of new dairy cultures for cheddar cheese with the aim of reducing maturation time and improving its taste. Other studies have involved the analysis of stabilizers to improve cream chesses and the development of natural preservatives to increase the duration of natural milk, among others. New product development by Zamorano students has resulted in products that will soon hit the market, such as yogurt-based dips, smoked cheeses, liquid yogurt and traditional and artisanal products like industrially-manufactured curds

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