Methodology

For the implementation of the project, experiments are carried out in the organic goat breeding facilities owned by Maria Kakoglepi. The goats are divided into equivalent experimental groups, one of which is the witness. The goats are fed the standard ration consisting of coarse and concentrated feed to which essential oil extract is added. During the experimentation, the production and quality characteristics of the milk and the feed conversion factor are recorded. At the middle and end of the experiment, a sufficient quantity of milk is obtained for the laboratory production of innovative dairy products from organic cow's milk. In particular, pasteurised milk, kefir and white brine cheese is produced. Specific quality indicators (dry matter, fat, acidity, pH, etc.) are determined in this milk. The production and quality control of the innovative dairy products is carried out at the Dairy Technology Laboratory of the Department of Food Science & Technology, IHU in Alexandria Campus. Also, during the same lactation periods and after conclusions are drawn from the laboratory tests, the ration with essential oil is administered to a large number of goats so that its results can be studied in a large population and from the milk of these goats, organic cheese is produced on a large scale, at the organic cheese dairy of Konstantinos Kokkinomatis, which is analyzed for its qualitative and taste characteristics.

The experiment is repeated next year for further improvements based on the findings of the previous year.