Menu
The Proika family has been involved in cheese making for over a century. All these years the cheese-making has been done with the same zeal and great fun, with respect for tradition. Having gathered a huge amount of experience and knowledge from grandfather to grandfather, “STAMATIS PROIKAS S.A.” continues to produce exquisite, innovative and indisputably high quality cheese products, combining traditional recipes with the advantages of modern technology and total quality. Passionately avoiding the use of additives, preservatives, colorings and imitations, using only genuine Greek milk from selected free-range herds, its aim is for consumers to get to know and recognize in its cheeses, natural taste pleasures, full of passion and memories of purity. Kaseri Proika, Proika cheese, “Sohino” semi-hard cheese, Smoked, Spicy Cheeses, Goat cheese, Feta, Myzithra, Butter are its main products.
The KERASSA cheese factory is located in Avgi-Sochos, Thessaloniki prefecture. It was founded in 1996 by the producer Georgios Kyriakidis. The milk is collected from stables of breeders, with herds of sheep and goats grazing freely. Annually, the collection of milk reaches approximately 800,000 liters. Their main product is goat’s cheese, while products such as goat’s milk cheese, goat’s ariani, pepperotiri, as well as goat’s and cow’s milk yogurt are also made. Finally, their sales are made at retail and wholesale prices with an extension to the whole prefecture of Thessaloniki.
The Veterinary Research Institute of Thessaloniki (IKE, http://www.vri.gr/) is a research unit of ELGO-“Dimitra”, founded in 1997. It conducts research aimed at supporting the primary sector of animal production and processing of its products through the optimization of production, offering services for the sustainable management of natural resources and the utilization of domestic genetic resources, the protection and upgrading of livestock, developing new livestock breeding systems with the aim of increasing production and reduction of production costs, the holistic approach to the protection of animal health and well-being, the highlighting of the characteristics of traditional products of animal origin, the hygiene, quality and safety of foods of particular animal origin.
The Aristotle University of Thessaloniki is the largest Greek university. Currently, 73,930 students study in its Schools and Departments, of which 65,026 attend undergraduate study programs and 8,472 graduate programs (of which, 3,952 are PhD candidates). The Teaching and Research Staff (D.E.P.) amounts to 2,024 people, the Laboratory Teaching Staff (E.D.P.) to 287 people and the Special Educational Staff to 53.
Since 1967, when the Animal Science Laboratory of the Faculty of Veterinary Medicine of the AUTH was founded, the scientists who work there have been engaged in applied research in animal production and are in constant contact with practice and those active in the various links of the production-processing-disposal chain products of animal origin. A large part of the research activity of the Laboratory has been dedicated to the problems of Greek livestock breeding with an emphasis on goat breeding. The results of this activity have been published in Greek and international scientific journals or announced at conferences. At the same time, efforts have been made to introduce new production methods and techniques to Greek breeders, which in many cases were accepted and their application was successfully crowned with the production of innovative products, many of which were patented.
Project director:
sakaridis@elgo.gr
