The aim of the project is to develop an E-number-free dairy family supported by product-specific protective cultures. In Hungary, healthy eating, safe food production, consumer protection and environmental protection are becoming increasingly popular. Credibility, trust and conscious consumer shopping have become important. It can be seen that the role of ecological consumer protection is increasing in Hungary, which aims to integrate self-restriction that ensures sustainable development in the consumer’s values. In the course of the development, we want to achieve that, together with the use of protective cultures and the technological development of production, innovative products with higher enjoyment value, closer to the individual taste of consumers and adapted to dietary trends, can be produced and put on the market. These new products will be E-number-free cheeses with an increased shelf life, special cheeses, whey protein concentrate powder, whey powder with reduced protein content, butter creams and fermented products. The biggest positive benefit of the project is the production of additive-free products and their mass production and their mass production, which are often questionable in the long term, with artificial, mainly long shelf-life and microbiological additives, and thus supplying the masses of consumers with products with higher enjoyment value. An important aspect of the planned development is that during the project we keep in mind the reduction of the environmental load, which partly aims to reduce dust emissions, but especially waste water load, the load of waste water, the load of organic matter, the electricity used, and thus ultimately the CO2 emissions. With the experimental development of protective cultures, we create bacterial cultures specialising in our technology and products. These developments, the knowledge acquired in the course of the project, also give extra information to protective culture development companies, can shorten the duration of their own development and make it cost-effective, due to the scale-up tests carried out on the research infrastructure created by us. Activities to be implemented: 1., According to our current information, there is no production of E-number-free cheese in the Central European region. No one has studied the joint impact of bacterium, closed cheese tub, protective cultures on enhancing the microbiological stability of the cheese. As a continuation of our research and development activities, the product can reach the clean label category. 2. For the further processing of the by-products of cheese production, it is essential to maintain their microbiological stability, without additives marked with an E-number, so that the original objective can be taken forward. Whey removed from Bácsbokod is transferred to Csorna as the raw material of the powdering technology. We intend to achieve this challenge by examining in detail the exact impact of protective cultures on whey and by ‘coordinating’ new equipment. 3. In the pulveriser we plan the experimental development of two “convenient” products from a technological point of view, which have not been produced by us or any other domestic manufacturer. At first sight, this product diversification has a novelty in manufacturing technology, but we have to bear in mind that our technology used to produce new products will only become more advanced if the machines and equipment used for it are advanced. In order to achieve our goals, it is necessary to develop an external design, development company and our own staff in order to achieve the results described above. The machines to be developed will have unique characteristics specific to the two products, so the development and innovation activity can be described as very significant. The novelty of the sub-task is the combination of normal and protective cultures used in the production of butter creams, E-number and lactose exemption, while maintaining the original objective. This development may be suitable for giving the product the characteristics that are attractive from the point of view of consumers, while at the same time being safer and targeting a wider range of consumers (lactosin tolerants), taking into account the consumer habits in Hungary. Such products have not yet been developed in Hungary. In the course of the sub-project, based on the industrial applied research results of the closed GOP 1.1.1 project, our company further develops its products with a series of experimental developments, we can achieve that the results of the research started reach the market (bodza colorant, increase of useful bacteria, replacement of stock improvers). In the sub-project, we develop E-number-free products with the help of protective cultures and new equipment to be procured, which can be placed on the market. In this sub-project, we need to build up an industrial-scale research infrastructure that guarantees the production pa...