A project about probiotic biomass production from cheese whey and adding probiotics to different products is carried out in collaboration of dairy JSC “Cesvaines Piens” in partnership with University of Latvia, JSC “AISIS” and company “Lejas Jeci”. In this project professor Egils Stalidzans is working at JSC “Cesvaines Piens” in collaboration with Laboratory of Bioconversion of Carbohydrates under the leadership of Dr.biol. Armands Vigants.
The main task of the project is to develop new products that contain living probiotics in dairy products until the moment of consumption of the product.