Cheesemakers’ Association of Osijek-Baranja County – Project MILKYWAY

Pannonian Superfood – Implementation of innovative food processing technologies in artisan cheese production – Milkyway

Osijek-Baranja County is one of Croatia’s leading agricultural regions, covering approximately 212,000 hectares of agricultural land. The cross-border Milkyway – Pannonian Superfood project was carried out in this area from July 2024 to the end of 2025 as part of the Interreg VI-A IPA Croatia–Serbia 2021–2027 programme, bringing together Osijek-Baranja County in Croatia and Vojvodina in Serbia.

The aim of the project was to modernise traditional cheese and dairy production, promote innovation and the use of advanced technologies, develop new products and increase the competitiveness of small and medium-sized producers in the region. The project also included pilot applications of new technologies, packaging solutions, cluster development and cross-sector partnerships, as well as creating conditions for entering international markets.

An important part of the project was the investment in modern equipment for the production of hard Slavonian cheese. Following a public procurement procedure, Plevnik d.o.o. was selected as the equipment supplier.

As part of the project, Plevnik supplied:

• Stable cooling tank – HNP 1000 and HNP 800
• Cheese kettle – SKH 200
• Pneumatic draining press – POS 50
• Cheese cutting device – RS 400
• Salting vat – BS
• Cheese table – SM 147
• Cabinet for cheese ripening – OZS 720
• 35 cheese moulds – two-part, micro-perforated

The equipment covers several key stages of production – from milk cooling and processing to moulding, pressing, cutting, salting, packaging and cheese ripening.

The modern equipment enables a more efficient and better-controlled production process, creating the conditions for developing higher-value products and increasing the competitiveness of producers.

We are pleased to have contributed our equipment and expertise to the modernisation of production and further development of cheesemaking in the region, and to have been part of a project that combines traditional knowledge with modern technologies and opens up new opportunities for the development of the dairy industry.