Iranian Company Produces Bacteria Used to Make Yogurt, Cheese
Speaking to ANA correspondent on the sidelines of Asreh Omid Event, Nafiseh Sadat Naqavi, a professor at the Islamic Azad University Flavarjan branch located in the Central Iranian province of Isfahan and the director of the Growth Center of that university said, “In this event, we have displayed several products, the most important of which we have brought to this event is inulin, which is considered a probiotic fiber and herbal substance.”
“Another product is cheese and yogurt starter culture bacteria, which are needed in large factories to produce cheese and yogurt, and about 60 grams of it are added to two tons of milk. Big dairy factories use this product and it is generally imported, but we localized its production,” she added.
“Our company is newly established. We are a technology core. At the moment, two people are working for us, who have been working in our technological core since their graduation,” Naqavi added.
“We actually came to this exhibition hoping that good investors will visit the event as the university has taken action to attract investors. Our expectation from Azad University is to establish better connections with industries,” manager of Tarazist Farvar Company also pointed out.
The national Asreh Omid Event was held in late May in Tehran’s Grand Mosalla with the participation of 3,000 knowledge-based companies, laboratories, research teams and startups.
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