{
  "eprintid": "5720",
  "rev_number": "1",
  "eprint_status": "archive",
  "userid": "497",
  "dir": "disk0/00/00/57/20",
  "datestamp": "2005-09-27",
  "lastmod": "2009-08-20 14:27:42",
  "status_changed": "2009-08-20 14:27:42",
  "type": "project",
  "metadata_visibility": "show",
  "item_issues_count": "0",
  "projects": [
    "fi-uni-helsinki",
    "mtt"
  ],
  "budget": "272000",
  "addtitle": "Luomujuustojen kehittäminen ja valmistus",
  "funders": [
    "zother8",
    "mtt"
  ],
  "intfunding": "0",
  "natfunding": "240000",
  "otherfunding": "32000",
  "location": "31600 Jokioinen, Finland www.mtt.fi",
  "stopdate": "2004-12-29",
  "startdate": "2002-01-01",
  "docurl": "http://tripunix.mtt.fi/cgi-bin/thw/?${BASE}=arktui&${HTML}=docu_eng&${SNHTML}=nosyn_eng&${TRIPSHOW}=for=www_eng&NR=107-01",
  "publicfulltext": "FALSE",
  "leaders": [
    {
      "name": {
        "family": "Ryhänen",
        "given": "Eeva-Liisa"
      },
      "id": ""
    }
  ],
  "title": "Development and processing of organic cheese products",
  "subjects": [
    "2security",
    "4processing"
  ],
  "keywords": "organic production, cheese, milk",
  "abstract": "Specific problems associated with hygiene of organic cheese production are conditions on farm, quality of milk and changes in cheese production. Risks of contamination of milk and products by pathogenic and spoilage bacteria are analyzed.",
  "institution": "MTT Agrifood Research Finland",
  "department": "Food Research",
  "full_text_status": "none",
  "documents": [
    
  ]
}