01. No Poverty, 02. Zero Hunger, 03. Good Health and Well-being, 04. Quality Education, 08. Decent Work and Economic Growth, 09. Industry, Innovation and Infrastructure, 11. Sustainable Cities and Communities, 12. Responsible Consumption and Production, 13. Climate Action, 17. Partnerships for the Goals

Assumption University Collaborates with the Nonthaburi Provincial Industry Office to Bring Research to the Community through the Development of “Goat Milk Cheese”

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The Theophane Venard School of Biotechnology, Assumption University, in collaboration with the Nonthaburi Provincial Industry Office, under the Ministry of Industry, has initiated a project to promote and enhance bio-agricultural products under the Bio-Circular-Green (BCG) Economy Model for Fiscal Year 2025.

Challenges Identified:
Local entrepreneurs had previously attempted to produce goat milk cheese on their own but faced difficulties with fermentation, curd formation, and achieving the desired flavor.

Solutions Provided:

  • Applied starter cultures and rennet enzymes to improve the coagulation process.
  • Developed goat milk into a high-value premium cheese product.
  • Positioned the product as a high-potential premium item with strong demand in the market.

For more information, please contact:
Wetchapaiboon Farm Community Enterprise
2/4 Moo 2, Lahan Subdistrict, Bang Bua Thong District, Nonthaburi
Tel: 088-931-2975

This initiative is part of the Project to Promote and Upgrade Bio-Agricultural Products, under the activity “Adding Value to Bio-Agricultural Products” led by the Nonthaburi Provincial Industry Office, Ministry of Industry.

Relevant SDGs:

  • SDG 1: No Poverty – Increasing rural income and strengthening local economies.
  • SDG 2: Zero Hunger – Enhancing food security with nutritious, value-added dairy products.
  • SDG 3: Good Health and Well-being – Promoting access to healthy premium dairy products.
  • SDG 8: Decent Work and Economic Growth – Supporting entrepreneurship and premium food markets.
  • SDG 9: Industry, Innovation, and Infrastructure – Applying biotechnology to improve food processing.
  • SDG 11: Sustainable Cities and Communities – Strengthening local community-based enterprises.
  • SDG 12: Responsible Consumption and Production – Promoting sustainable use of agricultural resources.
  • SDG 13: Climate Action – Reducing agricultural waste and lowering greenhouse gas emissions.
  • SDG 17: Partnerships for the Goals – Building collaboration between universities, government, and communities.

The 17 Goals