Actually, polyurea coatings are not new as they have been around for years and are commonly used in truck bed linings among other things. The video is impressive in that it demonstrates the toughness of polyurea coatings. However, compared to an epoxy coating polyurea coatings are quite soft and flexible. Furthermore, they "gel" so quickly (1-2 seconds) that they don't have time to self-level like an epoxy coating. Since they don't self level and are somewhat soft they provide thousands of little nooks and crannies that will catch spilled curds and whey. All of these little sites will serve as bacteriological factories and the floor will soon be contaminated with little beasties like salmonella, listeria, etc. - exactly what we DON'T want in a cheese making operation.
In the US you'd never get such a floor coating approved for a commercial cheese making operation.
The best coating for a concrete floor is a two-part epoxy floor coating. It is smooth, hard, impermeable, and highly resistant to attack by cleaning chemicals. It has one serious drawback: When wet it is very slippery so the right shoes/boots should be worn when making cheese or cleaning the floor. It only should be used on a concrete floor that has at least a 6 mil (0.006 inches) polyethylene sheet between the concrete and the earth. Absent this the epoxy coating may blister due to osmotic pressure created as moisture rises through the concrete and is stopped by the epoxy barrier coating.