Cheese and dairy technology

From an expert knowledge of the raw material, the manufacturing conditions and the final product, the main mission of the technology centre is to identify the right arms to obtain the quality sought after.

The main areas of intervention:

• Product innovation,
• Output optimization,
• Interventions in farm, artisanal and industrial workshops for a personalised accompaniment to resolve technological problems (from the milk collected to the packaged product), and the organoleptic, nutritional or sanitary quality of the products manufactured,
• Set up of tools for monitoring quality and technological parameters,
• Design and execution of experiments for enhanced technological control.

Teams of specialists for each thematic, for example hard cheese, caprine dairy products or farm products.

The technological centre has 3 exclusive technological platforms available, linked to tools from INRA and ENIL to run cheese making and dairy experiments, from a laboratory scale to a semi-industrial scale (separation techniques: Centrifugation, microfiltration, ultrafiltration, reverse osmosis…// heat treatment: Plate pasteurizer, tube-in-tube sterilizer…// cheese and dairy science: Homogenisation, overrun, vats and equipment for the main cheese technologies, cheese ripening cellars...),


Contacts : Eric Notz - This e-mail address is being protected from spambots. You need JavaScript enabled to view it - Tel. +33 (0)3 81 55 92 92
Thierry Jouvet - This e-mail address is being protected from spambots. You need JavaScript enabled to view it - Tel. +33 (0)4 50 03 33 03