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Experimental Mini Cheese Dairy Platform

Presentation

Located in Poligny, in the heart of Jura, in a preserved area, FROMEX is a Regional Research platform affiliated with the UMR PAM that contributes to the research axis on Food, Taste, and Sensoriality of INRAE Bourgogne-Franche-Comté center. The platform is a member of the UMT ACTIA CAPPLAI and is part of the agri-food and scientific center of Poligny.

Our challenges?

  • To study the mechanisms of quality construction of cheeses and fermented foods
  • To develop innovative technological routes

Our missions?

  • To conduct experiments in support of research projects
  • To ensure methodological development on fermentative processes
  • To provide expertise and advice to academic and socio-economic partners

Our strengths?

  • An original technological installation (Experimental cheesemaking plant) and a versatile analytical set
  • Research addressing societal challenges
  • A diversified academic and socio-economic partnership

Contact us

article

14 March 2025

By: The Platform

Bringing Metagenetics to the Cheese Industry

To support professionals in the cheese-making industry in mastering metagenetic tools, our platform has contributed to the creation of a comprehensive methodological guide outlining the key steps for conducting a DNA metabarcoding experiment.
article

14 March 2025

By: The Platform

The Return of Chloé Jacquot

Chloé Jacquot is investigating how cow feed influences the composition of volatile fatty acids, key compounds that contribute to cheese aromas.

As part of the ADAMOS project, the FROMIC self-training tool was developed to support the terroir cheese sector in exploring microbiota and adopting omics methods.

On October 14, 2024, the Foundation for Cheese Biodiversity unveiled its Livre Blanc : « Bénéfices et risques pour la santé de la consommation de fromage – Intérêts de la biodiversité microbienne ». Drawing on over 2,500 published studies, this comprehensive scientific work offers a rigorous and objective summary of current knowledge on the health effects of cheese, with a particular emphasis on raw milk varieties.

An integrated approach to preserving microbial biodiversity while ensuring both the organoleptic quality and safety of products derived from raw milk processing.