A powerful tool for research and innovation

The Mini Experimental Cheese-making Plant is a modular tool for the production of experimental cheeses ranging from 0.2 kg to 10 kg under controlled conditions to study the impact of various factors (milk composition, processing aids, technological and ripening parameters, etc.) on various cheese characteristics, such as sensory characteristics, "health," or others...

We produce all types of cheeses with particular expertise in Pressed Cooked Cheeses and Pressed Uncooked Cheeses.

The Mini Cheese-making Plant is composed of milk collection and storage facilities, a milk processing floor, a cheese-making floor, an analytical laboratory, and ripening cellars.

Our strength lies in the small size of our cheeses, which allows a multitude of experimental trials combined with a controlled production process, from manufacturing to ripening, to address research and/or development questions. This scale reduction allows cost and resource consumption reductions in a sustainability context: resource utilization and environmental impact.

Our originality lies in the ability to work in a controlled atmosphere with gas injection in the laboratory, in vats, and in ripening cellars.

Our high standards allow us to guarantee:

• Traceability of our results
• Reliability of our results
• Results that can be valorized in scientific publications
• Confidentiality and intellectual property protection

The Mini Experimental Cheese-making Plant is open to academic partners and industrial collaborators for research collaborations and/or service provision.

Evolution of the Mini-Cheese-making Plant

The creation of the Mini Experimental Cheese-making Plant has emerged as a necessary evolution of our technical platform to meet the requirements of our current and future partners and clients and to address the innovation challenges of tomorrow.

To achieve this:

• In 2022, we applied for the "Bourgogne-Franche-Comté Region Platform" label to establish territorial roots.
• In 2024, we have merged with the UMR PAM (L’Institut Agro Dijon and University of Burgundy) to benefit from partners complementary to our activities.

In 2024, we will submit an application for ISO 9001:2015 certification to better meet customer requirements.