On a site of over 300 m2 in Poligny (39), our staff welcomes you and provides you with a technical platform and a technological expertise in a dairy agri-food environment.

A true "pilot plant," the Mini Experimental Cheese-making Plant” - composed of a technological hall and a supporting laboratory – aims at both academic and industrial partners (R&D, quality, production...) to help address industrial and/or research issues.

Technological Hall

Milk Collection

Ability to collect milk and cheese within a radius of 200 km while maintaining the product's temperature with continuous temperature monitoring.

Equipment:

• A utility vehicle equipped with a refrigerated compartment
• Various containers for milk transport of 20 L, 40 L, 50 L, 100 L, 200 L, and 500 L

Milk Processing Room

Ability to refrigerate milk between 4 and 12°C. Physico-chemical and microbiological standardization of milk according to the manufacturing strategy.

Equipment:

• Milk storage tanks: 200 L, 250 L, 300 L, and 700 L
• A microfiltration module with a 1.4µm membrane
• A tubular pasteurizer
• A mini plate pasteurizer
• A cream separator
• A flask heater
• Scales of various capacities: Microbalance, 25 kg, 240 kg...

Cheese-Making Room

Ability to produce experimental cheeses from 200 g to 10 kg under controlled conditions and to manufacture reduced-size cheeses if necessary.

Equipment:

• Manufacturing vats of various capacities: 12 liters (stainless steel), 40 liters (stainless steel), 100 liters (stainless steel and copper)
• A control and recording system by automation of manufacturing parameters
• Inline sensors ensuring control and monitoring of various technological operations
• Various thermoregulated pressing cells: 1, 2, or 4 cheeses
• pH meter

Support Laboratory

Ability to quickly analyze milk to adjust characteristics useful for a manufacturing process.

Equipment:

• Formagraph (coagulation aptitude test)
• Milkoscan/Lactoscope (Measurement: Fat, Protein, Lactose, and Dry Matter)
• pH meter
• Dry matter
• Tri-parameters monitoring module: Measurement of pH, oxidoreduction potential, temperature, and oxygen monitoring

Ripening Cellars

Ability to control temperature and humidity, and to measure CO₂ and NH₃ content.

Equipment:

• Four ripening cellars (with the possibility of adjusting parameters for a fixed climatic environment or with a ripening cycle per cellar)
• A brining tank
• A control and recording system of ripening parameters by automation

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