News

Period
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.
article

14 February 2025

By: The Platform

FROMIC: An Educational Self-Training Tool for the Cheese Sector

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.
article

31 January 2025

By: The Platform

Publication of the Livre Blanc : Bénéfices et Risques pour la santé de la Consommation de Fromages

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.
article

09 January 2025

By: The Platform

Kickoff of the ASSIMILAIC Project: raw milk and microbial biodiversity

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

19 December 2024

By: The Platform

Professors from Hanoi University (Vietnam) wrap up their visit to Poligny

Professors from Hanoi University of Science and Technology delved into the art of cheese-making by visiting our Experimental Mini-Dairy and the Comté cheese dairy in Plasne. They gained insights into our experimental facilities and observed the production process of Comté cheese.
article

09 December 2024

By: The Platform

We're in the Spotlight!

Check out the Bières & fromages blog for an article highlighting our platform and its research efforts.
article

02 December 2024

By: The Platform

The Story of the Experimental Mini Dairy

A retrospective on an innovative tool designed to address key societal challenges
article

21 November 2024

By: The Platform

Noémie Pascault assumes leadership of the INRAE Experimental Platform

Noémie Pascault has been appointed manager of the INRAE platform at the UMR PAM site in Poligny. Bringing extensive expertise in microbial ecology and the dairy sector, she will play a key role in advancing the team's research and innovation efforts.
article

17 June 2024

By: La Plateforme

Welcome to Chloé Jacquot

Ferments, with their various functionalities, modify the taste and texture of fermented foods. Their proteolytic activity, in particular, is essential for the maturation of these products.
article

31 May 2024

By: The Platfrorm

Between wines and cheeses: cross-perspectives on indigenous starters

Dive into an unprecedented scientific collaboration on indigenous starters in wine and cheese. Join us on June 17th to explore the results of this unique research
article

21 May 2024

By: The Platform

Our platform is ISO 9001:2015 certified

This ensures consistent quality of the services provided, continuous improvement of internal processes, and a commitment to meeting user expectations. You deserve the best, and that's exactly what we offer you!
article

19 December 2024

By: The Platform

Enhancing the Value of Organic Milk

Episode 4: Showcasing the Distinctive Qualities and Uniqueness of Organic Milk – BIOSYLF Project (2021/2022)
article

19 December 2024

By: The Platform

Enhancing the Value of Organic Milk

Episode 3: Showcasing the Distinctive Qualities and Uniqueness of Organic Milk – BIOSYLF Project (2021/2022)
article

19 December 2024

By: The Platform

Enhancing the Value of Organic Milk

Episode 2 : Showcasing the Distinctive Qualities and Uniqueness of Organic Milk – BIOSYLF Project (2021/2022)
article

19 December 2024

By: The Platform

Enhancing the Value of Organic Milk

Episode 1: Showcasing the Distinctive Qualities and Uniqueness of Organic Milk – BIOSYLF Project (2021/2022)