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mini experimental cheese making plant

Identification of Facility
Titlemini experimental cheese making plant
Key wordsCheese, milk, lactic acid bacteria, cheese ecosystem, cheese technology, ripening, sensory quality, health characteristics
Latest version2013/04/02
DescriptionThe INRA mini experimental cheese-making plant can produce experimental cheeses of between 200g and 10kg, under controlled conditions. It allows assessing the impact of different factors (milk composition, processing aids, technological and ripening parameters, etc.) on the taste and some "health" characteristics of cheeses.

The mini cheese production unit is useful for each one of the production stages:

- beginning with milk collection, depending on the production sites and the species of animal studied;

- chemical and/or bacteriological standardisation treatments by centrifugal or membrane processes;

- monitoring and controlling processes: coagulation, heating, pressing, ripening…

- all analyses related to the physico-chemical composition of dairy matrices, quantification and identification of microorganisms, rheology and sensory evaluation, in partnership with associated laboratories.

Images
Weblinkwww4.inra.fr/cepia_eng/Food-quality/Platforms/cheese-making-plant
Possibilities and limitsIt is possible to make all types of standard cheese of between 200g and 10kg under controlled conditions. It takes two days to make a cheese (200 g to 10 kg) without ripening. The ripening takes about 4 weeks for soft cheese until several months for hard cooked cheese.

Within a day, it is possible to compare 1 control with 3 different tries (4 vats maximum).

CertificationResearch-related quality assurance procedures are used to guarantee : (i) accuracy of measurable results, by reinforcing metrology and validation of methods; (ii) traceability of research.

Application
Application fields Cheeses (hard cooked cheese, semi-hard cheese, soft cheese) using vats with different capacities: 12, 40 or 100 liters for evaluation of sensory characteristics and “health” properties.
Application examples - Manufacture of cheese models especially semi-hard and hard-cooked cheeses for a better comprehension of the phenomena occurring in cheeses

- Acting on microbial interactions to manage the quality of mature cheese (http://www4.inra.fr/cepia-eng/You-are-looking-for/Results/Research-and-innovations -2009)

- Effect of adjunct cultures on the final characteristics of cheese - Effect of the feed of animals on final characteristics of cheese - Effect of nature of fat (vegetable or animal) on final characteristics of cheese - Effect of enzymes on final characteristics of cheese - Effect of mineral salts (i.e. Mg, Na, Ca) on final characteristics of cheese - Influence of the manufacturing conditions (i.e. heat treatment of milk, ratio fat/protein of milk, cooking temperature in vat, etc.) on final characteristics of cheese - Influence of time X temperature conditions of ripening on final characteristics of cheese - Quantification of lactoferrine in cheese

Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions only available as service
Access conditions further comments
Languages English, French
Other languages
Training Specific training is necessary to use this infrastructure
Training further comments no training is available for external users as this is only a service
Technical help
Technical help further comments

Contact data
Contact person Gabriel Duboz
Institute/company INRA - URTAL
Country
Address Rue de Versailles - BP 20089 39801 Poligny cedex 1 - France

mini experimental cheese making plant

Cheese, milk, lactic acid bacteria, cheese ecosystem, cheese technology, ripening, sensory quality, health characteristics 2013/04/02


The INRA mini experimental cheese-making plant can produce experimental cheeses of between 200g and 10kg, under controlled conditions. It allows assessing the impact of different factors (milk composition, processing aids, technological and ripening parameters, etc.) on the taste and some "health" characteristics of cheeses.

The mini cheese production unit is useful for each one of the production stages:

- beginning with milk collection, depending on the production sites and the species of animal studied;

- chemical and/or bacteriological standardisation treatments by centrifugal or membrane processes;

- monitoring and controlling processes: coagulation, heating, pressing, ripening…

- all analyses related to the physico-chemical composition of dairy matrices, quantification and identification of microorganisms, rheology and sensory evaluation, in partnership with associated laboratories. www4.inra.fr/cepia_eng/Food-quality/Platforms/cheese-making-plant It is possible to make all types of standard cheese of between 200g and 10kg under controlled conditions. It takes two days to make a cheese (200 g to 10 kg) without ripening. The ripening takes about 4 weeks for soft cheese until several months for hard cooked cheese.

Within a day, it is possible to compare 1 control with 3 different tries (4 vats maximum). Research-related quality assurance procedures are used to guarantee : (i) accuracy of measurable results, by reinforcing metrology and validation of methods; (ii) traceability of research.

Cheeses (hard cooked cheese, semi-hard cheese, soft cheese) using vats with different capacities: 12, 40 or 100 liters for evaluation of sensory characteristics and “health” properties. - Manufacture of cheese models especially semi-hard and hard-cooked cheeses for a better comprehension of the phenomena occurring in cheeses

- Acting on microbial interactions to manage the quality of mature cheese (http://www4.inra.fr/cepia-eng/You-are-looking-for/Results/Research-and-innovations -2009)

- Effect of adjunct cultures on the final characteristics of cheese - Effect of the feed of animals on final characteristics of cheese - Effect of nature of fat (vegetable or animal) on final characteristics of cheese - Effect of enzymes on final characteristics of cheese - Effect of mineral salts (i.e. Mg, Na, Ca) on final characteristics of cheese - Influence of the manufacturing conditions (i.e. heat treatment of milk, ratio fat/protein of milk, cooking temperature in vat, etc.) on final characteristics of cheese - Influence of time X temperature conditions of ripening on final characteristics of cheese - Quantification of lactoferrine in cheese only available as service

English, French

Specific training is necessary to use this infrastructure no training is available for external users as this is only a service


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Created by Hte inra on 29 August 2011, at 15:17