PF Lait

The Dairy Platform carries out research projects, in the framework of projects, focused on cheesemaking technologies and dairy ingredients, projects dealing for example with the behaviour of milk constituents (proteins and minerals) during technological treatments, and the control of transfers during spray drying and membrane filtration.

EXPERTISE

• Creation of model milk matrix systems (milk fractions, cheeses, concentrates, powders)
• Development and innovation of processes (Patent process From’Innov)
• Characterisation of milk and milk products by physico-chemical (determination of major constituents, etc.) and microbial means (determination of total specific flora, etc.)

SKILLS

• Thermal processing of dairy products, from pasteurization to UHT-sterilisation
• Preparation of milk fraction (casein micelles, purified whey proteins, minor proteins, etc.)
• Cheesemaking (soft and hard-type, processed and fresh cheeses)
• Concentration and drying of dairy products
• Added value to dairy by-products (whey, buttermilk, permeate, etc.)
• 4 processes are the subject of specific studies within the platform: Membrane Separation, Cheese Technology, Concentration, Drying.