ACTILAIT - Pôle Technologie Fromagère et Laitière

 Sectors

 Expertise

 Research 

Product quality control:
 
Technological construction of product quality (nutritional, sensory and funtional) for distrubition (finished food product) or industry use (ingredient)

Control of microbial ecosystems integrating interactions: positive bacteria, alteration bacteria, and potentially harmful bacteria

Links between raw material characteristics and the properties of finished products (the impact of the composition and structure of fats, proteins (allergens, bioactive peptides, contimants etc.)

Organization and management of technological knowledge: knowledge management, preservation of knowledge and expertise, mnagement of information flow and data, expert systems, prospective modelisation

 Services

Cheese experiments with various possibilities of milk processing, production conditions and maturation

Company technical support: identification of sources and quality variations (from milk to maturation cellars), recommmendations for progress in relation to sought quality, testing of quality and parameters

Installation of a safety action plan (HACCP, hygiene best practices) and quantitative analysis of dairy data (milk soring policy, anticipation of season fluctuations etc.)

Product nnovation

 Revenue 2008

 Employees 2008

 Teaching topics 

In-house professional training on various aspects of cheese technology (seeding, technology, maturation, hygiene etc.)

Formation continue en entreprise sur divers aspects de la technologie fromagère (ensemencement, technologie, affinage, hygiène, …)

 Address

In Burgundy / Franche Comté:
Actilait – Pôle Technologie
Rue de la Laiterie
BP 19
25620 MAMIROLLE

Other sites: Le chaffaut St Jurson (04) – Surgères (17) – Rennes (35) – La Roche / Foron (74)

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 Email

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 Name

 Contact details

Updated 17/12/2008