2018/02/20 by Sabrina Raynaud, Raynaud, Sabrina, Yves Lefrileux +58
Agricultural and Biological Sciences · #Affinage #Arm milk production #Cheese #Dairies #Food Industry and Aquatic Biology #Fromage #Fromagerie #Maturing #Probiotics and Fermented Foods #Production laitière fermière #Quality #Qualité
paper · doi:10.15454/1.5191121702422998e12
openalex publication_date 2018/02/20 · openalex created_date 2021/10/11 · openalex updated_date 2026/07/15
The « LACTAFF » program (2012-2015) aimed at improving the control of goat lactic farmhouse cheese ripening, a technology frequently used by farmers, by producing tools and references for producers and the technicians guiding them. Surveys conducted in 49 farms in the 6 main regions producing this kind of cheeses allowed to characterize the great diversity of cheeses, premises, equipment and practices, and to link cheese categories with practices, premises characteristics and air production conditions. In laboratory and experimental dairies, the key role of humidity was quantified during ripening and during drying, in which air speed is even more important. Atmospheric parameters effects on cheeses physicochemical composition and sensory characteristics were quantified for one type of cheeses. Specialist experience of cheese technology, premises design and climate control equipment and technician experience were capitalized at the same time. This project led to the writing of technical documents available online and a book about lactic farmhouse cheeses ripening.