CONFERENCE N°1
Preparing milk : How to get the most out of your milk |
- CDumarche 180x120
➜ Enhancing the native ecosystem to reinforce the connection to terroir
Taking advantage of native flora. Read interview
Claude Dumarché (Flores de Terroir)
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- S Raynaud 180x120
➜ Strengthening milk’s natural defences
New strategies for fighting pathogens in animal husbandry. Read interview (in French)
Sabrina Raynaud (Institut de l’Elevage)
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- CLaithier 180x120
➜ Tools for improving milk yield
Tools and techniques to use (From’Mir program findings). Read interview (in French)
Cécile Laithier (Institut de l’Elevage)
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- S Gavoye 180x120
➜ Milk analysis : more precise and responsive tools
Developments in the process and management of food safety risk factors. Read interview (in French)
Stéphane Gavoye (Actalia)
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- SRoustel 180x120
➜ How to shorten milk maturation processes
Alternatives to pre-maturation. Read interview (in French)
Sébastien Roustel (CHR Hansen)
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- YGauzere 180x120
➜ Milk protein enhancement
Techniques for various make styles. Read interview (in French)
Yves Gaüzère (Enilbio Poligny).
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CONFERENCE N°2
Cheesemaking : Refining the process |
- M Pianfetti 180x120
➜ How to choose between starters: bulk starter or direct set?
Safeguarding the process while protecting uniqueness. Read interview (in French)
Mikaël Pianfetti (Dupont-Danisco) and Philippe Costes (Sogebul)
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- S Picoulet 180x120
➜ Controlling and optimizing texture at draining
Understanding how to use different coagulants to drain at the crucial moment. More accessible tools for measuring curd texture. Read interview (jn French)
Sébastien Picoulet (Fourniture laitière)
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- T Carli Basset 180x120
➜ Multi-technology production lines: worth a look?
Advantages and limits of integrated production line solutions and how they can serve diversification strategies. Read interview (in French)
Thierry Carli-Basset (Tecnal)
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- S Gavoye 180x120
➜ Tools to control and optimize cheesemaking
Analytical tools for cheese and whey: current and future advances. Read interview (in French)
Stéphane Gavoye (Actalia)
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- P Vimien 180x120
➜ Optimizing standard deviations at molding
A discussion of molding tools for pre-press vats and draining tables. Read interview (in French)
Pascal Vimien (Chalon Mégard)
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CONFERENCE N°3
Improving affinage and logistics |
- YGauzere 180x120
➜ Extending the life of cheeses
Soft-ripened, objective 100 days. How to improve shelf life while protecting organoleptic quality? Read interview (in French)
Yves Gaüzère (Enilbio Poligny)
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- S Lagneaux 180x120
➜ The promise of climate control
Innovations for managing air treatment in caves and make rooms.
Sébastien Lagneaux (Clauger)
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CONFERENCE N°4
Responding to emerging market forces |
- SRoustel 180x120
➜ Cheesemaking for cheese as a cooked ingredient
Pizzas, cordons bleus, hamburgers, raclettes… Read interview (in French)
Sébastien Roustel (CHr Hansen)
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- VJackson 180x120
➜ Effective wrap materials
How to send cheese afar or hold it over time while protecting rind quality? Read interview (in French)
Virginie Jackson (DSM)
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Language used by speakers : french