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24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

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Plateforme LAIT : plateforme de recherche en technologie laitière

La Plateforme LAIT

Cheese Technology


The Dairy Platform runs two cheese production lines similar to industrial equipment, one for soft cheeses and another for hard cheeses.

This equipment has been constructed to perfectly control the operating parameters during the transformation of milk into cheese and to validate the research work.

The know-how of cheesemakers and the capabilities of the two cheese production lines contribute to the recognition of the work of both:

  • Researchers and cheesemakers: Influence of animal feeding on cheese quality; bacterial ecosystems; structure and proteolysis of cheeses; fractionation of dairy fat;
  • The dairy industry: Application of membranes to cheesemaking; quality, food security; yields; technological transfer.



6 individual productions for each trial (50 kg)

  • Flexibility
    Homogeneous size of curd particles
  • Regularity
    No loss of curds


6 automatic mixing stations

  • Repeatability and reproducibility
    Programming mixing speed and time
    Standard deviation of dry matter for a Camembert cheese just after moulding < 5 g/kg


6 to 24 cheeses from 200 to 350 grams

  • Repeatability
    Mechanical moulding
    Variable height of moulding
  • Reliability and flexibility
    Standard deviation of dry matter for a Camembert cheese < 9 g/kg


3 draining tables

  • Control of kinetics
    Temperature ± 0.1 °C
    Draining: 100 % of whey is weighed
    Acidification (pH ± 0.02 unit)
  • Follow-up of yields
    Mass balance



1 closed tank (1100 litres)

  • Hygiene/ Security
    Production of round cheeses without NSLAB (Non-Starter Lactic Acid Bacteria)
  • Accuracy
    Automatic weighing ± 0.2 %
    Mass balance


Programmable tank

  • Repeatability / reproducibility
    Programmable tank
    Standard deviation of dry matter for an Emmental cheese just after moulding < 5 g/kg
  • control the method of working in the tank
    Cutting, heating and mixing


Vacuum packing unit

  • similar to the dairy industry
    Micropunched moulds: Round (642-780 mm) or square (750 mm)
    Cheeses from 80 to 100 kg


2 automatic pressescontrol of kinetics

  • Temperature / draining / acidification
  • follow-up of yields
    Over 98.4 % of whey is weighed



The Dairy Platform has three 10-litre vats for cheesemaking that are used to produce 1 to 1.5 kg of cheese. These vats are mobile, can be used in parallel and installed in rooms with controlled hygrometry and temperature.
These vats are used for experimental studies such as milk clotting or investigating features of the coagulum depending on the operating parameters. It is possible to produce different cheese varieties: hard cheeses such as Raclette, Saint Paulin, Mozzarella and cooked hard cheeses.



 Cooker Stephan

Volume from 15 to 35 litres
Processed cheese


Volume > 10 litres
Fresh cheese