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INRAE

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

Last update: May 2021

Cheese Technology

1 • CHEESE PRODUCTION LINES

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.

> SOFT-CHEESE PRODUCTION LINE • Tecnal

decoupage-SB

6 individual productions for each trial (50 kg)

Flexibility
Homogeneous size of curd particles
Regularity
No loss of curds

brassage1-SB

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

moulage-SB

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

egouttage_2-SB

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

HARD-CHEESE PRODUCTION LINE CHALON-MEGARD

coagulation_4-SB

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

decoupage-brassage-SB

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

moulage_5-SB

Vacuum packing unit

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

pressage-SB

2 automatic pressescontrol of kinetics

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

2 • SMALL-SCALE CHEESEMAKING

mini-fab_1-SB

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.

3 • FRESH CHEESES AND PROCESSED CHEESES

autocuiseur-Stephan_SB

Cooker Stephan	Volume from 15 to 35 litres Processed cheese
Homogeniser	Volume > 10 litres Fresh cheese