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OBJECTIVES

This project explores, on the one hand, technical strategies for these farming systems and their adaptation over time and, on the other hand, their implications in terms of the cheese-making capabilities of the milk, the adaptation of cheese-making technology, and the quality of the cheeses produced, particularly from the microbiological point of view.

The project proposed consists of two parts:
• the characterization of farming systems and the definition of potential technological itineraries;
• the study of the evolution of farming strategies over time, the experimental transformation of milks into cheese, and the physical-chemical and microbiological characterization of milks and cheeses, as well as the sensory characterization of cheeses.

RESOURCES

The project brings together researchers from different disciplines: agronomy, cheese-making processes, microbiology, microbial ecology, zootechnics, steering and assessment of farming systems, biochemistry, metagenomics, molecular biology and bioinformatics.
It combines experimentation, surveys and workshops in order to identify cheese production and processing strategies adapted to the seasonality of production conditions. Professionals, farmers and cheese-makers will thus work together at each step of the process.

Participants

INRAE Units

• ASTER, Mirecourt
• Fromage, Aurillac
• URTAL, Poligny

Partners

• Collectif d’éleveurs en AB, France
• Fromagerie « La boîte à fromages », France
• Bio en Grand Est, France

Contact

• Thomas Puech (UR ASTER)
• Eric Beuvier (UR URTAL)