Cheese Technology Support

Calling on an expert in cheese technology is essential to guarantee the quality and safety of dairy products, especially cheeses. Cheeses are complex products requiring in-depth expertise in their manufacture and maturation. Problems with production? Don't worry, we've got the solution. Whether you're having problems with the quality or preservation of your cheeses, we're here to help. What's more, if you're looking for new products, we can support you from laboratory testing to industrial production.
 
We are here to solve all your problems, and to advise you professionally and efficiently. Thanks to our experience in the field, we can offer you solutions tailored to your specific needs.
 
We understand that every cheese is unique, which is why we do our utmost to provide you with personalized advice and tailor-made solutions. Whether you have problems with taste, texture, mould or any other aspect of your cheese, we have the expertise to help you solve them.

Cheese is a delicate product that can suffer from a variety of quality problems. Understanding common problems and their causes is essential to finding effective solutions. Here are some of the most common problems encountered in cheese production:

1. Taste problems:  Unwanted notes or abnormal taste can be caused by factors such as unwanted bacteria, inadequate fermentation conditions or cross-contamination.
2. Texture problems:  Cheese that is too soft, too hard or has undesirable holes may be the result of curdling, pressing or ripening problems.
3. Unwanted mould problems:  Mould can develop on the surface of cheese, rendering the product unmarketable. Inappropriate storage conditions or a lack of hygiene can encourage the growth of undesirable moulds.

It is important to accurately diagnose the causes of these problems in order to implement effective corrective measures.

1. Customer satisfaction:  Consumers expect high-quality cheese products, and are increasingly sensitive to food provenance and quality. Rigorous quality control helps to meet customer expectations and maintain their loyalty.
2.  Compliance with regulations:  The food industry is subject to strict food safety regulations. Quality control ensures that cheese products comply with these regulations, and avoids legal problems and product recalls.
3.  Continuous improvement:  Quality control helps identify recurring or emerging problems in the cheese production process.

Cheese drift is a common phenomenon in the cheese industry. It occurs when cheese characteristics, such as taste, texture or appearance, deviate from expected specifications. Identifying and resolving cheese drift problems is essential to maintaining product consistency and quality. Here are the steps for dealing with cheese drift problems:

1. Problem analysis:  When a cheese drift problem is detected, it's important to carry out an in-depth analysis to identify the underlying cause. This may involve laboratory testing, sensory evaluation and microbiological analysis.
2. Drawing up an action plan:  Once the cause of the problem has been identified, it is necessary to draw up an action plan to resolve the problem. This may include adjustments to the production process, and adjustments to ingredients and manufacturing technology parameters.
3. Monitoring and evaluation:  Once corrective measures have been implemented, it is important to monitor the results and evaluate their effectiveness. If the problem persists, further adjustments may be necessary.
   

The development of new cheeses is a complex process that requires in-depth manufacturing trials. These minimum-batch tests help validate recipes, optimize production processes and guarantee the quality of new products. Here are some of the types of laboratory tests commonly used in the development of new cheese products

1. Sensory analysis:  Sensory tests assess the organoleptic characteristics of cheeses, such as taste, smell, texture and appearance. These tests are essential for validating recipes and ensuring that new products meet consumer expectations.
2. Microbiological analyses:  Microbiological analyses are used to verify the sanitary quality of manufactured products. They detect the presence of undesirable bacteria, yeasts, molds and other potentially pathogenic microorganisms.
3. Chemical analyses:  Chemical analyses are used to assess the composition and nutritional quality of cheeses. They are used to assess the physico-chemical conformity of manufactured products in relation to the initial objective.

Laboratory testing is essential to guarantee the safety and quality of new cheese products, as well as to optimize production processes and cheese profitability (maximum production yield, with minimum material losses).

Once laboratory tests have been successfully completed, it's time to move on to industrial production of these new cheeses. Industrial production presents unique challenges that require careful planning and technical expertise. Here are the key stages in the industrial production of new cheese products:

1. Recipe scaling: The recipe validated in the laboratory must be adapted to industrial production volumes. This may sometimes require major technological adjustments.
2. Choice of equipment : Industrial cheeses require specific equipment to ensure efficient and consistent production. Choosing the right equipment, such as cheese-making vats, molding systems, cheese presses and molds, is essential to obtaining quality products.
3. Production control:  During industrial production, it is important to implement appropriate control plans to guarantee product quality.

The industrial production of new cheese products requires careful planning and technical expertise to ensure optimum results.

We're here to help you solve all your cheese-related problems. Here's how our services can help:

1. Diagnostics and customized solutions:  We'll analyze your specific problems and provide customized solutions tailored to your needs. Whether you have problems with taste, texture, mold or any other technological aspect of cheese-making, we have the expertise to help you.
2. Reduced-bed tests:  We can design a new cheese and perform reduced- batch tests to assess the quality of your cheeses and identify underlying problems. These tests will enable us to propose precise and effective improvement solutions.
3. Industrial production: We can support you in the industrial production of these new cheese products, implementing best practices and guaranteeing product quality.
4. Customized control plans:  We can design control plans adapted to your production process, to guarantee the consistent quality of your cheeses.

Our aim is to help you solve your cheese problems and improve the quality of your products. Please do not hesitate to contact us to discuss your requirements.