Fresh dairy products in figures

99% of French homes buy fresh dairy products (2010)


The French consume 37.2 kg/inhabitant/year of yoghurts, milk-based desserts and fromage frais.

Source: CCAF study (2010)

One-third of sales (in volume) of all dairy products

  • 1.7 million tonnes of yoghurts and fermented milks
  • 13% of milk collected nationally
  • 15,000 jobs in France

Source : Syndifrais data

Manufacturing processes for fresh dairy products

The large variety of fresh dairy products involves a wide range of processes. Here are some examples:

  • Set yoghurt
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of fresh dairy product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Enrichment
    Objective:

    Produce a firmer yoghurt texture

    Processes:

    The milk is enriched with powdered milk.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

     

    Processes:

    Through contact with hot plates, the milk is heated at 72°C for 15 seconds.

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Cool the product to an ideal temperature for inoculation

     

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Inoculation
    Objective:

    Coagulate the milk to transform the liquid into a semi-solid state

    Processes:
    • Specific lactic acid fermenting agents are added.
    • The product ferments for three hours at 42°C in the ageing tank. The ferments multiply. The milk loses its liquid state and becomes a “gel”, producing yoghurt.
    Packaging in pots
    Objective:

    Package the product for sale

    Processes:
    • Yoghurt is packaged in pots sealed with a cover.
    • It is then refrigerated (4°C).
    Benefits:
    • The cold chain is maintained.
    Steam fermentation
    Objective:

    Coagulate the protein to transform milk from a liquid to a semi-solid state

    Processes:
    • The sealed pots are placed in a warm room (42°C) for three hours.
    • The fermenting bacteria multiply.
    • The milk loses its liquid state and becomes a “gel”, producing yoghurt.
    Benefits:
    • The bacterial activity gives yoghurt is flavour, texture and specific nutritional features.
    Refrigeration
    Objective:

    Keep products cold

    Processes:
    • Yoghurts are stored in a cold room (4°C).
    Benefits:
    • The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    L'enrichissement
    La pasteurisation
    Le refroidissement
    L'ensemencement
    La mise en pot
    La fermentation
    La réfrigération
  • Drinking yoghurt
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of fresh dairy product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Enrichment
    Objective:

    Produce a firmer yoghurt texture

    Processes:

    The milk is enriched with powdered milk.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

     

    Processes:

    Through contact with hot plates, the milk is heated at 72°C for 15 seconds.

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Cool the product to an ideal temperature for inoculation

     

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Inoculation and fermentation
    Objective:

    Promote coagulation by adding lactic acid fermenting bacteria

    Processes:

    Specific lactic ferments are added.

    The product ferments for three hours at 42°C in an ageing vat. The fermenting bacteria multiply. The milk loses its liquid state and becomes a “gel”, producing yoghurt.

    Stirring
    Objective:

    Obtain a smooth texture

    Processes:
    • The product is stirred in the ageing vat.
    Stirring
    Objective:

    Enable the curds to become smooth

    Processes:
    • The curds are stirred to make them smooth and homogenous.
    Benefits:
    • A creamy texture
    Packaging and refrigeration
    Objective:

    Package the product for sale

    Processes:
    • The yoghurt is bottled and refrigerated (4°C).
    Benefits:
    • The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    L'enrichissement
    La pasteurisation
    Le refroidissement
    L'ensemencement
    Le brassage
    Le fouettage
    Le conditionnement
  • Creamy yoghurt
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of fresh dairy product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Enrichment
    Objective:

    Produce a firmer yoghurt texture

    Processes:

    The milk is enriched with powdered milk.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

     

    Processes:

    Through contact with hot plates, the milk is heated at 72°C for 15 seconds.

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Cool the product to an ideal temperature for inoculation

     

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Inoculation and fermentation
    Objective:

    Promote coagulation by adding lactic acid fermenting bacteria

    Processes:

    Specific lactic ferments are added.

    The product ferments for three hours at 42°C in an ageing vat. The fermenting bacteria multiply. The milk loses its liquid state and becomes a “gel”, producing yoghurt.

    Stirring
    Objective:

    Obtain a smooth texture

     

    Processes:
    • The product is stirred in an ageing vat.
    • Fruit and/or sugar may be added.
    Packaging in pots
    Objective:

    Package the product for sale

    Processes:
    • Yoghurt is packaged in pots sealed with a cover.
    • It is then refrigerated (4°C).
    Benefits:
    • The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    L'enrichissement
    La pasteurisation
    Le refroidissement
    L'ensemencement
    Le brassage
    La mise en pot
  • Petits suisses
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of fresh dairy product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

     

    Processes:

    Through contact with hot plates, the milk is heated at 72°C for 15 seconds.

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Cool the product to an ideal temperature for inoculation

     

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Curdling
    Objective:

    Coagulate the caseins (milk proteins) to transform liquid milk into a semi-solid state

    Processes:

    Lactic acid fermenting agents and rennet are added to the milk to obtain curds.

    Draining
    Objective:

    Drain off the whey to keep some or all of the curds.

    Processes:

    The curds are cut into pieces and drained.

    Packaging and refrigeration (4°C)
    Objective:

    Package the product for sale

     

    Processes:
    • Cream is added to the product.
    • The product is packaged in small individual pots and refrigerated.
    Benefits:
    • The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le refroidissement
    Le caillage
    L'égouttage
    Le conditionnement
  • Smooth fromage blanc
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of fresh dairy product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate the risks of microbes developing

     

    Processes:

    The product obtained is heated to 72°C for 15 seconds.

     

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Cool the product to an ideal temperature for inoculation

     

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Curdling
    Objective:

    Coagulate the caseins (milk proteins) to transform liquid milk into a semi-solid state

    Processes:

    Lactic acid fermenting agents and rennet are added to the milk to obtain curds.

    Draining
    Objective:

    Drain off the whey to keep some or all of the curds.

    Processes:

    The curds are cut into pieces and drained.

    Stirring
    Objective:

    Smooth the curds

    Processes:

    The curds are stirred to make them smooth and homogenous.

    Benefits:

    A creamy texture

    Packaging and refrigeration (4°C)
    Objective:

    Package the product for sale


     

    Processes:
    • Stirred fromage frais is packaged in individual portions or family-sized pots.
    • The product is refrigerated (4°C).
    Benefits:
    The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le refroidissement
    Le caillage
    L'égouttage
    Le fouettage
    Le conditionnement
  • Set fromage frais
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of fresh dairy product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate the risks of microbes developing

     

    Processes:

    The product obtained is heated to 72°C for 15 seconds.

     

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Cool the product to an ideal temperature for inoculation

     

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Curdling
    Objective:

    Coagulate the caseins (milk proteins) to transform liquid milk into a semi-solid state

    Processes:

    Lactic acid fermenting agents and rennet are added to the milk to obtain curds.

    Moulding and draining
    Objective:

    Separate the curds from the whey

    Processes:
    • The curds are moulded in a strainer. The whey continues to drain out.
    Benefits:
    • Preserves the texture of the curds, a characteristic feature of the product
    Packaging and refrigeration (4°C)
    Objective:

    Package the product for sale

    Processes:
    • The Faisselle is put in a pot.
    • The product is refrigerated
      (4°C)
    Benefits:
    The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le refroidissement
    Le caillage
    Le moulage
    Le conditionnement

Regulated definitions

Yoghurts and fermented milks

In 1925, the words “yaourt” and “yoghourt” entered into the French dictionary: The first word comes from Greek and the second from Turkish (yog’hurt). The two terms are recognized by French law.

They can only be used for milk fermented with the following characteristic bacteria (and no others): Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria must remain live and in large quantity (at least 10 million bacteria per g) throughout the product’s lifecycle.

Yoghurt enriched with other ingredients (sugar, fruit, honey, flavours, etc.) may use this label if these ingredients are authorized by legislation. They cannot exceed 30%. There are many yoghurt products on the market: “sweetened yoghurts”, “flavoured yoghurts”, “fruit yoghurts”, etc. Most yoghurts are made from cow’s milk but they can be made from the milk of other animals (sheep and goats).

“Fermented milk” is used for milks with inoculated with bacteria other than those used in yoghurt. The names of the bacteria used must be listed on the label.

In short, yoghurt is a fermented milk, but not all fermented milks are yoghurts!

Fresh dairy desserts

These products are not defined by regulation: their name is simply descriptive. However, manufacturers have defined a collection of rules in a professional code of conduct, which stipulates for example that a fresh dairy dessert must contain at least 50% dairy ingredients.

Fromages frais

 

Fromages frais are unripened cheeses that have undergone a mainly dairy fermentation process. Those that contain live flora when sold to consumers may be called “fromages blancs frais” or “fromages frais”.

Petit-Suisse is a fromage frais, made from cow’s milk with added cream. It must be cylindrical and weigh 30 g or 60 g. Its fat content in dry matter and the minimum dry matter are regulated.

Fresh cream

The different types of fresh cream are distinguished by their fat content and consistency (liquid or thick). The words “fresh cream” or “low-fat fresh cream” concern creams that have been pasteurized once only and packaged at the place of production within 24 hours.

 

 

 

 

 

 

Les crèmes

 

 

Several families of fresh dairy products

Yoghurts and fermented milks

The most popular type of fermented milk consumed in France is yoghurt. Made with specific, fresh and tasty dairy fermenting agents with a variety of textures and tastes, yoghurts delight foodies!

Set yoghurts

Creamy yoghurts

Drinking yoghurts

Fresh dairy desserts

These desserts contain at least 50% dairy ingredients (milk, cream, etc.) mixed with other ingredients (sugar, rice, semolina, flavouring, etc.). They enable milk to be consumed in 1001 different ways: creamy desserts, custard tarts, mousses, rice puddings, etc.

Creamy desserts

Rice pudding

Egg custard

Fromage frais

This is unripened cheese made from milk with lactic fermenting agents and rennet.

The fromages frais family includes country cheeses, smooth fromage blanc, Petit-Suisse and Faisselle.

 

Petits-Suisses

Fresh cream

Cream is only labelled “fresh” if is has only been pasteurized once and packaged on the production site within 24 hours.

 

Fresh cream

Nutritional benefits of fresh dairy products

The calorie content of fresh dairy products varies considerably depending on whether they are fat-reduced, sweetened, artificially sweetened or contain added cream or fruit.

Average ingredients of plain yoghurt

Yoghurts and fermented milks

  • Protein

    They contain protein (4-5 g per pot) of very high nutritional quality.

    Protein is required for childhood growth and for maintaining the adult body in good health.

  • Vitamins and calcium

    Vitamins B and A
    They also provide B-group vitamins (especially B2 and B12) and vitamin A when they are not fully skimmed.

    Calcium
    Above all, they are rich in calcium. One yoghurt contains 180-200 mg of calcium per pot.
    Yoghurt consumption by children is good for the teeth and bones. But yoghurt not only provides calcium: it also has many other benefits!

  • Carbohydrates

    The carbohydrate content of different products varies. Classic plain yoghurt contains around 6% while sweetened fruit yoghurt (with added sugar) contains around 15%.

  • Fat

    Their fat content is quite low, but depends on the type of milk used. It can vary between 0% (for fat-free yoghurt) to about 4% for whole-milk yoghurt. Classic yoghurt, made from semi-skimmed milk, contains around 1.5% fat.

Yoghurt: good for the bones and teeth

Fresh milk-based desserts

  • Proteins

    Because of their milk content, dairy desserts are a good source of protein.
    Some of them can also contain protein from other ingredients (e.g. eggs). 


    Creamy dessert: 4.6 g protein per 100 g
    Caramel-topped custard “flan”: 2.6 g protein per 100 g
    Rice pudding: 3.2 g protein per 100 g
    Egg custard: 4.5 g protein per 100 g

     

  • Vitamins and minerals

    Fresh dairy desserts are a good source of calcium, containing on average 100 mg per 100 g. They also contribute to our intake of phosphorous, vitamin B2 and vitamin 2.

  • Carbohydrates

    Dairy desserts contain simply carbohydrates through sucrose (sugar) as well as sometimes other ingredients in the recipe (caramel, chocolate, etc.). Rice and semolina bring complex carbohydrates: starch.

    Cream dessert: 19.1 g of sugar per 100g
    Caramel custard tart: 19.7 g of sugar per 100g
    Rice pudding: 13.7 g of sugar per 100g
    Egg custard: 18.6 g of sugar per 100g

  • Fat

    Dairy desserts do not necessarily contain high levels of fat. Most products contain 3-8% fat, although those made from cream can contain more.

    Creamy dessert: 3% fat
    Caramel custard tart: 2.2% fat
    Rice pudding: 3.2% fat
    Egg custard: 8.5% fat

Dairy desserts offer pleasure, freshness and nutritional benefits

Fromages frais

  • Protein

    Fromages blancs and Petits-Suisses are excellent sources of protein, containing on average 8 g protein per 100 g.

  • Vitamins and minerals

    Fromage frais is a good source of calcium, phosphorous and vitamin B9.

    100 g of plain fromage blanc with 3.3% fat covers 14% of the recommended daily intake of calcium and phosphorous for adults.

  • Carbohydrates

    The carbohydrate content depends on the type of product: plain products that contain only the sugar from milk have on average 3.6 g per 100g whereas products with fruit contain on average 14 g per 100 g.

  • Fat

    Fat gives fromage frais a creamy texture. There are three main categories of fromage blanc: 0%, 4% and 8% fat.

    Petits-Suisses contain less than 10% fat.

Fromage frais: an excellent source of protein!

Cream

  • Water and vitamins

    Cream is rich in water (62%) and provides vitamins (A and D in the case of whole cream).

  • Fat

    With 30% fat and about 300 kcal per 100 g, cream is the least fatty and calorific or all fats!

    Cream (which contains at least 30% fat and is sometimes called whole cream) is distinguished from low-fat cream (at least 12% fat).

Cream: the least fatty of all fats!