Schéma fabrication produits laitiers
Everything you need to know about milk and dairy products, the different steps involved in processing them, their diversity and health benefits. Also, practical information such as how to read food labels, make homemade dairy products,…Dairy Products website
All about how CNIEL serves the French dairy industry. The organization addresses a wide range of issues, from the dairy economy, international business and promotion, to technology and scientific research. Its work is aimed at helping dairy producers and processors to anticipate market developments and build a strong future.Cniel Infos website
Milk has the unique ability to be transformed into a variety of dairy products: yoghurts, cheeses, cream, and so on. These products are at the heart of our diets, appreciated for their taste and nutritional features (calcium, phosphorus, magnesium, protein, vitamins, and more).
The French National Nutrition and Health Programme (PNNS)
“Three dairy products a day” are recommended by PNNS, a health programme introduced by the French authorities in 2001. The aim is to improve French health by providing dietary recommendations that combine healthy benefits with eating pleasure.
Nutritional benefits: the same benefits whatever the dairy product
All dairy products have the same origins and therefore the same basic ingredients.
Nevertheless, the manufacturing process influences the product’s final composition, so cheese contains more calcium than milk at equal quantities.
However, the actual quantities consumed should be taken into account: people easily drink a 100 ml glass of milk but rarely eat 100 g of cheese! When portion sizes are considered, the nutritional benefits are roughly equivalent.