Technical resources

• 3 exclusive technological platformsinked to tools from INRA and ENIL to run cheese making and dairy experiments, from a laboratory scale to a semi-industrial scale (separation techniques: centrifugation, microfiltration, ultrafiltration, reverse osmosis…// heat treatment: Plate pasteurizer, tube-in-tube sterilizer…// cheese and dairy science: Homogenisation, overrun, vats and equipment for the main cheese technologies, cheese ripening cellars...),
• 5 microbiology, physico-chemistry and rheology laboratories,known under the trade name Larf (gas and liquid phase chromatography, electrophoresis, Kjeldahl analyser, infrared analyser, enzymatic analyser, filometer...),
• sensory analysis laboratories known under the trade name Les Maisons du Goût (51 computerized booths, panels of several thousands of consumers, qualified operational groups for descriptive profiles of numerous products),
• 1 centre for expertise and control of dairy analyses known under the trade name Cecalait (sample production platform).

Our partners

Actilait is at the heart of a network of privileged partners