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Production processes

1. Milking

  • 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.

2. Refrigerated storage

  • 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.

3. Quality analysis

  • 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

4. Collection

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

Benefits :

  • The cold chain is maintained

5. Quality analysis

  • 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

6. Unloading and storage at the dairy

  • 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.

7. Quality Analysis

  • 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

8. Skiming and dosage of cream

  • 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 cream desired (standardization to the right level).

Benefits :

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

9. Packaging and refrigeration

  • Cream is poured into pots and sealed with lids
  • It is then refrigerated

Benefits :

  • The cold chain is maintained.

Fabrication crème

Cream manufacturing process

There are PDO creams

There are two. One for the region of Isigny (Manche 1986), another in Bresse (Burgundy) from 2012. These crèmes fraîches are thick, pasteurised and characterised by their delicacy. According to the strict production criteria, Isigny cream contains 35 to 40% butterfat. Bresse cream has at least 36%.