Optimisation of the composition of milk and the nutritional and sensory quality of dairy products through the breeding practices of dairy cows and added ferments (BestDairy)

Background and challenges

Knowledge exists on the link between herd feeding and consumer health effects of omega-3 fatty acids in dairy products but very few studies have been carried out on other constituents and no multiple approach has been reported.

Goals

Following a "farm to fork" approach, the project aims to provide an original proof of concept of the multi-criteria divergence in the quality of raw milk and the environmental impact of their production conditions during the rearing phase, of the different dairy products that are produced (ripened cheeses or fermented milk) and of the respective positive or negative consequences on the sensory perception and health of the consumer, by combining an innovative approach to optimising the health of the fermented products by enrichment with probiotics.

INRAE units involved

• Unité mixte de recherche sur les Herbivores
• Cardiovasculaire, Métabolisme, Diabétologie et Nutrition
• Génétique Animale et Biologie Intégrative
• Science et Technologie du Lait et de l'Oeuf
• Biopolymères Interactions Assemblages
• Unité Mixte de Recherche sur le Fromage
• Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage
• Food and Bioproduct Engineering Research Unit
• Microbiologie, Environnement Digestif et Santé
• Unité Mixte de Recherche sur l'Ecosystème Prairial
• Herbipole