Beyond great tasting dairy products
and their health benefits for humans,
they are a big part of our daily lives.
How has man perfected his techniques
to improve dairy processing
to a very high level of know-how?
We invite you to find out…
to the rhythm of milk ...
My name is Sébastien
My name is Marine,
My name is Jacques,
My name is Norbert,
My name is Frédéric,
and we transform milk.
French daily know-how
is recognized all over the world.
What makes France famous
is the diversity of its farming regions
and the diversity of production within each region.
The milk we produce is an exceptional milk.
On the dairy farms,
the breeders’ know-how
and the care they bring to their cows
results in quality milk,
the essential raw material required to make dairy products.
In France,
750 dairies and cheese factories
are spread across the country,
close to farms.
They contribute to the economic strength of the countryside.
More than 60,000 men and women process milk
into a wide range of dairy products.
Man is always involved,
I would say in symbiosis with the machine,
to make quality products.
In addition,
it makes our tasks easier
and helps with employees’ well being.
The machine’s job is to produce, it’s its role,
and man is there to think
and to make necessary modifications, if needed.
Milk is transported in an isothermal tanker truck,
directly from the farm to the dairy.
As soon as it arrives
and before even being able to enter the dairy's doors,
it is checked to ensure that it meets
applicable hygiene and quality standards.
Today safety is the right process;
we must manage, as our ancestors managed,
a healthy but living environment.
We still follow the same operating principles,
but we control our production much better.
Many tests are performed
during the processing steps.
The people working on the lines
are aware that they’re working with something living,
something that evolves.
Precise steps, completed in a particular rhythm,
compose the dairy products’ manufacturing process
to the delight of consumers.