The dairy sector and the determinants of the activity
The dairy sector is divided into two categories: finished products (milk, cheese, cream, butter, yoghurt and dairy desserts) and intermediate products (milk and whey powders, casein, etc.). Dairy products are among the basic foods of the French thanks to their nutritional properties which contribute in particular to infant growth and bone strengthening. However, the market for plant-based alternatives is developing in order to meet consumers’ expectations for healthier and more sustainable food choices.
The challenges of the industry and the matrices
General Blue Paper data
According to RASFF data monitored and analyzed by Mérieux NutriSciences: Safety HUD, Listeria mono. is the leading cause of dairy product recalls in Europe and accounts for approximately 33% of recalls in 2020.
Risk by matrix
In order to support the industry in its development, Mérieux NutriSciences offers a complete range of analyses specific to each type of matrix.
The main challenges for the milk matrix and its derivatives include
- Microbiological risks (Listeria, E.Coli stec, enterobacteria, Salmonella, Staphylococci etc.);
- Chemical risks (heavy metals, mycotoxins, dioxins and PCBs, pesticides, additives, chlorates and perchlorates, lactic acid, urea etc.);
- Foreign bodies (microplastics).
- The main issues of the cheese matrix concern in particular:
- Microbiological risks for raw milk cheeses (Listeria, E.coli stec, Salmonella, Staphylococcus);
- Chemical risks (heavy metals, mycotoxins, dioxins and PCBs, pesticides etc.).
The main issues of the fat & ultra-fresh products matrix:
- Microbiological risks for ultra-fresh products (lactic ferments, contaminating flora) and fats (Listeria, Salmonella, Staphylococci, E.Coli, Enterobacteria);
- Chemical risks (heavy metals, dioxins and PCBs, cyclic fatty acid esters, pesticides, additives etc.);
- Molecular biology risks (allergens, milk typology).
Manufacturing process
The scheme
Dairy products are processed by different methods: skimming, fermentation, coagulation, ultrafiltration etc. The safety of these products must be integrated throughout the various production processes.
