AROMATIC

AROMATIC project: NATURAL BIOACTIVE MOLECULES FOR SAFE AND SUSTAINABLE DAIRY PRODUCTS


Permanent BioDyMIA staff involved

Dr. Emilie Dumas (Project Coordinator)

Dr. Isabelle Adt
Dr. Coralie Dupas-Farrugia

Non-Permanent BioDyMIA staff involved

Benjamin Métoyer (post-doctoral contract)

Funding

    ARIMNET 2 France-Tunisia-Egypt, 2018-2020


Partners

  • Institute of Arid Regions  (Tunisia),Laboratory of Livestock and Wildlife. (Dr. Halima El Hatmi)
  • Zagazig University (Egypte), Department of Agricultural Microbiology (Dr. Samir A. Mahgoub)

Summary

Dairy products play a vital role in providing essential nutrients such as proteins, vitamins and minerals. However, the poor sanitary quality of raw milk intended for direct consumption in certain Mediterranean countries, combined with adverse weather conditions, leads to waste discharges when the overproduction of milk is associated with a lack of processing industries and / or poor refrigeration conditions.

The AROMATIC project (ARIMNET 2 France-Tunisia-Egypt) aims to develop simple and effective methods using natural preservatives, drawing on traditional methods of cheese production and the potential of plants, to better protect raw milk against contamination. microbial, before direct consumption or cheese making. The project is expected to provide simple methods that can be applied by small producers to improve the safety and quality of raw milk and derived products, even in the absence of industrial milk facilities.