Milk and dairy products (yogurts, dairy desserts, fresh cheeses, cured cheeses, etc.).
Pierre Guerin’s know-how in the field of dairy products extends from the reception/storage of raw milk to the feeding of packaging machines, and in particular to:
- Milk (raw, pasteurized, sterilized, UHT)
- Cream and butter
- Yoghurt (steamed, brewed, drinkable, thermalized)
- Desserts (flans, jellies, dessert creams, rice pudding, semolina, etc.)
- Fresh cheeses (natural, sweet, flavoured, fruit)
- All dairy products matured or not
- Mature and processed cheeses
- All products with similar technology (jelly, soy milk products, etc.).