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.).