23 Jan 2016
In the 1970s, France became an exporter of food products and began to face surpluses in some sectors. New objectives were therefore required in terms of product quality and added value. From this period onwards, INRA’s research also dealt with processing agricultural “raw materials.” Microbiology and engineering sciences developed. The number of partnerships with industry, especially SMEs and SMIs, grew rapidly, and INRA helped create regional agri-food centres. France became the world’s largest exporter of agri-food products – agriculture was presented as “green fuel.” The 1973 energy crisis led INRA to focus on subjects related to the environment and local development – a “more economical and autonomous agriculture", in the words of INRA’s president Jacques Poly (1978).
30 May 2006
INRA developed ultrafiltration to filter milk through a very fine membrane which partially removes small molecules. Cheeses made using this process contain soluble proteins and, with them, certain mineral salts which are usually eliminated from the whey when milk is curdled using rennet or a similar enzyme. Patented in 1969 after 14 years of research and fine tuning, the process is now widely used in the cheese industry to make Pavé d’Affinois and other cheeses such as Australian cheddar.