Skimming and maturing milk

Skimming involves centrifuging milk into two separate parts - skimmed milk and cream.

The cream is then matured. This is the stage where the fatty globules will firm up and the ferments will develop the flavours. This process of acidification creates the texture of the cream.

This stage must be carried out in a maturation vat in which the temperature and stirring speed are controlled.

Photo source : CNIEL