Modelling and Simulation Applied to the Cheese Tradition

The aim of our work is to develop an original approach to modeling using Corsican cheese production as a study support. This study will make use of modeling and simulations. Our focus centers around the modeling of a food industry production system with the aim of ensuring the sensory quality of the finished product through the aid of appropriate mathematical concepts and software tools.This system involves the process of soft cheese production with raw milk. Modeling of the comprehensive process of this type of cheese must allow for the numerous constraints to be taken into account that ensure the organoleptic quality of the finished product. We have focussed particularly on the integration of such constraints as production time which in the case of soft cheese making cannot be quantified as a fixed value. In fact, the major difficulty involved in this study lies in this very fact - that the data to be considered are not fixed givens as is the case with the study of pasteurized cheese production, in which the various steps and the work time involved are controlled by the operator. This study aims to contribute to the development of a work tool which will facilitate decision making in the overseeing of raw milk cheese production and thereby help to preserve and transmit a cultural heritage while at the same time making use of the technological tools available to us today such as information technology and robotics.