Dairy production likely plays a major role in Global Health approach. Indeed, links have been
documented between farming systems with different levels of intensification, having different
environmental impacts and (i) on the one hand, the levels in dairy products of biochemical and biological
constituents with potential health effects for consumers, as well as (ii) on the other hand, the composition
of ruminant microbiomes, and those of raw milks and cheeses. Yet, a better understanding of the
interactions between farming systems, microbial and biochemical dairy components, and their effects in
the host, could provide a lever to potentialize fermented dairy products benefits for the consumer, either
healthy or with chronic disease. To this end, the DAIRYBIOME project aims to evaluate sustainable
dairy production systems as levers for global health via specific microbiomes. We aim to
demonstrate the consequences of consuming sustainable fermented dairy products (raw milk cheese or
fermented milk enriched with probiotics), on the gut microbiome, under healthy or chronic altered
metabolic and/or intestinal conditions. Our objectives are: (i) to better understand the sustainability of
local dairy production systems, using multi-criteria approaches combining economic, biotechnical and
health indicators, and (ii) to elucidate mechanisms, especially linked to the microbiomes, using
complementary approaches combining preclinical studies with different models (murine model with
humanized microbiota, C. elegans, organoids), and mechanistic clinical approaches in humans.
DAIRYBIOME project will lead to major advances in our understanding of the determinants of the human
microbial exposome, associated with food systems, and their mechanisms of action. It will provide
knowledge for public policy thinking on fermented dairy products, notably the benefit/risk balance of raw
milk cheese consumption, and for developing high quality fermented dairy products for Global Health.