What if the properties of a tasty cheese, which keeps longer than milk, were influenced long before it was made? Recent research suggests that cheese quality could be influenced right at the source: the diet of dairy cows.
In an audio clip produced as part of an ACFAS science communication contest, Maude Blouin explores how the types and amounts of fat consumed by cows influence milk composition. She explains how these variations can have a direct impact on the manufacturing process, texture, and taste of the cheese. This clip earned her the top prize in the competition.
Maude Blouin holds an associate degree in food processing (TPQA) from Cégep de Joliette, as well as a bachelor’s and master’s degree in food science and technology from Université Laval. She has been working at Novalait as a knowledge transfer officer since late 2024. Under the supervision of Julien Chamberland and co-supervision of Rachel Gervais, her master’s thesis focused on the influence of fat supplementation in the diets of dairy cows on the cheese-making process and the composition of processed products. She is also involved in science communication, notably through her participation in the Scienturion podcast, where she explains her research and her graduate studies journey in layman’s terms.
