Agathe Lauzin

Ph. D. candidate, Université Laval LinkedIn

Control of the use of milk concentrates in cheesemaking industries.

Ultrafiltration is a process widely used in dairy processing, especially for cheese milk concentration. Although this allows to increase the yield, a by-product requiring several treatment steps to be revalorized is generated. In an ecoefficient approach, reverse osmosis or nanofiltration processes are envisaged to generate by-products that are very low pollutant load at the plant  and reusable because of their almost exclusively water content. However, the cheese properties of milk concentrated by these two techniques are not well known. The research project aims to characterize and understand the cheese properties of milk concentrates derived from reverse osmosis and nanofiltration.