personalities

Steve Labrie

Ph.DSTA, FSAA, Université Laval

Steve Labrie obtained his PhD in microbiology at Université Laval. He has been a professor in the Department of Food Sciences and Nutrition since 2006 and is an active member of STELA and INAF. His research mainly focuses on the microbiology of specialty cheeses. He has worked with cheesemaking companies of all sizes on a range of research projects for many years. His team uses modern molecular biology and genomics technology to gain a better understanding of the dynamics of microorganism populations and to shed light on their activity during the ageing process. His team conducts chemical and microbiological analyses of milk and artisanal cheeses from Quebec to determine their specific characteristics. He is also interested in the characterization and control of fungal and bacterial microflora alteration in dairy products.
RELATED FACTSHEETS

Who are the undesirables of atypical or non-compliant dairy products?

Highlights

• Raw milk is considered an excellent growth medium for microorganisms (MO). Despite the very strict hygiene conditions imposed in...

Educational leadership chair in cheese technology

Highlights

  • The cheese industry is facing a growing shortage of skilled labour at both the artisanal and industrial scales.
  • Creat...

How do milk’s natural microbiota and composition contribute to cheese quality?

Highlights

  • Cheese quality depends on multiple factors, including herd management on the farm, control of the cheese-making technology use...

Increasing eco-efficiency by concentrating dairy fluids

Highlights

  • Milk contains more than 88% water. Milk composition does not change significantly when used to produce drinking milk (other th...

Bacteria, Yeasts and Microflora from Quebec Cheeses

Highlights

  • Milk quality has a large influence on the production and ripening of fine cheeses. The recent introduction of genomic techniqu...

Genomics Applied to Cheeses

Summary

Producing cheeses such as Cheddar, Camembert, mozzarella and Swiss of consistent quality on an industrial scale is a central concern fo...

Properties of Québec’s Local Milk

Summary

There is a marked enthusiasm for fine cheeses in Quebec—the province sees the highest average weekly spending for them in all of Cana...

Impact of Composition and Quality of Milk in Artisanal Production

Highlights

In Quebec, locally produced products are becoming increasingly important to consumers. This project is one of the rare undertakings ...

Eco-Efficiency of Milk Membrane Filtration Processes

Highlights

  • Membrane separation technologies have been identified as a research model due to their widespread use in the processing chain ...

Bacteriophages Against S. aureus

Summary

MAPAQ has determined that Staphylococcus aureus is the main cause of raw milk cheese lots being rejected in recent years. Bacteriophage...
RELATED PROJECTS

Improving dairy processing eco-efficiency using an integrated approach to dairy fluid concentration

Principal researcher: Yves Pouliot, ULaval

Collaborators: Alain Doyen, Steve Labrie, ULaval; Michel Britten, AAFC; Manuela Margni, Polytechnique ...