RELATED FACTSHEETSWho 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...
