An eco-efficient approach to valorizing buttermilk

How to valorize the non-fat solids of milk?

Highlights

• This project addresses the problem of using surplus solids-not-fat (SNF) and valorizing the co-products resulting from their pro...

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...

Valorizing buttermilk

Highlights

• Buttermilk is a co-product of butter production obtained by churning cream, a process that breaks down the milk fat globule me...

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...

Reducing the Environmental Footprint of Greek Yogurts

Highlights

• Concentrated “Greek-type” yogurt has seen an exponential increase in consumption but has consequently generated acidic whe...

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 ...

Enhancing the Protein of Buttermilk

Summary

Approximately 10 kg of buttermilk powder are generated from the production of 100 kg of butter. Currently, buttermilk is used mainly in...

Valorization of the Buttermilk Protein

Summary

This project is part of a series of studies to increase the value of buttermilk solids. It is known that incorporating buttermilk into ...

Profile of Milk Proteins

Summary

The objective was to study the variability of milk constituents based on management and dietary factors on the farm. An analysis of mor...

Quality of Greek Yogurts and Optimization of Co-products

Highlights

• Greek yogurt has won the favour of consumers and now makes up the largest segment of the yogurt market.
• The dairy ind...

Valorization of Whey Permeate by Green Biotechnology

Highlights

• This project focuses on the transformation of lactose contained in whey and permeate into diols (2, 3-butanediol (BD) or aceto...

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...

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...

Exopolysaccharides and Texture of Yogurts

Summary

In Canada, several yogourts are produced containing commercial polysaccharides (PSs) as stabilizers. Bacteria that produce exopolysacch...

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...

Stability and Rheological Properties of Stirred Yogurts

Highlights

• The province of Quebec produces more yogurt (80%) than anywhere else in Canada.
• A number of factors determine yogurt ...

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 ...

Nutritional Properties of Dairy Products

Summary

Food is a source of nutrients that are essential to human health. Currently, health foods or functional foods are developed by adding b...

Milk Quality: Impact of Mild or Intense Mechanical Treatments

Highlights

This project aims to study the impact of mechanical treatments on the technological quality of milk intended for cheese production. ...