Bioprotective cultures to increase the conservation of dairy products
Nom de la fiche: Identifying bioprotective cultures that extend the shelflife of dairy products
Principal researcher: Marie Filteau, ULaval
Collaborator: Ismail Fliss, ULaval
Bioprotective cultures to increase the conservation of dairy productsNom de la fiche: Identifying bioprotective cultures that extend the shelflife of dairy productsPrincipal researcher: Marie Filteau, ULaval Collaborator: Ismail Fliss, ULaval |
Ismaïl FlissMarie Filteau |
Identifying bioprotective cultures that extend the shelf life of dairy productsHighlights
Clean Label, Natural Alternatives of BacteriocinsHighlights
Antibacterials and Natural AntifungalsSummaryThe development of new natural antimicrobials that may reduce the incidence of pathogens in food and prolong its shelf life remains an ... How do milk’s natural microbiota and composition contribute to cheese quality?Highlights
Bacteria, Yeasts and Microflora from Quebec CheesesHighlights
Impact of Inoculants and Quality of Silage on MilkHighlights
Impact of Composition and Quality of Milk in Artisanal ProductionHighlightsIn Quebec, locally produced products are becoming increasingly important to consumers. This project is one of the rare undertakings ... Bacteriocins to the rescue of silageHighlights• Sporulated thermoduric bacteria in silage is one of the major problems the dairy industry faces. These bacteria can be found in ... Microbial biofilms and milk qualityHighlights
CLAs as Prebiotic AgentsSummaryMilk is a complete food that provides a good source of calcium and protein, but the milk fat (MF) it contains is often viewed negativel... Properties of Québec’s Local MilkSummaryThere is a marked enthusiasm for fine cheeses in Quebec—the province sees the highest average weekly spending for them in all of Cana... |