Educational leadership chair in cheese technology

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 ...

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 ...

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...

Indicators and Monitoring of the Ripening of Cheddars

Highlights

• One of the challenges in the milk processing industry is producing high quality cheeses on a consistent basis.
• Many f...

Dairy Products Fortified with Probiotics

Summary

Developing products to maintain the viability and activity of probiotic bacteria is a genuine technological challenge for manufacturers...

Dairy Products Fortified with Polyphenols and Probiotics

Summary

Dairy products are known for their high nutrient density and considered to be privileged vehicles for transporting bioactive molecules....

Impact of Inoculants and Quality of Silage on Milk

Highlights

• Milk is a major staple for human consumption.
• Raw milk also presents an environment that can be contaminated by therm...

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...

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. ...

Fatty acid supplements for cows and impact on milk

Highlights

• Dietary supplements containing saturated fatty acids have been marketed in particular to support the high milk needs of cows.Learn more

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...

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...

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...

What about water?

Highlights

– Water is an essential nutrient for dairy cattle growth, lactation, and reproduction.
– When poor-quality water i...

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 ...