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

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 ...

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...

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 ...

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...

Antibacterials and Natural Antifungals

Summary

The 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

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

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....

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. ...

Fortified Dairy Products

Highlights

This project is part of an initiative to identify the nutritional synergies and protective effects of dairy products on nutrients in...

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...

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...

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 ...

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...