Occurence and impact of microbial biofilms on milk quality from farm to cheese vats

Bacteriocins to the rescue of silage

Highlights

• 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 quality

Highlights

• Bacteria and biofilms are an inherent risk in cheesemaking that must be managed on a continuous basis. Biofilms, protective cu...

Safe Use of Composted Manure as Bedding

Highlights

• There is growing interest in using recycled manure as bedding (RMB) for dairy cattle.
• It is therefore imperative to a...

Clean Label, Natural Alternatives of Bacteriocins

Highlights

• Market trends limit resorting to traditional microbiological barriers (e.g., chemical addi- tives) to ensure food quality and ...

Dairy Products Fortified with Probiotics

Summary

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

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 ...

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...

Synthesis of B Vitamins in Cows

Highlights

• The Vitamin B needs of dairy cattle are not always met through the synthesis of vitamins by bacteria in the rumen.
• In...

Paratuberculosis

Summary

Paratuberculosis is an insidious, contagious enteric disease caused by the intracellular bacterium Mycobacterium avium ssp. paratubercu...

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...

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...

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...

Dairy Alliance

Highlights

• Dairy processors and retailers are interested in improving finished product quality such as cheese color and texture.
• ...

Is More Digestible Alfalfa Profitable?

Highlights

• The general objective of the project is to evaluate the benefits of using more digestible alfalfa for Quebec dairy farms.
...

Short Dry Period

Summary

This project was developed in order to verify whether the current recommendation of drying cows for 60 days is still suitable for today...

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. ...

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...

Identifying bioprotective cultures that extend the shelf life of dairy products

Highlights

• The shelf life of dairy products such as pasteurized milk, yogurt and grated cheese is limited because undesirable microorgani...

CLAs as Prebiotic Agents

Summary

Milk 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 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...

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 ...

Ecology of Dairy Bacteriophages

Summary

The increase in cheese production and the repeated use of the same lactic ferments increases the risk of fermentation failure due to th...

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 ...

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...

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...

Diagnosis, Prevention and Alternative Treatment of Mastitis

Summary

This national organization’s mission is to combat one of the most costly diseases of dairy herds. To do this, it crossed provincial b...

Milking Management to Prevent ketosis in Cows in Transition

Highlights

• At the start of lactation, there is an imbalance between inputs and nutrient needs in dairy cows. This has a major negative im...