Understanding the contribution of milk composition and microflora during ripening of cheeses

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...

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...

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...

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....

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...

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...

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...

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...

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 ...

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...

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...

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. ...

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...

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 ...

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...

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 ...

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...

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 ...

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...

Dairy Alliance

Highlights

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

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...

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...

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...

Exopolysaccharides and Texture of Yogurts

Summary

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

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...

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 ...

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...

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...