Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Autor: Sabine Alalam, Julien Chamberland, Alexia Gravel, Véronique Perreault, Michel Britten, Yves Pouliot, Steve Labrie, Alain Doyen

Publikováno v: Dairy, Vol 3, Iss 2, Pp 248-261 (2022)

Treatment of dairy white wastewater (WW) by reverse osmosis (RO) is usually performed to generate process water and to reclaim dairy components for their valorization. For this study, a mixture of pasteurized milk and WW from a dairy plant was concen

Externí odkaz: https://doaj.org/article/fdad0d2d46b5497a85f0f6d0662f4b9f

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Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly

Autor: Chantal Septier, E. Hazart, Gilles Feron, Lucie Lorieau, L. Le Roux, Evelyne Vigneau, Didier Dupont, Hélène Labouré, M Hanafi, Juliane Floury, Aurélie Laguerre, A. Ligneul

Publikováno v: Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (16), pp.7379-7389. ⟨10.1039/d1fo00767j⟩

International audience; The aim of this study was to investigate the impact of oral impairment on chewing behaviour, food bolus properties and food comfortability during elderly consumption of model cheeses. Seventy-two elderly persons (aged 66 to 88

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f1b91856d589bc4498ad12dc40a5da0
https://pubmed.ncbi.nlm.nih.gov/34184693

Modelling inward diffusion of salt in model cheese matrix using time-lapse confocal laser scanning microscopy

Autor: Sharman, P., Sheehan, Jeremiah J., Floury, Juliane

Publikováno v: JOURNAL OF DAIRY SCIENCE 301
American Dairy Science Association (ADSA) (Virtual meeting)
American Dairy Science Association (ADSA) (Virtual meeting), American Dairy Science Asoociation, Jun 2020, virtual meeting for ADSA 2020, France. pp.116-116

International audience; Salt dissolved in the aqueous phase of cheese, diffuses slowly through the dense protein network and influences structure, texture and flavor development. Although, cheeses may have similar gross composition, a hypothesis exis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fe690fa8412cc26cdcfd00793b192934
https://hal.inrae.fr/hal-03131422

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