Number 66, December 2014

Transcription

1 Number 66, December 2014 E-Milk without borders! E-MILK is also available in its original French version: the FAX-LAIT. We invite you to circulate this newsletter within your company, and even coast to coast! For a free subscription, stela@fsaa.ulaval.ca Finally, on behalf of STELA members, I thank you for your trust, and wish you a Happy Christmas as well as Health, Happiness and Peace for the coming year. Ismaïl Fliss Word from the director To start out, let me first invite you to mark the dates of June 1 st and 2 nd for the 2015 STELA Symposium that will take place at the hotel Le Concorde in Québec City. The organizing committee is already working hard to offer you an excellent program following the theme Challenges and Opportunities for the Dairy Sector. During the last STELA members meeting, two new research scientists were admitted into the STELA ranks. The expertise in dairy production of Dr. Rachel Gervais and that in health and nutrition of Dr. Patrick Couture are excellent additions to these areas of our research program. A more detailed presentation of the two new members follows. Our research team now includes 16 researchers from Université Laval and two from the FRDC of Agriculture and Agri-Food Canada in St-Hyacinthe. STELA houses reputed scientists with a multidisciplinary expertise and many years of experience in research, graduate students training and collaboration with industry. The STELA and the Centre d expertise fromagère du Québec (CEFQ) partnered to organize a two-day Rendezvous between artisans and scientists to talk about dairy research in a simple way. The idea was to bring academic people closer to artisans to demonstrate the utility of research for small scale cheese dairies. The exercise was a real success and we hope it announces a fruitful collaboration with the CEFQ. In another area, we call on all of you to find a new name for the E-Milk s French version, Fax-Lait. This name is quite outdated! E-Milk is a little better, but if you have an outstanding idea for the English name as well, your suggestions are very welcome! The rendez-vous between artisans and scientists, November 3-4, 2014 New members We are very pleased to welcome Dr. Rachel Gervais, associate professor in the Department of Animal Science, FSAA, Université Laval. She was hired inside the NSERC Novalait-PLC-FPLQ- MAPAQ-Valacta Industrial Research Chair on Nutritional Control of the Production of Milk Components in Dairy Cows in The chair holder is Yvan Chouinard who supervised Rachel s Ph.D. Rachel oriented her research on cows lipid metabolism and on the modulation of the milk components by feed. We also welcome Dr. Patrick Couture, research scientist in internal medicine at the CHUL. He is a researcher in nutrition at the INAF and most of his work concerns the effects of saturated fats on health. He works closely with Benoît Lamarche. His work is very actual considering the scientific controversy around saturated fats and health concerns. Do not miss the chance to meet with these new members at the 2015 STELA Symposium.

2 New Research Projects Several new research projects have begun recently. Here is brief overview: Metagenomics of premium washed rind cheeses. Steve Labrie; Genome Canada, High performance separation platform assisted by magnetic field and characterization of bioactive molecules. Laurent Bazinet; CFI Study of the impact of the cheese matrix on postprandial lipemia: a clinical trial. Benoît Lamarche, Patrick Couture; Dairy Farmers of Canada - Research in nutrition grant, Impact of Greek type yogurt (enriched in protein) manufacturing process on product microbial quality and safety and eco-efficient waste recovery, Gisèle LaPointe, Sylvie Gauthier, Denis Roy; FRQNT-MAPAQ-Novalait, Improvement of the eco-efficiency of milk manufacturing processes by optimal use of milk constituents: the case of Greek yogurt, Yves Pouliot, Steve Labrie; FRQNT- MAPAQ-Novalait, Study of the composition parameters that determine Greek yogurt properties, Sylvie Turgeon; NSERC Engage Grant, Researcher industry networking in the health foods and ingredients sector, Sylvie Turgeon; CRSNG Regional Initiatives Fund, Use of hydrostatic high pressures for the improvement of microfiltration eco-efficiency during milk processing for cheese manufacture, Alain Doyen, Laurent Bazinet, Jean Amiot; MAPAQ-Innov-Action, Effect of medium chain fatty acids on the lipid metabolism of dairy cows, Rachel Gervais, Yvan Chouinard, Édith Charbonneau; MAPAQ, Innov-Action, Buttermilk and WPC-based milks and fermented drinks, Jean-Christophe Vuillemard, Yves Pouliot, Claude Champagne; MAPAQ, Innov-Action, Support for the development of protein and fiber-enriched foods, Sylvie Turgeon; MAPAQ, Innov-Action, Development of genomic and epidemiologic approaches to reduce the risk of foodborne infections caused by Salmonella, Gisèle LaPointe, Julie Jean, Julie Robitaille; Multidisciplinary pilot project, INAF, Use of light scattering to monitor structuration of food systems, Sylvie Turgeon; CRSNG- Research Tools and Instruments Program, Improvement of forage grasses in a context of climate change, Édith Charbonneau, Rachel Gervais, Guy Allard, Doris Pellerin, Philippe Séguin; FRQNT-MAPAQ-Novalait, Evolution of nutritional value during forage growth season in northen regions, Rachel Gervais; FRQNT, Impact of cheese on HDL function, Benoît Lamarche, Patrick Couture, Angelo Tremblay, Emile Levy; Dairy Research Institute, Milk, reliable source of vitamin B12: can we help our cows do better? Doris Pellerin, Rachel Gervais; FRQNT, Eye on Transfer Cheese Enrichment with Vitamin D Although fluid milk is supplemented with vitamin D, part of the Canadian population does not meet vitamin D body needs and has insufficient blood level to maintain healthy bones. An alternative source of vitamin D, such as cheese, would be advisable for the population s health. However, the loss of vitamin D during cheese draining is a problem, as is the whey contamination by vitamin D, which complicates recovery. This research project aimed to replace in part or completely the cheese draining step by concentrating milk by ultrafiltration before cheese manufacture in order to reduce or eliminate vitamin D loss and whey contamination. Three types of cheeses enriched in vitamin D were manufactured during this project: Cottage cheese, Camembert-type cheese, and Cheddar cheese. Cottage cheese enrichment with vitamin D Vitamin D was added at a concentration of 145 IU/g to the cream that was incorporated to the drained curd grains. This resulted in a finished product with a concentration of 51 IU/g of vitamin D without any effect or modification on the microbiological, physicochemical and sensory qualities of the cheese. Enrichment of Cottage cheese at this PAGE 2 OF 5 NUMBER 66, December 2014

3 concentration is therefore technically feasible by simple addition of vitamin to cream. Moreover, the results show the stability of vitamin D all along the steps of Cottage cheese manufacture and during storage at 4 C during 3 weeks. Camembert-type cheese enrichment with vitamin D Skim milk was concentrated to a volume concentration factor of 7 with an ultrafiltration unit. Three types of Camembert were produced: 1X (control), 3.5X (reduced drainage) and 7X (without drainage). All cheese milks were supplemented with 150 IU/g of vitamin D before pasteurization. After their manufacture and a 12 day ripening period, cheeses were packed and stored at 4 C during 35 days. The cheese without drainage (7X) enabled to preserve all the added vitamin D. Reduced drainage (3.5X) resulted in an intermediate cheese with very little vitamin D loss in whey (0.2%). Despite fluctuation between rind and heart, possibly caused by the moisture gradient that takes place in the cheese, the average concentration of vitamin D stayed constant at 420 IU/g from the brining step (day 2) to packaging (day 14). Also, vitamin D did not affect physicochemical, microbiological and sensory qualities of cheese. However, concentrating milk by ultrafiltration contributed to change cheese physicchemical properties and texture. Compared to the control, the 3.5X and 7X had a very uniform centre but very different from each other. Proteolysis operated well in the 3.5X cheese but did not in the 7X. The 7X cheese centre was very firm compared to the 3.5X which was less elastic and creamy. The 7X cheese showed significantly higher buffering capacity, higher firmness and adherence, a slowed proteolysis and sensorial differences. The main sensory descriptor for the three cheeses rind was a fungal smell that was more intense in the control cheese 1X, followed by the 7X cheese and finally the 3.5X. The 3.5X cheese mass offered a light aromatic intensity, lower than that of the two others. In mouth, the flavour of all the cheeses was similar and moderate and the lactic character was common to the three. The control cheese was more acidic and bitter than for the other treatments. Cheddar-type cheese enrichment with vitamin D Cheddar cheese was manufactured with non-concentrated standardized milk (1X), concentrated milk at 1.4X and 1.8X. Cheeses were stored at 8 C during the 30 first days of ripening, then at 4 C for a total of 93 days. The use of protein enriched milk did not significantly affect the composition of cheeses except for an increase in the ash content and reduced humidity in proportion with the concentration of milk. The drained whey decreased linearly with the milk concentration factor. This way, 82% of the control volume of milk was drained into whey, as was 78 and 74% of the 1.4X and 1.8X milks. The concentration improved vitamin D retention in the 1.8X cheese (77 %), compared to the 1.4X (71 %) and the control (70 %) by lower drainage of whey. Also, vitamin D was not degraded during cheese ripening. Its content in all three cheeses after 92 days ripening was statistically the same as the content observed after cheese pressing. Conclusion The results conclude that vitamin D does not affect physicochemical and sensory properties of cheeses, nor does it influence the acid lactic bacteria activity and ripening yeasts and moulds. It disperses uniformly in milk and resists in all the cheese manufacturing steps. It is possible to produce a Cottage cheese enriched with vitamin D without changing the manufacture process, without vitamin loss and whey contamination. These findings can translate into a rapid transfer of concept to commercial and industrial scales. In the case of Camembert-type cheese, the results show the possibility to enrich with vitamin D with a very low or even without contamination of whey, but unlike Cottage cheese, manufacturing process must be changed and adapted with respect to industrial constraints. As for Cheddar-type cheese, milk concentration does not contribute to gain much vitamin D retention and to reduce whey contamination. Research team Benoit Crevier and Jonathan Boivin-Piché, MSc candidates Daniel St-Gelais, Annie Caron and Gaetan Bélanger (FRDC-AAFC), Jean-Christophe Vuillemard, Université Laval Financial support Dairy Farmers of Canada Graduated Students Eight students have completed their graduate degrees in the past months: Benoît Fernandez, PhD (Ismaïl Fliss, Julie Jean) Biological activity and impact of bacteriocinogen lactic acid bacteria on gut microbiota. Leila Arfaoui, PhD (Sylvie Turgeon, Daniel St-Gelais) Comprehension of the effect of exopolysaccharides PAGE 3 OF 5 NUMBER 66, December 2014

4 intrinsic properties produced in situ on the microstructure and rheological properties of firm yogurt. Xuan Thang Le, PhD (Sylvie Turgeon) Gelation mechanism of β-lactoglobulin/xanthan gum and properties of gel. Marie-Hélène Lessard, PhD (Steve Labrie, Daniel St- Gelais) Monitoring growth and specific activity of fungi during the ripening of Camembert. Sabrine Naimi, MSc (Ismaïl Fliss, André Marette and Julie Jean) Isolation, characterization and in vitro study of the anti-inflammatory effect of different strains of lactic acid bacteria. Marie-Christine Fauteux, MSc (Yvan Chouinard, Rachel Gervais) Evaluation of the effect of dehydrated alfalfa carotenoid on the transfer in milk secretion and the oxidative stability of milk fat. Jonathan Boivin-Piché, MSc (Jean-Christophe Vuillemard, Daniel. St-Gelais) Manufacturing of Cheddartype cheese from protein concentrated milk with added vitamin D. Kat Pouliot-Mathieu, MSc (J.C. Vuillemard, Simone Lemieux) Anti-hypertensive effect of a cheese containing a bioactive component: gamma-amino butyric acid (GABA). New Students Young students recently started graduate or post-doctoral training with STELA researchers: MSc: Rihab Farhat (Sylvie Turgeon) Germaine Forkwa (Jean-Christophe Vuillemard) Valérie Guénard Lampron (Sylvie Turgeon) Léa Guinot (Sylvie Turgeon) Blaise Kuate Kamga (Sylvie Turgeon) Noémie Lussier (Sylvie Turgeon) PhD: Scott Benoît (Yves Pouliot) Laura Chevalier (Sylvie Turgeon) Alexandre Jules Dennang Ouamba (Denis Roy, Gisèle LaPointe and Yvan Chouinard) Jose Luis Martinez-Gonzalez (Denis Roy) Sabrine Naimi (Ismaïl. Fliss and Sylvie Rebuffat) Postdoctoral students: Benoît Fernandez (Ismaïl Fliss) Xuan Thang Le (Sylvie Turgeon) Thibaut Varin (Denis Roy) News The STELA and INAF lost a very important collaborator. The death of Ms. Danielle Rivard, director of Novalait, most affects dairy scientists since Danielle strongly believed in dairy research and training. Novalait is a long-standing partner of our work and a pillar for pre-competitive research in the Quebec dairy sector. We want to honour Ms. Rivard and offer our most sincere condolences to her family, colleagues and friends. Blaise Kuate Kamga, MSc candidate, supervised by Sylvie Turgeon, was awarded a Université Laval scholarship for leadership in the social/humanitarian category. He raised public attention on the problem of counterfeit drugs with high risk of toxicity in Cameroun. His actions stopped the drugs entry in the country and prevented problems linked to their use by the very poor people. Blaise also received a scholarship from the Guelph Food Technology Centre to reward his academic results. Four students were awarded MSc scholarships from the Canadian Dairy Commission Scholarship program in collaboration with Novalait: Julien Chamberland, Stéphanie Méthot-Hains, Daniel Tremblay-Marchand, supervised by Yves Pouliot, and Andréanne Lamarche, supervised by Steve Labrie. Julien and Andréanne also received scholarships from Saputo and Andréanne received a third reward from the Coop Fédérée. Saputo also rewarded the students Alexandre Jules Kennang Ouamba, MSc (Denis Roy), Audrey Gilbert, PhD (Sylvie Turgeon) and Marie-Eve Labonté, PhD (Benoît Lamarche) for their academic results. Mérilie Gagnon, PhD (Denis Roy), Christine Vallières, MSc (Sylvie Turgeon) and Maxime Leduc, PhD (Rachel Gervais) received scholarships from the Quebec FRQNT Research Fund. Maxime was also awarded a scholarship from the Germain-Brisson Research and Training Fund. PAGE 4 OF 5 NUMBER 66, December 2014

5 A very popular special publication of the International Dairy Federation (IDF) on the Importance of salt in the manufacture and ripening of Cheese, written by Steve Labrie and Paul Paquin from STELA, will be translated in French. The new version will be available shortly IDF World Dairy Summit September 20-24, 2015 Vilnius, Lithuania IDF World Dairy Summit Students from the Campus Cheese Factory held a stand during the Volleyball match at Université Laval on November 21 to sell their cheese. It gave great visibility to this Faculty initiative that aims to disseminate cheese making knowledge to students in Food Science and to continually improve production techniques. Other than the Université Laval Rouge & Or sports club activities, the Campus Cheese Factory will be more visible in the future, such as at the Christmas Responsible Market on campus and in the Paul- Comtois pavilion. Events to come STELA Symposium June 1 st and 2 nd 2015 Le Concorde Hotel Quebec FIL-IDF-Canada Annual Meeting June 3-5, 2015 Le Concorde Hotel Quebec 12th International Congress on Engineering and Food June juin, 2015 Quebec City Convention Centre, Quebec PAGE 5 OF 5 NUMBER 66, December 2014