About
77
Publications
10,640
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
3,019
Citations
Introduction
Publications
Publications (77)
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the compositi...
A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using an integrated analysis of multiomic data, the present study aimed at investigating potential correlations betwe...
The extent of the transfer of raw milk biodiversity into the finished cheese is currently underestimated. Farm management practices, hygiene of milking and storage all influence the vat milk microbiota. Although applied technology and starter cultures primarily impact upon the product quality of fresh cheese, raw milk microorganisms fully express t...
The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows’ corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG) – were assessed. Butter processing from ALG and SEL/ALG cream was not possible. Butter from SEL had less yellow colour and tended to be sof...
The characteristics of dairy products depend on both the processing technology and the chemical and microbiological characteristics of milk. The milk properties depend themselves on a number of production factors linked to animals (genetic and physiology) or feeding. Some of these factors, the way animal are fed in particular, are increasingly beco...
Lactobacillus delbrueckii (LD) is a species usually found in raw milk hard cooked cheeses. Present in raw milk, it grows in cheeses during ripening, but it can also be added in large concentrations with acidifying starter cultures. Its role in cheese proteolysis has been largely demonstrated, but its role in the formation of volatile compounds in c...
Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes’ milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically active microbiota and the related effects on proteolysis and synthesis of volatile components (VOC). Cheese slices...
Avec l’utilisation de tourteau de colza en remplacement du tourteau de soja, les vaches ont produit autant de lait plus riche en protéines (P
Pyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles through Biolog EcoPlates, proteolysis and volatile component (VOC) analyses were mainly used to characterize the manufacture and ripening of pasta-filata Caciocavallo Pugliese cheese. Plate counts revealed that cheese manufacture affected the microbial ecology. The...
Pélardon is a goats’ milk PDO cheese produced in a Mediterranean area of southern France requiring a minimal use of rangelands. The aim of this work was to characterise the dominant strategies used by farmers to combine the use of natural resources provided by the region in order to feed the dairy goats and to define the links between these strateg...
Four traditional type-I sourdoughs were comparatively propagated (28 days) under firm (dough yield of 160) and liquid (dough yield of 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and TTA, the lowest concentrations of lactic and a...
Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough
yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of
propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concent...
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ) and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representative of other ecosystems. The growth rate and cell density of L. plantarum...
The potentiality of solid-state 31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in cheeses was examined. Sixteen semi-hard cheeses of various compositions were studied, and three fractions of phosphates (P) were distinguished according to their mobility: (1) mobile soluble P (ca. 10 % of...
Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ∼0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and exopolysaccharides (EPS)-producing Streptococcus thermophilus ST446 (LFC-MWPC-EPS); and with MWPC, EPS-producing strain ST4...
The functional link between produce and rural area of production based on the diversify of agropastoral practices and rural regions: an exploratory analysis of AOP* Polardon goat farming systems How does one qualify the functional link that ties the rural areas of production to agropastoral goat farming systems? How does one make the link between t...
Peptides within the sequence of milk proteins can be released during food processing such as cheese making.Depending on their amino acid sequence, these peptides may exert a number of activities in vivo, affectingcardiovascular, endocrine, immune and nervous systems. Bioactive peptides have been described in cheeses, but theirquantification and the...
Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and char...
How does one qualify the functional link that ties the rural areas of production to agropastoral goat farming systems? How does one make the link between the final product and the resources involved in producing it? Below, we present an approach aimed at qualifying the diversity of agropastoral practices, and the environmental and geographical area...
Raw milk cheeses are made from milk that has not been heated beyond 40 °C or undergone any treatment that has an equivalent effect before cheesemaking. Independent of the cheese variety, raw milk cheeses develop a more diversified and intense flavor than pasteurized milk cheeses. The superior flavor characteristics are linked to earlier and more ex...
Selected Lactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuated adjunct cultures (AAC). AAC were obtained by sonication treatment. Italian Caciotta-type cheeses were manufactured on an industrial plant scale, including control cheese (CC) without AC,...
A complex microbial consortium derived from raw milk and composed of populations classified in 4 groups (lactic acid bacteria (A), Gram positive catalase positive bacteria (B), Gram negative bacteria (C) and yeasts (D)) can contribute to the inhibition of Listeria monocytogenes in the core of an uncooked pressed cheese. To identify what groups may...
Non-starter adventitious lactobacilli grow in cheese, reaching elevated numbers during late ripening. The interest may concern the use of non-starter lactobacilli as an adjunct in the form of fresh or attenuated cells. The use of adjunct starters may have several repercussions for flavour and acceleration of the maturation, depending on microbial s...
The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-hard cheeses in a non-destructive way was studied. Two semi-hard cheeses of known composition were made with two different salt contents. (31)P S...
The volatile fraction of mare milk was characterized in order to find candidates molecules to explain the “green grassy” specific flavour of this milk which becomes a defect when too sharp and consequently could limit its consumption. Nine Comtoise mare milks from 3 farms and 2 different blends of cow milk were analysed by purge and trap / gas chro...
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010)
L’objectif de ce travail était de déterminer si l’effet de l’alimentation des animaux sur les caractéristiques des fromages variait selon les grandes familles de fromages (pâte molle, pâte pressée, pâte pressée demi-cuite). Le lait produit par vingt quatre vaches laitières soit conduites sur un pâturage diversifié (lot Pâture) soit nourries à l’int...
The effect of four associations of adjunct cultures composed of mesophilic lactobacilli and enterococci, either solely or combined, on the microbiological, biochemical and sensory characteristics of Swiss-type cheese made using microfiltered cows' milk and supplemented with propionibacteria was studied. The global pattern of growth was similar to t...
Strains of Lactobacillus plantarum, Weissella cibaria/confusa, Lactobacillus brevis, Pediococcus pentosaceous, Lactobacillus sp. and Enterococcus faecium/faecalis were identified from raw tomatoes by Biolog System, partial 16S rRNA gene sequence and subjected to typing by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) analysi...
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
NMR has been shown to be an interesting tool for investigating dairy foods, in particular cheese products, for which the method is non-destructive and well suited for investigating their compounds showing different structure and mobility during ripening. Solid-state magic angle spinning 31P NMR spectroscopy was used to characterize the structure an...
This study investigates the growth dynamics of Lactobacillus delbrueckii, a thermophilic lactic acid species used in the manufacture of numerous cheese varieties. Dynamics were studied during the moulding of Swiss-type cheeses manufactured from clean raw milk inoculated with different thermophilic starter species. 24 cheeses – 18 different combinat...
The mechanisms of cell-cell communication in Lactobacillus sanfranciscensis CB1 were studied. The highest number of dead/damaged cells of L. sanfranciscensis CB1 was found in cocultures with Lactobacillus plantarum DC400 or Lactobacillus brevis CR13 when the late stationary phase of growth (18 h) was reached. 2-DE analysis was carried out. Almost t...
Four Italian cheeses (Casciotta di Urbino, Barricato San Martino, Vento d'Estate, and Ubriaco di Raboso) nonconventionally ripened under different plant materials (walnut leaves, herbs, hay, and wine by-products, respectively) were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for gross...
Abstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in...
The aim of the trial was to study the relationships between the sensory properties of Beaufort cheeses made by a farmhouse producer using highland pastures (between 1800 and 2500 m elevation) and the botanical composition of the paddock. It consisted in comparing the chemical (including volatile compounds) and sensory properties of 9 cheeses made w...
This chapter focuses on biochemical and sensory aspects, with data on the microbiology of cheeses. It defines sensory perceptions as the odor perceived by the nose, with no introduction of the food into the mouth, while flavor is the perception of the food during mastication either retronasaly or by the tongue. It summarizes the differences between...
An attempt at classifying the influence of different characteristics of milk and cheesemaking on the rheological properties of Abondance cheese is presented. Abondance is a traditional farmhouse French hard cheese with protected denomination of origin (PDO). Thirty-nine cheeses made from unpasteurized cows' milk were sampled. Spline partial least s...
La qualité sensorielle des fromages dépend d’un grand nombre de facteurs, liés à la fois à la technologie de fabrication et aux caractéristiques chimiques et microbiologiques de la matière première mise en œuvre. Ces dernières dépendent elles-mêmes de nombreux facteurs d’amont (d’origine génétique, physiologique, alimentaire ...). Ces facteurs d’am...
L’influence de la nature des pâturages sur les caractéristiques des laits et des fromages a été étudiée dans la zone AOP Abondance à partir de 10 pâturages exploités par trois producteurs de lait fabriquant eux-mêmes leur fromage. L’expérimentation a débuté avant la mise à l’herbe avec une alimentation au foin commune aux trois troupeaux, afin d’es...
The influence of the pasture type on the milk characteristics and cheeses was studied in the PDO (Protective Designation of Origin) zone of Abundance on 10 pastures managed by three milk farmers who make their own cheeses. The experiment started before grazing with the same hay diet being given to all three herds in order to estimate the herd varia...
The relationships between the flavour and composition of half-cooked pressed Abondance cheese (Haute-Savoie, France) were studied under natural cheese production conditions on the basis of different pastures exploited by 3 producers. Cheeses manufactured from milk produced from mountain pastures (M, n = 5, 1500-1850 m) were deemed to be more "fruit...
The relationships between the texture and composition of Abondance cheese (Haute-Savoie, France) and the milk used for its production, were investigated under real conditions of cheese production. Ten different types of pasture, exploited by three producers, were involved. Milk characteristics, linked to the type of pasture, affected cheese texture...
The influence of pastures on milk characteristics was studied in natura in the Abondance cheese area (Haute-Savoie, France) on 10 diversified pastures exploited by 3 dairy farmers. The effects of the herd were controlled and measured by feeding an identical hay to herds. The plasmin activity and the concentration of long-chain poly-unsaturated fatt...
L'étude des relations entres les compositions botaniques et en composés volatils de 10 végétations de montagne (situées entre 850 et 1800 m d'altitude) a permis de mettre en évidence plusieurs types de profils en composés volatils. Ces profils se distinguent par la richesse et la nature des composés volatils, notamment en terpènes. Ils ont pu être...
A study was undertaken to compare the chemical and sensory characteristics of Abondance cheeses made with milk from animals grazing areas within the same highland pasture, but with different predominant plants. Nine cheeses made during the last 3 d of three successive 7 d periods were evaluated. The animals grazed on the southern side of the highla...
The effects of pasteurization and fat composition were studied simultaneously during the manufacture of experimental semi-hard cheeses. Two different fat compositions were obtained by collecting milk in the spring from cows that grazed pasture on farms located on the plain and from cows that were fed hay on farms located in the mountains. Pasteuriz...
Development of biochemical and sensory characteristics of goat cheese. Interspecies study by exchange of the fatty fraction and the skimmed fraction of cow's and goat's milk. Soft and semi-hard cheeses were manufactured with goat's and cow's milk, either with the original milk, or after exchange of the skimmed and the fatty fractions. The physico-c...
Soft and semi-hard cheeses were manufactured with goat's and cow's milk, either with the original milk, or after exchange of the skimmed and the fatty fractions. The physico-chemical and sensory characteristics of the four types of cheeses obtained by both technologies were analyzed. Within the semi-hard cheeses group, more proteolytic activity was...
Experimental mini-cheeses were made from raw (Ra), microfiltered (MF), pasteurized (Pa) (72 °C, 30s) or pasteurized mixed with microfiltration retentate (PR) milk to study the influence of the indigenous microflora and pasteurization on the quality of Swiss-type cheese. To estimate biochemical transformations during cheese ripening, several methods...
Six A-ring analogs of 1α,25-dihydroxyvitamin D3 (1, 1α,25-(OH)2-D3) 3-deoxy-3-thia-1α,25-(OH)2-D3 (3), 3-deoxy-3-thia-1α,25-(OH)2-D3-3α-oxide (6), 3-deoxy-3-thia-1α,25-(OH)2-D3-3β-oxide (7) and the 5,6-trans counterparts 5, 8, and 9, respectively—were tested for their ability to inhibit 25-hydroxy-D3-1α-hydroxylase (1-OH-ase) in vitro in mitochondr...
Using the same microfiltered milk, three 'raw milk' Swiss-type minicheeses were made after addition of three different retentates; one, remaining bacteria-free, was used as reference. The experiment was repeated three times at two different seasons. Factorial discriminant analyses were made on biochemical, physico-chemical and microbiological data...
