Dairy Platform

Dairy Platform. STLOpenday

Aromatisé, impérissable, curatif : le fromage de demain se prépare en laboratoire

A Rennes, des chercheurs mettent au point de nouveaux procédés de production de fromage, plus rapides et moins coûteux, bien loin du standard traditionnel. Non, ce n’est pas une adaptation du film "L’aile ou la cuisse" mais bien la réalité. Du fromage fabriqué par assemblage de textures et de saveurs, moins cher à produire, affiné en quelques jours et aromatisé en fonction des demandes : le fromage de demain, s’invente déjà dans un laboratoire de l’Inra. Au risque de faire hurler les amoureux de la tradition. Un fromage affiné "en trois ou quatre jours" "Le fromage classique réclame un temps long alors qu’on peut obtenir un fromage en trois ou quatre jours avec un procédé beaucoup plus simple et de façon moins coûteuse", explique Gilles Garric, ingénieur de recherche à l’INRA (Institut national de la recherche agronomique) à Rennes dans l’unité "Science et technologie du lait et de l’œuf" (UMR-STLO). De nombreuses innovations autour du fromage seront présentées lors de la 10e édition du "Cheese symposium", qui se tient à Rennes – et pour la première fois en France – du 4 au 6 avril, avec la participation de 31 pays. Y compris ce nouveau procédé breveté, From’Innov, qui permet à la fois de réduire le temps d’affinage et de créer une base de "textures et de flaveurs", facilitant "l’élaboration de nouveaux fromages pour conquérir de nouveaux marchés, en France comme à l’international". Une pâte déclinable à l’infini Grâce à ce procédé, on peut obtenir des textures allant de la pâte à tartiner à celle d’un fromage à pâte pressée. On peut ensuite "les aromatiser selon les besoins et les adapter à des marchés différents", explique-t-on à l’INRA. "Un assemblage à la carte", relève Gilles Garric. "Avec le même matériel, on peut ainsi fabriquer une pâte fraîche le lundi, un camembert le mardi, une pâte pressée le mercredi, etc… (…) On peut faire des produits assez similaires" à nos fromages actuels, assure-t-il, précisant que l’INRA est "en pourparlers avec trois industriels" sur ce projet. Par exemple, "le produit aura l’arôme du camembert" après y avoir introduit "des molécules de camembert produites par des microorganismes". Le résultat donne "des produits qui se conservent très longtemps, qui sont très stables dans le temps", en partant d’une "matrice initiale, un pré-fromage liquide, adapté aux attentes du consommateur" en matière de calcium ou autre. Pour renforcer l’équilibre nutritionnel, des levains pré et probiotiques peuvent également être incorporés. "Les arômes sont produits sur des bases normales, ce ne sont pas des OGM. On fait du fromage avec des micro-organismes vivants que l’on met dans les meilleures conditions pour les faire produire vite", résume Gilles Garric. Des fromages "fonctionnalisés" Depuis la fin des quotas laitiers en avril 2015, la production laitière européenne augmente de 1,4 % par an, rappelle l’Inra. La production française, elle, a légèrement fléchi, durement frappée par une nouvelle crise du lait mais le pays reste le deuxième producteur européen derrière l’Allemagne. Si les marchés nationaux sont saturés, la demande mondiale de produits laitiers ne cesse d’augmenter, en particulier dans les pays émergents, analyse l’Inra. D’où la nécessité pour l’Europe, si elle veut accéder à ces nouveaux marchés, de développer "des fromages fonctionnalisés aux goûts adaptés aux demandes locales", parallèlement à une réduction des coûts de la transformation du lait pour accroître la "compétitivité sur ces marchés du grand export". "Les usages du fromage ont considérablement évolué", y compris en France, où "le plateau de fromage de fin de repas ne représente plus que 50 % de la consommation", note Romain Jeantet. "La consommation de mozzarella, le fromage le plus produit au monde, a augmenté de 20 % en France" Pour le "Cheese symposium", les chercheurs rennais exposeront aussi leurs études sur le développement de bactéries aux propriétés antifongiques (qui ralentissent le développement de moisissures sur des crèmes fraîches ou certains fromages)… ou encore sur un emmental expérimental, prochainement testé sur l’homme après l’avoir été sur des souris, doté de propriétés anti-inflammatoires permettant de soulager les maladies de l’intestin. Mais, rappellent les chercheurs de l’Inra, tous les fromages classiques auront leur place à cette réunion, y compris les nombreux fromages français AOP

Comment innover avec From'Innov

Depuis la fin des quotas laitiers en avril 2015, la production laitière européenne a augmenté de 1,4 % par an, alors même que les marchés nationaux sont matures, voire saturés. Cette situation contraste avec la demande mondiale de produits laitiers qui est en hausse, principalement dans les pays émergents. Pour accéder à ces nouveaux marchés du grand export, l’Europe doit développer des fromages fonctionnels, aux goûts adaptés. C’est ce que permet de réaliser le nouveau procédé From’Innov breveté par l’Inra. Il consiste en une réorganisation et un raccourcissement significatif du processus de fabrication fromagère : deux matrices, l'une pour la texture et l'autre pour les arômes, sont réalisées en parallèle puis assemblées dans des proportions spécifiques. Les technologies de filtration membranaire y jouent un rôle central. Process Alimentaire a interrogé les chercheurs Gilles Garric, inventeur du procédé, et Romain Jeantet, directeur adjoint de l'unité mixte de recherche Inra STLO, pour en savoir plus

From’Innov: a new concept for building cheese texture and taste separately for design-on-demand and short supply

Combined steps, such as draining and acidification, as well as ripening downtime still represent bottlenecks during cheese making. Indeed, they negatively affect the control of process efficiency, the cheese weight range, the quality of by-products and the balance between supply and demand. In this work, an innovative process was proposed and validated on a semi-industrial scale in order to manufacture cheese products without ripening, albeit on a large range of texture and taste mimicking fresh to pressed type cheeses. On the one hand, draining and acidification steps were uncoupled by using membrane filtration and centrifugation to fractionate milk constituents, and then by reconstructing a controlled texture matrix with regard to protein / fat ratio, denaturation rate of whey proteins, mineralization and amount of available lactose.Different aromatic matrices were produced in parallel by growing Yarrovia lipolytica, Propionibacterium freudenreichii, a mixture of Lactococcus lactis / cremoris / diacetylactis, or Hafnia alvéi in controlled environmental conditions. In less than four days, aromatic sulfur, ketone, acidic and aldehyde molecules were produced at concentration similar to that of a ripened curd. Finally, the texture and aromatic matrices were assembled in a ratio 90:10, and then textured through pH and temperature adjustment, NaCl, rennet or texturing agent addition. Results showed it was possible to obtain products with firmness varying from that of a spread cheese to that of a semi hard type cheese, and with aroma mimicking Saint Paulin as well as Cheddar depending on the quantities and proportions of added aromatic molecules.This eco-efficient and patented process makes it possible to control each step independently, to reduce significantly the inputs, to obtain standardized by-products and consequently to limit production costs. It is possible with the same equipment to produce from day to day and on demand any types of flavored and textured cheeses

Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis

The From'Innov cheesemaking process was recently suggested to increase process control and flexibilitywhile reducing the use of energy and fresh water. It focuses on building cheese texture and aromaseparately, in a shorter time than any other cheese technology, by enriching a liquid precheese witharomatic matrices fermented by traditional ripening microorganisms. This study assesses the economicbenefits, and the use of energy and fresh water of the From'Innov process through predictive analysis. Asingleday production of industrial bloomy soft cheese (Camembert-type) was simulated in three distinctvirtual plants (100,000 kg of milk per day) using different technological approaches: the From'Innov, theMaubois-Mocquot-Vassal (MMV, another liquid pre-cheese process) or the traditional processes. With itshigher margin and its lower specific energy and fresh water consumption, the From'Innov processappeared to be the most efficient

Latest Altimetry-Based Sea Ice Freeboard and Volume Inter-Annual Variability in the Antarctic over 2003–2020

The relatively stable conditions of the sea ice cover in the Antarctic, observed for almost 40 years, seem to be changing recently. Therefore, it is essential to provide sea ice thickness (SIT) and volume (SIV) estimates in order to anticipate potential multi-scale changes in the Antarctic sea ice. For that purpose, the main objectives of this work are: (1) to assess a new sea ice freeboard, thickness and volume altimetry dataset over 2003–2020 and (2) to identify first order impacts of the sea ice recent conditions. To produce these series, we use a neuronal network to calibrate Envisat radar freeboards onto CryoSat-2 (CS2). This method addresses the impacts of surface roughness on Low Resolution Mode (LRM) measurements. During the 2011 common flight period, we found a mean deviation between Envisat and CryoSat-2 radar freeboards by about 0.5 cm. Using the Advanced Microwave Scanning Radiometer (AMSR) and the dual-frequency Altimetric Snow Depth (ASD) data, our solutions are compared with the Upward looking sonar (ULS) draft data, some in-situ measurement of the SIMBA campaign, the total freeboards of 6 Operation Ice Bridge (OIB) missions and ICESat-2 total freeboards. Over 2003–2020, the global mean radar freeboard decreased by about −14% per decade and the SIT and SIV by about −10% per decade (considering a snow depth climatology). This is marked by a slight increase through 2015, which is directly followed by a strong decrease in 2016. Thereafter, freeboards generally remained low and even continued to decrease in some regions such as the Weddell sea. Considering the 2013–2020 period, for which the ASD data are available, radar freeboards and SIT decreased by about −40% per decade. The SIV decreased by about −60% per decade. After 2016, the low SIT values contrast with the sea ice extent that has rather increased again, reaching near-average values in winter 2020. The regional analysis underlines that such thinning (from 2016) occurs in all regions except the Amundsen-Bellingshausen sea sector. Meanwhile, we observed a reversal of the main regional trends from 2016, which may be the signature of significant ongoing changes in the Antarctic sea ice

Nanofiltration of lactic acid whey: A process to improve the dryability and the quality of powder

Nanofiltration of lactic acid whey: A process to improve the dryability and the quality of powder. 6. European Drying Conference: EuroDrying 201

Atlantic Water Modification North of Svalbard in the Mercator Physical System From 2007 to 2020

The Atlantic Water (AW) inflow through Fram Strait, largest oceanic heat source to the Arctic Ocean, undergoes substantial modifications in the Western Nansen Basin (WNB). Evaluation of the Mercator system in the WNB, using 1,500 independent temperature‐salinity profiles and five years of mooring data, highlighted its performance in representing realistic AW inflow and hydrographic properties. In particular, favorable comparisons with mooring time‐series documenting deep winter mixed layers and changes in AW properties led us to examine winter conditions in the WNB over the 2007–2020 period. The model helped describe the interannual variations of winter mixed layers and documented several processes at stake in modifying AW beyond winter convection: trough outflows and lateral exchange through vigorous eddies. Recently modified AW, either via local convection or trough outflows, were identified as homogeneous layers of low buoyancy frequency. Over the 2007–2020 period, two winters stood out with extreme deep mixed layers in areas that used to be ice‐covered: 2017/18 over the northern Yermak Plateau‐Sofia Deep; 2012/13 on the continental slope northeast of Svalbard with the coldest and freshest modified AW of the 12‐year time series. The northern Yermak Plateau‐Sofia Deep and continental slope areas became “Marginal Convection Zones” in 2011 with, from then on, occasionally ice‐free conditions, 50‐m‐ocean temperatures always above 0 °C and highly variable mixed layer depths and ocean‐to‐atmosphere heat fluxes. In the WNB where observations require considerable efforts and resources, the Mercator system proved to be a good tool to assess Atlantic Water modifications in winter

Changes in Atlantic Water circulation patterns and volume transports North of Svalbard over the last 12 years (2008-2020)

Atlantic Water (AW) enters the Arctic through Fram Strait as the West Spitsbergen Current (WSC). When reaching the south of Yermak Plateau, the WSC splits into the Svalbard, Yermak Pass and Yermak Branches. Downstream of Yermak Plateau, AW pathways remain unclear and uncertainties persist on how AW branches eventually merge and contribute to the boundary current along the continental slope. We took advantage of the good performance of the 1/12° Mercator Ocean model in the Western Nansen Basin (WNB) to examine the AW circulation and volume transports in the area. The model showed that the circulation changed in 2008-2020. The Yermak Branch strengthened over the northern Yermak Plateau, feeding the Return Yermak Branch along the eastern flank of the Plateau. West of Yermak Plateau, the Transpolar Drift likely shifted westward while AW recirculations progressed further north. Downstream of the Yermak Plateau, an offshore current developed above the 3800 m isobath, fed by waters from the Yermak Plateau tip. East of 18°E, enhanced mesoscale activity from the boundary current injected additional AW basin-ward, further contributing to the offshore circulation. A recurrent anticyclonic circulation in Sofia Deep developed, which also occasionally fed the western part of the offshore flow. The intensification of the circulation coincided with an overall warming in the upper WNB (0-1000 m), consistent with the progression of AW. This regional description of the changing circulation provides a background for the interpretation of upcoming observations

Changes in Arctic Halocline Waters along the East Siberian Slope and in the Makarov Basin from 2007 to 2020

The Makarov Basin halocline receives contributions from diverse water masses of Atlantic, Pacific, and East Siberian Sea origin. Changes in surface circulation (e.g., in the Transpolar Drift and Beaufort Gyre) have been documented since the 2000s, while the upper ocean column in the Makarov Basin has received little attention. The evolution of the upper and lower halocline in the Makarov Basin and along the East Siberian Sea slope was examined combining drifting platforms observations, shipborne hydrographic data, and modelled fields from a global operational physical model. In 2015, the upper halocline in the Makarov Basin was warmer, fresher, and thicker compared to 2008 and 2017, likely resulting from the particularly westward extension of the Beaufort Gyre that year. From 2012-onwards, cold Atlantic-derived lower halocline waters, previously restricted to the Lomonosov Ridge area, progressed eastward along the East Siberian slope, with a sharp shift from 155 to 170°E above the 1000 m isobath in winter 2011-2012, followed by a progressive eastward motion after winter 2015-2016 and reached the western Chukchi Sea in 2017. In parallel, an active mixing between upwelled Atlantic water and shelf water along the slope, formed dense warm water which also supplied the Makarov Basin lower halocline. The progressive weakening of the halocline, together with shallower Atlantic Waters, is emblematic of a new Arctic Ocean regime that started in the early 2000s in the Eurasian Basin. Our results suggest that this new Arctic regime now may extend toward the Amerasian Basin