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

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

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

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

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

Androgen deprivation therapy prescription, blood and bone-density testing in a French population-based study exploring adherence to the French prostate cancer guidelines

International audienceThe safety profile of androgen deprivation therapy (ADT) is well known, and cardiovascular and osteoporosis risk factors should be assessed before ADT initiation. In order to examine whether the French Committee of Urologic Oncology prostate cancer (PCa) guidelines were properly followed by clinicians, including urologists, oncologists and radiotherapists, we used a nationwide comprehensive cohort of prostate cancer patients, who were new ADT users in 2011 and were followed up to 2013. Reimbursements for biological examinations and prescribers were identified, as well as PCa specialist consultations at drug initiation. Our results in this French cohort showed that the proportions of patients resorting to specialised care between one year and 3 months before ADT initiation and in the 6 months following was around 40 % for fasting glucose and 30 % for lipid assessments. Bone densitometry was performed on around 1% of patients. In the 12 months after ADT initiation, 75% of the patients were seen by a urologist and around 47% by an oncologist or a radiotherapist. Overall, there is still room for improvement in terms of ADT monitoring by clinicians and in the information provided to general practitioners and patients regarding the expected adverse effects of this treatment

Total Synthesis and Structural Revision of Chaetoviridins A

International audienceThe first synthesis of the proposed structures of chaetoviridins A 1–4 has been achieved in 10 steps by controlling the syn- or anti-aldol side chain. The angular lactone has been regioselectively introduced by condensation of a chiral dioxin-4-one to cazisochromene. Comparison of the NMR and circular dichroism data of the synthesized and reported natural products led to the complete reassignment and renaming of the chaetoviridins

Real-World Treatment Patterns Among French Patients With Metastatic Castration-Resistant Prostate Cancer Under Abiraterone or Enzalutamide

International audiencePURPOSE: Using large French retrospective study cohort of chemotherapy-naïve metastatic castration-resistant prostate cancer patients (mCRPC; n = 10,308) comparing survival between patients who initiated abiraterone (ABI; 64%) and those initiating enzalutamide (ENZ; 36%), the present objective was to describe treatment patterns in the 2 years following initiation. METHOD: Using the national health data system (SNDS) from 2014 to 2018, we first explored the number of treatment lines, and secondly, patterns of patient management using state sequence analysis; cluster analyses were performed on the 0 to 12 month and 13 to 24 month periods. Age, Charlson score, and duration of androgen deprivation therapy (ADT) were obtained for each cluster in the first year of follow-up. RESULTS: Patients with only 1 treatment line accounted for 52%. In the 0 to 12 month sequence analysis, the main clusters among ABI/ENZ new users involved patients who continued the initial treatment (54% of 65% respectively) and discontinued active treatment (14.5% for both). Less than 2 years exposure to ADT prior to ABI/ENZ initiation was frequently observed for noncontrolled mCRPC, as shown in the death and switch from ABI/ENZ to docetaxel clusters. The clusters for a switch ABI/ENZ to ENZ/ABI involved 6% to 11% of the patients. CONCLUSION: Our study suggested fairly similar patterns between ABI and ENZ initiation. The cluster of patients with active treatment discontinuation needs to be further investigated, as well as factors influencing therapeutic choice. Better understanding for the use of second-generation hormone therapy in mCRPC in real life, could improve its implementation by clinicians in the early stages of prostate cancer

Changes in prostate cancer screening practice by blood PSA testing between 2011 and 2017, a French population-based study

International audienceOBJECTIVE: The aim of the study was to determine the trend of first blood prostate-specific antigen (PSA) test prescription in France between 2011 and 2017, based on the assumption that prostate cancer (PCa) screening is expected to decline over the years. METHOD: Using a representative sample of the French population from the French Health Insurance database, we identified 50-52-year-old men without PCa and without any blood PSA test in the five years before 2011, 2014 and 2017 (January 1-December 31 of each year). For each of these three years, the primary outcome was the first reimbursement of a blood PSA test. We used a logistic regression model with first blood PSA test as the outcome and year as the main explanatory variable. As secondary objectives, we also identified the prescriber’s specialty, the urological consultation frequency, and the number of prostate biopsies in the year after the first blood PSA test reimbursement (only for 2011 and 2014). RESULTS: In 2011, 2014 and 2017, 5 275, 5 792 and 5 887 50-52-year-old men, respectively, were included. The percentage of patients with a first blood PSA test prescription decreased linearly from 2011 to 2017: 15.7% in 2011, 13.2% in 2014, and 12.4% in 2017 (p < .001). Blood PSA testing was mainly prescribed by general practitioners (>95%). The median interval between PSA tests was 13 months in 2011 and 14 months in 2014. Fewer than 10% of men had ≥1 consultation with an urologist during the year after the first blood PSA test. After the first blood PSA test, eight prostate biopsies were performed in 2011 and two in 2014. CONCLUSION: Our results suggest that in France, PCa screening is a primary care issue. Although PCa screening remains controversial and confusion exists about the best practice, our study showed a linear decrease of blood PSA test prescriptions for 50-52-year-old men between 2011 and 2017, although the reason for screening was unknown. As clinical information was not available, additional evidence is needed to determine the real impact of this decrease on the cancer-specific and overall mortality