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Les produits laitiers et ingrédients secs, d’une stratégie de report à un marché à forte valeur ajoutée:le point de vue de la Recherche. Assemblée générale de l'union laitière de la Meuse

A partir d’un sérum de beurre, les partenaires du projet Valobab parviennent à concentrer des lipides polaires, qu’ils réutilisent pour produire un beurre allégé à 100% composé d’ingrédients laitiers.

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Mont d'Or

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Reblochon

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Mont d'Or

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Reblochon

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Abondance

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Abondance

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Beaufort

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Mont d'Or

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Reblochon

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Beaufort

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Beaufort

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Beaufort

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Reblochon

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Mont d'Or

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Abondance

The Oxford Companion to Cheese (10.1093/acref/9780199330881.001.0001); Abondance

Apprenons enfin à cuisiner de la couleur !

La concentration sous vide et le séchage par atomisation sont des techniques d’élimination d’eau utilisées pour stabiliser biologiquement la majorité des ingrédients laitiers. Le développement des technologies membranaires a permis de diversifier ces ingrédients en termes de composition avec un besoin de mieux comprendre les effets de la concentration membranaire, sous vide et du séchage par atomisation sur la qualité des poudres. De nombreuses publications ont montrés le rôle des protéines dans le transfert d’eau au cours du séchage et de la réhydratation. Le temps de séjour de la gouttelette et de la poudre dans une tour de séchage est si court qu’il est très difficile d’étudier les modifications de structures de protéines sans étudier les interactions procédés-produits. Toutefois, plusieurs travaux ont montré que les principaux changements sont obtenus avant séchage, lors des étapes de concentration et de traitements thermiques. Ainsi, après une introduction sur les poudres laitières, cet article va dans un premier temps expliquer les procèdes majeurs mis en œuvre dans la fabrication d’ingrédients protéiques laitiers en poudre, puis dans un deuxième temps détailler les différentes propriétés/qualités de ces poudres pour terminer sur les modifications biochimiques et physico-chimiques induites au cours du procédé technologique., Vacuum concentration and dehydration by spray drying are valuable techniques for water evaporation, used to stabilize most dairy ingredients. In view of the increasing development of filtration processes, the dairy industry needs to better understand the effects of concentration and spray drying on the quality of protein powders. Several publications have reported that proteins have an important role in the mechanisms of water transfer during drying and rehydration. In a spray dryer, the residence time of the droplet and then the powder is so short that it is very difficult to study the mechanism of the structural changes in the protein without fundamental research into the process/product interactions. However, many papers report that the major modifications occur before spray drying, during the concentration by vacuum evaporation and the heat treatment. Following an extensive introduction on dairy powders, this article covers three major areas, i.e. an overview of major dairy powder processes, the properties of these powders and the effects on these processes on the powder qualities.

L’industrie agro-alimentaire est plus que jamais confrontée à innover dans l’usage des ingrédients générés au cours des processus de transformation des aliments. Parmi ces ingrédients, les protéines constituent des objets d’étude de nombreuses équipes de recherche. L’objectif est de maitriser les propriétés qu’elles confèrent aux produits finis mais aussi et de plus en plus d’élaborer de nouveaux biomatériaux dotés de propriétés et de fonctionnalités spécifiques. Nous décrivons ici la nature et les propriétés des biomatériaux – nano ou microparticules- que l’on peut générer par assemblages protéiques: agrégats amorphes, fibres, nanotubes, sphères, etc. La formation de ces particules est obtenue par apport d’énergie (traitements technologiques) mais aussi dans des conditions dites spontanées et réversibles, domaine en émergence sur les protéines alimentaires. Des illustrations sont données dans les deux cas à partir de résultats récents sur les protéines du lait, caséines et protéines de lactosérum. L’utilisation de particules naturelles comme vecteur pour la protection et la libération ciblée de molécules essentielles et d’intérêt pour la santé est parmi les applications potentielles dans l’alimentaire., The food industry is confronted more than ever with the need to innovate in the use of ingredients produced during the processing and elaboration of processed food. Among these ingredients, the proteins in particular from milk are objects of interest for many research teams. The objective is to control the properties they impart to finished products but also and increasingly to develop new biomaterials with properties and specific features. We describe here the nature and properties of biomaterials – micro and nano particles - that can be generated by controlled protein assemblies: amorphous aggregates, fibers, nanotubes, spheres, etc... The formation of these particles is obtained either by energy input (technological treatments) or throughout soft and spontaneous self-assembly to form reversible particles. This second way constitutes an innovative and emerging field for food industry. Illustrations are given in both cases from recent results on milk protein, casein and whey proteins. The use of nano and micro-particles made from natural proteins as a vehicle for the protection and release of molecules with nutritional and health benefits are among the potential applications in the food.

The current wheat milling process aims at recovering white flour (starchy endosperm) and discarding bran and germ. Wheat bran is thus a by-product used for animal feeding, even if due to its high nutritional potential, it could be used as food ingredients to increase the nutritional quality of human foods. Dry fractionation processes can be developed in order to make better use of all the different parts of wheat grain, and aim at recovering separately the different layers of the bran, to produce fractions rich in the different bran tissues, like pericarp-rich fractions (rich in fibers) or aleurone-rich fractions (rich in vitamins, minerals, antioxidants). A study on the different steps of wheat bran fractionation has been carried out. A methodology based on biochemical markers of the different bran tissues has been developed in order to track the different parts of the grain and their behaviour upon processing. The potential of two processes was studied in particular : ultra-fine grinding and electrostatic separation. First, the mechanical properties of the different bran layers were studied, to define the conditions in which these bran layers were the most brittle. Grinding tests were then carried out at small scale, to evaluate the effect of low temperatures on particles size reduction. As very fine particles where obtained, ultra-fine grinding was tested at larger scale to compare cryogenic and ambient grindings, and to produce ultra-fine bran with a median particles diameter inferior to 50µm. In these ultra-fine fractions, most of the bran layers and cellular structures were found to be dissociated. In a second time, the sorting of bran particles according to their origin (aleurone, pericarp…) was studied, using electrostatic separation. Therefore, the electrostatic properties (like the ability of particles to get charged by triboelectrification and to keep an acquired charge) were studied for whole bran and for pericarp-rich and aleurone-rich fractions. As these different types of particles were found to exhibit contrasted properties, the electrostatic separation of ultra-fine bran was carried out at pilot scale, and allowed to obtain bran fractions that were found to exhibit different biochemical compositions and to contain different bran tissues proportions (one richer in pericarp particles, and one richer in aleurone particles). The different fractions obtained by ultra-fine grinding and electrostatic separation were incorporated into white flour to prepare pseudo whole breads. These breads then underwent an in vitro digestion, so the influence of the bran fractions on the bioaccessibility of bioactive compounds was measured. This study showed that wheat bran and bran fractions have a good potential as food ingredients.