UMR STLO Unit

Science and Technology of milk and eggs

STLO - Science and Technology of milk and eggs

Milk and eggs are universal foods. They have in common a complete composition and an extreme richness in proteins of high nutritional value, in lipids, in minerals, carbohydrates and in vitamins... and are far from being perfectly known!

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article

02 July 2026

By: STLO

SEAMPL, the new software developed by the MEANS platform

Developed by the INRAE-CIRAD MEANS platform as part of the European FAIRCHAIN project, SEAMPL is a new decision-support software tool designed for those involved in the reuse of glass packaging. At the centre, its development involved teams from the UMR SAS, including Samuel Le Féon, Caroline Malnoë, Joël Aubin and Christophe Geneste, as well as Geneviève Gésan-Guiziou, a researcher at the UMR STLO. The UMR SayFood (Versailles) also contributed to the project, through Caroline Pénicaud and Gwenola Yannou-Le Bris.
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BIFORES: half-yearly meeting at the SECALIM unit

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It has been 18 months since the BIFORES project began! On Monday 29 July, the consortium met at the SECALIM facility (Nantes) for its half-yearly meeting, providing an opportunity to take an initial stock of the new infant formula production processes combining fermentation with less denaturing methods, on a semi-industrial scale.

close-ups of tree leaves

STLO at the EGAAL Doctoral School’s Research Days

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STLO participated in the scientific conference of the EGAAL doctoral school (Ecology, Geoscience, Agronomy, Food), which took place from June 16 to 18, 2026, at the Paimpont Biological Station.

Machine learning methods to boost the performance of food companies

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Food processing operations are managed by qualified operators whose technical expertise has been honed over many years of experience. To address the issue of generational renewal in the food industry and the decline in the number of people entering the sector, the provision of decision-support tools is a key priority.

Recent Results

For pictures of bacterial cells observed with a microscope
article

09 October 2025

By: Stéphanie-Marie Deutsch

From cow's milk to soy juice, when yoghurt cultures have to adapt

Plant-based yoghurts are allies in the food transition because they represent a great opportunity to reduce the amount of animal protein in our diet in favour of plant protein. While the selection of cultures for the production of dairy yoghurts has benefited from many years of research, the selection of cultures for making plant-based yoghurts is still in its infancy. However, in this context of plant-based diets, the challenges are considerable: the quality of these plant-based yoghurts depends on the choice of starter cultures (masking off-notes, breaking down compounds that cause digestive discomfort, for example).
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Draainge tools
article

19 May 2025

By: STLO-MHFamelart

Preheating milk : what effects on the drainage of acid-rennet gel?

Acid-rennet gels such as « fromage frais », « petit-Suisse », or cream-cheese are highly appreciated by consumers for their high nutritional properties. They are made by coagulation of milk by both rennet and lactic acid bacteria, and then drainage of the acid gel. A better understanding of the mechanism of their drainage is essential to master and control the manufacture and the quality of these cheeses.
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Bandeau In vitro simulation of digestion of older adults
article

16 May 2025

By: STLO-MHFamelart

In vitro simulation of digestion of older adults, a new tool to design products adapted to their needs

Preventing malnutrition in the elderly, a population that is growing steadily worldwide, is a major public health issue. This can be achieved among other solutions by providing products tailored to the needs of older adults, particularly products enriched with protein. However, the specific digestive characteristics of this population need to be taken into account in order to check whether the products on offer are genuinely beneficial from a nutritional point of view. This evaluation can be done using in vitro digestion models, which avoid experiments on humans or animals.
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Several glass jars of “Yalup” yogurts
article

16 January 2025

By: Fanny Guyomarc'h

Spotlight on fermented milk-lupin mixes!

In an article published by The Conversation and on INRAE's institutional website, Valérie Gagnaire, Research Director (Microbio Team), talks about the results of Fanny Canon's PhD and the avenues this work has opened up for STLO in the design of yogurt substitutes based on milk and legumes.
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Diagramme de Venn
article

12 May 2025

By: STLO-MHFamelart

Investigation of the dynamics of proteolysis by pepsin using statistical approaches

During digestion, the proteins we eat release amino acids required for human metabolism, as well as potentially bioactive peptides. These releases and their kinetics depend on the characteristics of the proteins, the food containing them, and the specificity of the proteases that successively intervene during digestion. The gastric phase, which initiates the first stages of food deconstruction, is of prime importance for protein digestion, thanks to the action of pepsin, the first protease to intervene.
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Carottes lactofermentées
article

09 January 2025

By: STLO

Do you know fermented vegetables ?

Fermented vegetables, traditional in Asia and Eastern Europe, are booming in Western countries. They are made using a simple process consisting of incubating cut and salted raw vegetables, packed in jars in their juice or in brine, at room temperature. Fermented vegetable, apart sauerkraut, are mainly produced on a domestic and artisanal scale by spontaneous fermentation, which raises questions about their health safety.
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earth
article

22 November 2024

By: stlo

How to share environmental impacts between milk-derived coproducts?

Food is a significant contributor to humans’ environmental impacts and appropriate metrics to quantify them is essential to take and follow mitigation actions. Industrial processing accounts for less than 5% of the overall impacts of food systems but is central to sustainability. While agricultural production of commodities like milk generates over 75% of the food’s environmental impacts, processing prevents food waste and food spoilage to the expense of energy and water resources. However, industrial processes often involve separation of the commodity into coproducts, among which these environmental impacts must be shared.
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article

10 April 2025

By: STLO

Using MRI to study digestion

Gastrointestinal digestion is a complex, dynamic process during which food is broken down into absorbable nutrients. The structure of a food and the interactions between different foods ingested during a meal modify the way digestion proceeds. A non-invasive imaging method, magnetic resonance imaging (MRI), has enabled us to follow in vitro the disintegration of food pieces and access structural changes at different scales, such as the penetration of digestive enzymes into a heterogeneous food, the release of gas and the separation of fat.
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