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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24 October 2024

By: stlo

STLO at the IDF world dairy summit

The International Dairy Federation's (IDF) World Dairy Summit 2024 took place from October 15 to 18, 2024 in Paris. The aim of this international event is to bring together each year the various players in the global dairy sector. The themes of this year were Sustainability, Food Safety and Attractiveness.
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The European FAIRCHAIN project is coming to an end. The final event will take place on November 14 in Bruges, Belgium, showcasing all the scientific advancements and outcomes.

French INRAE delegation in Brazil

As part of the LIA (International Joint Laboratory) BactInflam project, several researchers from INRAE Rennes travelled to Belo Horizonte in Brazil. The aim of the LIA is to identify the bacterial determinants involved in pro- or anti-inflammatory effects in various contexts (IBD and mastitis) and to characterize inflammatory processes, using mammary gland and intestinal models as a starting point.

Logo SFM

Every year, the SFM (Société française de Microbiologie) organizes a congress at which some 400 scientists present their latest work in clinical, environmental and food microbiology. This year, the congress was held in Lille from October 7 to 9. Several scientists, including STLO doctoral students, presented their work.

Recent Results

Gut cells and propionibacteria
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19 November 2024

By: STLO

The cheese-born probiotic bacterium Propionibacterium freudenreichii strengthens the intestinal epithelial barrier

The increasing incidence of diseases involving inflammation and increased intestinal permeability makes the search for protective functional foods more crucial than ever. Propionibacterium freudenreichii is a beneficial bacterium isolated from cheese, used in dairy and probiotic applications. Some strains have proven anti-inflammatory effects in vitro and in vivo. This protective effect was further clarified in vivo where the integrity of the intestinal epithelial barrier was preserved, when subjected to inflammatory stress.
Carottes lactofermentées
article

15 November 2024

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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26 September 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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15 April 2024

By: stlo

Cheese products formulated especially for seniors

The objective of our research was to design foods that fit the nutritional and sensory needs of senior citizens to help keep them in good health and fend off risks like sarcopenia (muscle wasting) and osteoporosis. We also had a wider goal to help them keep enjoying meals, as with advancing age, fading oral health can make adequate food intake difficult or even painful.

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