This talk, given by Steve Labrie as part of the Novalait Forum Techno, provides an overview of the research carried out as part of his Novalait-funded projects on the natural microbiota of cheeses. This presentation will give you a better understanding of:
- natural microbiota, its importance and impact on cheeses
- the purpose of the work carried out, in particular the characterization of microorganisms and the impact on typicity
- the new questions generated by this work on product improvement
Find out more about the work of Steve Labrie, professor at Université Laval and director of the Centre STELA: https://novalait.kryzastage4.com/en/projects/quality-cheddar-scientific-solutions-to-equip-cheesemakers/
