Pulsed Electric Fields: Toward Optimizing the Production of Firm Yogurt

Scientific poster created by William Thibault, Master’s student under the supervision of Marie-Claude Gentès and Julien Chamberland.

Yogurt is a fermented dairy product known for its nutritional value and health benefits. Its production relies on the acidification of milk by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Fermentation typically lasts 4.5 to 6 hours, which results in high energy consumption and increased production costs. Integrating emerging technologies—such as pulsed electric fields (PEF)—could help shorten this processing time and improve overall industrial efficiency. The goal of this study is to assess the effect of low-intensity PEF on bacterial behavior during the production of firm yogurt.

For more information about the research behind this poster:
william.thibault.4@ulaval.ca

If you are a company and would like to learn more:
ssi@inaf.ulaval.ca