Caron Annie

Scientific Staff, Research Assistant

Research Professional
Agriculture et Agroalimentaire Canada

Entité(s)

INAF - Entité STELA

Que sont les entités membres de l’INAF?

Mots clés

Valorisation de coproduits

Milk

Microbiology (BSL-1 and BSL-2)

co-product valorization

quality and safety Physicochemical and functional properties Dairy processing (cheeses

creams

fermented dairy products

and yogurts) Fournissez vos commentaires sur BizChat

Équipe

Marie-Claude Gentès

Gentès
Marie-Claude

  • Regular Researcher

Coordonnées

  • Agriculture et Agroalimentaire Canada

Agriculture et Agro-alimentaire Canada
3600 boulevard Casavant Ouest
Saint-Hyacinthe (Québec) J2S 8E3
Canada

450-223-7273

annie.caron2@agr.gc.ca

Expertises

  • Processing of commodity, specialty, and artisanal cheeses
  • Milk membrane processes: ultrafiltration, microfiltration, and diafiltration
  • Dairy processing: drinking milk, creams, fermented milks, yogurts
  • Use of probiotic and propionic lactic bacteria in dairy products
  • Analysis of biogenic amines in dairy products
  • Compositional analysis of dairy products using near-infrared spectroscopy
  • Mineral analysis by ICP-OES

 

Formation

Baccalauréat en Sciences Biologiques des aliments, Université du Québec à Rimouski

Maîtrise en Sciences et Technologies des Aliments, Université Laval

En savoir plus

Dr. Gentès’ projects:

  • Dairy clusters – Processing and Production
  • Novalait projects
  • AAFC projects – Program A base

Gentès, M.-C., Caron, A., and D. St-Gelais (2024). Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additionnal solution. International dairy journal volume 148. https://doi.org/10.1016/j.idairyj.2023.105809
Gentès, M.-C., Caron, A., and C.P. Champagne (2022). Review Potential applications of pulsed electric field in cheesemaking. International journal of dairy technology volume 75, numéro 2: 270-288. https://doi.org/10.1111/1471-0307.12854
St-Gelais, D., Bélanger, G., Caron, A., et S. Turcot (2018). Chapitre 6 – Les Fromages. In Sciences et Technologie du lait. Les Presses de l’Université Laval. pages 259-338. https://doi.org/10.1515/9782763736341-009
St-Gelais, D., and A. Caron (2009). Growth and acidifying properties of a lactic acid starter produced in goat and cow milk. Milchwissenschaft volume 64, numéro 3: 252-255.
Caron, A., St-Gelais, D., and Y. Pouliot (2001). Whey syneresis differs from curd made with ultrafiltered or microfiltered milk retentate powders. Milchwissenschaft 56 (7): 387-391.
Caron, A., St-Gelais, D., and Y. Pouliot (1997). Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders. International dairy journal volume 7, numéro 6. https://doi.org/10.1016/S0958-6946(97)00024-1

  • Dr. Marie-Claude Gentès’ research team
  • Saint-Hyacinthe Research Centre, Agriculture and Agri-Food Canada

Funding of the Gentès team