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Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Latest Results

SMCF-R14

How the drying step impacts the rehydration of agglomerated powders?

In the food industry, solubility in water is a critical attribute of most of the powdered products. The steam-jet agglomeration process is...
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Dairy product spoiled by fungi

Association of antifungal lactobacilli to fight fungal contaminants in dairy products

Consumer’s demand for « clean label » food products is growing. The use of bioprotective bacterial cultures is an alternative to chemical...
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ovalbumin_gels

Structuring egg white proteins to modulate in vitro digestibility

Faced with the development of food-related chronic diseases, the scientific community concentrates on understanding the digestion process, taking...
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AFM

Close-up view of proteins interacting with lipid membranes

In biological samples such as milk, egg or products made of these resources, proteins are susceptible to interact with lipids, especially with the...
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Whey protein microparticles

What pretty balloons!

Whey proteins are widely used in the food industry due to their nutritional and functional properties. Furthermore, producing high functional whey...
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Droplet

The skin formation in course of drying of dairy products

Nowadays, the control of the nutritional properties of milk powders represents a fundamental and industrial challenge to develop new infant formulas....
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Preterm infant

Human milk digestion in the preterm infant

Human milk is preferentially fed to very low birth weight infants. When mother’s milk is not available, human milk from milk bank can be...
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Api gallery

Propionibacterium freudenreichii is what it eats

Propionibacterium freudenreichii (PF) is a dairy bacterial species widely used in cheese manufacturing and is also recognized for its probiotic and...
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Swiss type cheese

Cheese with propionibacteria, a new way to fight gut inflammation

Dairy propionibacteria have long been used to make cheese, especially emmental. This food-grade bacterium is also known for its probiotic...
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Diffusion in matrice

Nanoparticle diffusometry for exploring cheese microstructure

In cheese technology, many diffusion phenomena occur during ripening. We developed a powerful technique to investigate the relationships between...
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