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What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

  • Cookies strictly necessary for the proper functioning of the site
  • Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie

Purpose

Shelf life

CAS and PHP session cookies

Login credentials, session security

Session

Tarteaucitron

Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie

Purpose

Shelf life

atid

Trace the visitor's route in order to establish visit statistics.

13 months

atuserid

Store the anonymous ID of the visitor who starts the first time he visits the site

13 months

atidvisitor

Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
  • The deposited cookie is only used to produce anonymous statistics
  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

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These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

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Last update: May 2021

Menu Logo Principal Institut Agro Carnot_Qualiment

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

STLO Research Unit

Interactions - Structures - Functionalities

The casein micelle

How does cheese manufacture begin?

Cheese manufacture begins with a specific hydrolysis of one protein of milk, a casein, that is located at the surface of a macrostructure called the...
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vignette plant-dairy mix

Mixed dairy-plant products: “I find this is a good idea but… I cannot say why…” – Putting words on a new type of food.

Reducing consumption of animal-based protein in favor of plant-based protein in Western diets is a way to mitigate the pressure of our diet on the...
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a drop of coacervates

Protein coacervates with extremely high viscosity!

Two or more proteins with opposite electric charges can co-assemble and form a separate dense phase called coacervates. Knowing the fundamental...
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Foam

Protein adsorption at the air–water: when the charge sign matters

When proteins adsorb to the air–water interface, the magnitude of their charge affects the formation and properties of the adsorption layer. What...
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essential oil

Essential oils in livestock: From health to milk quality

Essential oils (EOs) contributes to the growing number of applications of natural plants in livestock. Scientific data supporting the efficacy of EOs...
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Infant formula - Crédit photo : Shutterstock

Protein structure, a lever for infant formula optimisation

Infant formula is the most adequate substitute to human milk; however, due to the heat treatments applied during their manufacture for sanitary...
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Logo LOVE

Can’t choose? Have both! Animal/plant mixed foods for taste, health and sustainability

Since the early 1990s, major health and environmental concerns have risen and driven the emergence of diets involving a lower consumption of animal...
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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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Vignette ISFPL R20

High-protein emulsions that are stable to heat treatments

Due to their high nutritional properties, the dairy industry designs many emulsions with a high content in whey proteins. Infant formulas are an...
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