St-Gelais, Daniel, Ph.D.

Research Scientist


Contact Information:

3600 Casavant Blvd W
Saint-Hyacinthe, Quebec J2S 8E3
Telephone: 450-768-3321
Fax: 450-773-8461
Email: daniel.st-gelais@agr.gc.ca

Areas of Expertise:

  • dairy cattle
  • fractionation
  • dairy product composition
  • lactic starter
  • texturization
  • sterilization
  • milk products
  • pasteurization
  • microfiltration
  • ultrafiltration
  • fermentation
  • drying
  • concentration
  • blending
  • goats
  • milk products
  • preservation

Current Projects:

  • Study of the physico-chemical, biological and mechanical factors involved in the processing of cow's milk
  • Study of the biological and physico-chemical properties of goat's milk
  • For improved control of the processing qualities of cheese milk through the development of molecular monitoring methods and the quantification of microbiological activity
  • Study of the factors influencing variation in the profiles of components of milk from Quebec farms
  • Understanding the role of exopolysaccharides in acidic dairy products for optimizing their use

Affiliations:

  • Associate Professor, Laval University, Department of Food Science and Nutrition
  • Regular Research Member, Laval University, Nutraceuticals and Functional Foods Institute
  • Regular Research Member, Laval University, Dairy Science and Technology Group (STELA)

Research Publications:

The links below lead to abstracts with access to full text.

2015

  • Thibaudeau, E., Roy, D., and St-Gelais, D. (2015). "Production of brine-salted Mozzarella cheese with different ratios of NaCl/KCl.", International Dairy Journal, 40, pp. 54-61. doi : 10.1016/j.idairyj.2014.07.013

2014

2013

2012

2011

2010

2009

Other Science Related Publications:

2011

  • Turgeon, S.L. and St-Gelais, D. (2011). "EPS-Producing Starters in Dairy Fermented Products: Tool or Challenge?", Colloque bisannuel du STELA la recherche laitière 2011, Hôtel Palace Royal, Québec City, QC, Canada, May 30-31, 2011.

2010

  • Champagne, C.P., Champigny, P.L., St-Gelais, D., Fliss, I., and Labrie, S (2010). "Biocompatibility between probiotic/specialty lactic acid bacteria and camembert-type mycetes isolated from quebec "terroir" milk.", INITIA: 6e Symposium international sur les probiotiques, Montréal, QC, Canada, October 28-29, 2010.
  • Dinh, T., Fustier, P., Lacroix, M., St-Gelais, D., Champagne, C.P., and Britten, M. (2010). "Utilisation d’émulsions doubles pour l’enrichissement nutritionnel des fromages.", Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 11. (Poster)
  • Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2010). "Effet du moment d’inoculation, de l’ajout de ferments, de la teneur en oxygène et du salage sur la viabilité de cultures probiotiques durant la fabrication de fromage Cheddar.", Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 25. (Poster)
  • St-Gelais, D. (2010). "Optimiser l'utilisation des exopolysaccharides dans les produits laitiers acides.", Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, T-2010-05.