St-Gelais, Daniel, Ph.D.

• Research Publications
• Other Science Related Publications

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:

2013:

• Giroux, H.J., Constantineau, S., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., and Britten, M. (2013). "Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients.", International Dairy Journal, 29(2), pp. 107-114. doi : 10.1016/j.idairyj.2012.10.009

2012:

• Lavoie, K., Touchette, M., St-Gelais, D., and Labrie, S (2012). "Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.", Dairy Science & Technology, 92(5), pp. 455-468. doi : 10.1007/s13594-011-0051-4
• Lessard, M.-H., Bélanger, G., St-Gelais, D., and Labrie, S (2012). "The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance.", Applied and Environmental Microbiology, 78(6), pp. 1813-1819. doi : 10.1128/AEM.06645-11

2011:

• Azarnia, S., Lee, B.-H., St-Gelais, D., Kilcawley, K.N., and Noroozi, E. (2011). "Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 44(2), pp. 570-575. doi : 10.1016/j.lwt.2010.08.022
• Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2011). "Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production.", International Dairy Journal, 21(2), pp. 75-82. doi : 10.1016/j.idairyj.2010.09.007
• Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2011). "Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: Effect of microencapsulation and point of inoculation.", Dairy Science & Technology, 91(5), pp. 599-614. doi : 10.1007/s13594-011-0034-5
• Gentès, M.-C., St-Gelais, D., and Turgeon, S.L. (2011). "Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria.", Dairy Science & Technology, 91(5), pp. 645-661. doi : 10.1007/s13594-011-0039-0
• Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., and Lacroix, M. (2011). "Effect of polyphenolic ingredients on physical characteristics of cheese.", Food Research International, 44(1), pp. 494-497. doi : 10.1016/j.foodres.2010.10.026

2010:

• Azarnia, S., Lee, B.-H., St-Gelais, D., Champagne, C.P., and Kilcawley, K.N. (2010). "Effect of free or encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus S93 on acceleration of cheddar cheese ripening.", Food Biotechnology, 24(2), pp. 135-149. doi : 10.1080/08905431003784853
• Dachet, F., St-Gelais, D., Roy, D., and LaPointe, G. (2010). "Transcriptome profiling of lactococcal mixed culture activity in milk by fluorescent RNA arbitrarily primed-PCR.", Dairy Science & Technology, 90(4), pp. 399-412. doi : 10.1051/dst/2010020
• Gentès, M.-C., St-Gelais, D., and Turgeon, S.L. (2010). "Stabilization of Whey Protein Isolate-Pectin Complexes by Heat.", Journal of Agricultural and Food Chemistry, 58(11), pp. 7051-7058. doi : 10.1021/jf100957b
• Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., and Lacroix, M. (2010). "Polyphenolic compounds as functional ingredients in cheese.", Food Chemistry, 124(4), pp. 1589-1594. doi : 10.1016/j.foodchem.2010.08.021
• Lacroix, N., St-Gelais, D., Champagne, C.P., Fortin, J., and Vuillemard, J.-C. (2010). "Characterization of aromatic properties of old-style cheese starters.", Journal of Dairy Science (JDS), 93(8), pp. 3427-3441. doi : 10.3168/jds.2009-2795
• Rasolofo, E.A., St-Gelais, D., LaPointe, G., and Roy, D. (2010). "Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk.", International Journal of Food Microbiology, 138(1-2), pp. 108-118. doi : 10.1016/j.ijfoodmicro.2010.01.008

2009:

• Champagne, C.P., Gagnon, D., St-Gelais, D., and Vuillemard, J.-C. (2009). "Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions.", International Dairy Journal, 19(11), pp. 669-674. doi : 10.1016/j.idairyj.2009.06.002
• Robitaille, G., Tremblay, A., Moineau, S., St-Gelais, D., Vadeboncoeur, C., and Britten, M. (2009). "Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus.", Journal of Dairy Science (JDS), 92(2), pp. 477-482. doi : 10.3168/jds.2008-1312
• St-Gelais, D., Caron, A., and Haché, S. (2009). "Growth and acidifying properties of a lactic acid starter produced in goat and cow milk.", Milk Science International / Milchwissenchaft, 64(3), pp. 252-255.
• St-Gelais, D., Lessard, J., Champagne, C.P., and Vuillemard, J.-C. (2009). "Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.", Journal of Dairy Science (JDS), 92(5), pp. 1856-1863. doi : 10.3168/jds.2008-1761

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.", 2010 Forum technologique NOVALAIT / IDF Dairy Science and Technology Week, 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.", 2010 Forum technologique NOVALAIT / IDF Dairy Science and Technology Week, 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.", 2010 Forum technologique NOVALAIT / IDF Dairy Science and Technology Week, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, T-2010-05.