Institut National De La Recherche Agronomique

Centre National De La Recherche Scientifique

Institut National Polytechnique De Toulouse

Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement

Université De Rennes

Nantes Université

Institut National De La Recherche Pour L'agriculture, L'alimentation Et L'environnement

Ecole Nationale Vétérinaire, Agroalimentaire Et De L'alimentation

Christelle Lopez

Jacques Fauquant

Zéphirin Mouloungui

Romain Valentin

Franck Artzner

Didier Marion

Benoît Robert

Bénédicte Bakan

Eric Leroy

Mathilde Marc

The present invention relates to a treatment method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets, which method comprises the following steps: (a) a step of homogenization applied to said medium of interest, (b) a step of microfiltration applied to said homogenized medium of interest resulting from step (a), on a membrane having a cut-off threshold which allows at least some of said lipid droplets to penetrate into the permeate, while at the same time retaining at least some of said bacteria in the retentate, and (c) the recovery of said permeate resulting from step (b), constituting a homogenized food and/or biological medium in which the bacterial content is lower than in the medium before the implementation of said method. The method according to the invention is characterized in that:&#x2014;firstly, said homogenization step (a) comprises at least two successive homogenization operations applied to said medium of interest, said homogenization operations each resulting in a reduction in the size of said lipid droplets, and&#x2014;secondly, said microfiltration step (b) consists of a tangential microfiltration process.

Method for reducing the bacterial content of a food medium containing lipid droplets

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Pace, France

Christelle Lopez