{"id":50640,"date":"2024-04-30T17:26:10","date_gmt":"2024-04-30T21:26:10","guid":{"rendered":"https:\/\/rheolution.com\/?p=50640"},"modified":"2026-07-31T15:33:17","modified_gmt":"2026-07-31T19:33:17","slug":"mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait","status":"publish","type":"post","link":"https:\/\/rheolution.com\/fr\/notes-application\/mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait\/","title":{"rendered":"Mesure en temps r\u00e9el de la visco\u00e9lasticit\u00e9 des gels de lait d&rsquo;origine animale et v\u00e9g\u00e9tale durant la fermentation en production industrielle de yogourt"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"50640\" class=\"elementor elementor-50640 elementor-38979\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a195798 e-flex e-con-boxed e-con e-parent\" data-id=\"a195798\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-499a884 elementor-widget elementor-widget-heading\" data-id=\"499a884\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Note d'Application | CoaguSens\u1d50\u1d9c Flex<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70c53b7 elementor-widget elementor-widget-heading\" data-id=\"70c53b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Mesure en temps r\u00e9el de la visco\u00e9lasticit\u00e9 des gels de lait d'origine animale et v\u00e9g\u00e9tale durant la fermentation en production industrielle de yogourt <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4604312 elementor-widget elementor-widget-text-editor\" data-id=\"4604312\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"raw_components--panel--3IcXg inspect_panels--inspectionPanel--3Wboz\" tabindex=\"-1\">\n<div class=\"inspect_panels--copyableRow--2_PiZ inspect_panels--highlightRow--21P9S\">\n<div class=\"inspect_panels--propertyRowContent--7Y-mu inspect_panels--copyableRow--2_PiZ inspect_panels--highlightRow--21P9S\">\n<div class=\"inspect_panels--contentProperty--2Z1QI text--fontPos11--RSei3 text--_fontBase--YWDo0 ellipsis--ellipsisAfter8Lines--2rn32 ellipsis--_ellipsisAfterNLines--26JkZ\">\n<p>par <span style=\"color: #6ba2d7;\"><a style=\"color: #6ba2d7;\" href=\"https:\/\/www.linkedin.com\/in\/no%C3%A9mie-deloire-954b7b174\/\" target=\"_blank\" rel=\"noopener\">No\u00e9mie Deloire<\/a><\/span>, CPE, <\/p>\n<p><span style=\"font-weight: 400;\">Scientifique en<\/span><span style=\"font-weight: 400;\"> applications,<\/span> <a href=\"https:\/\/www.linkedin.com\/company\/1168758\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #6ba2d7;\">Rheolution Inc<\/span>.<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8c15b89 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"8c15b89\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">R\u00e9sum\u00e9<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d5377b1 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"d5377b1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul class=\"bullets\"><li class=\"bullets\">L&rsquo;optimisation de la texture du yogourt est imp\u00e9rative pour garantir la qualit\u00e9 du produit, l&rsquo;attrait et la satisfaction des consommateurs.<\/li><li>Les rh\u00e9om\u00e8tres, viscosim\u00e8tres et analyseurs de texture couramment utilis\u00e9s dans l&rsquo;industrie pr\u00e9sentent chacun des limitations distinctes.<\/li><li>Dans cette \u00e9tude, le <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\"><span style=\"color: #6ba2d7;\">CoaguSens\u1d50\u1d9c Flex<\/span><\/a> a \u00e9t\u00e9 utilis\u00e9 pour mesurer en continu les propri\u00e9t\u00e9s visco\u00e9lastiques des gels de yogourt.<\/li><li>Les r\u00e9sultats montrent que les mesures de visco\u00e9lasticit\u00e9, associ\u00e9es aux mesures du pH, offrent une \u00e9valuation compl\u00e8te des propri\u00e9t\u00e9s texturales du produit.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-7c0b569 e-flex e-con-boxed e-con e-parent\" data-id=\"7c0b569\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a86da63 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"a86da63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ma\u00eetriser la texture du yogourt avec CoaguSens\u1d50\u1d9c Flex<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-22e7a02 elementor-widget elementor-widget-heading\" data-id=\"22e7a02\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Introduction<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9fb079d elementor-widget elementor-widget-text-editor\" data-id=\"9fb079d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Les propri\u00e9t\u00e9s visco\u00e9lastiques du yogourt influencent significativement l&rsquo;exp\u00e9rience sensorielle du consommateur. Une consistance lisse et cr\u00e9meuse am\u00e9liore la sensation en bouche et la satisfaction du consommateur, servant ainsi de facteur cl\u00e9 de diff\u00e9renciation entre les marques. La consistance et l\u2019onctuosit\u00e9 du produit (fortement li\u00e9s \u00e0 la visco\u00e9lasticit\u00e9) peuvent alt\u00e9rer l&rsquo;exp\u00e9rience gustative, rendant ainsi la texture cruciale pour l&rsquo;attrait et le plaisir du yogourt.<\/p><p>Les rh\u00e9om\u00e8tres, viscosim\u00e8tres et analyseurs de texture sont couramment utilis\u00e9s pour \u00e9valuer la texture des yogourts ; cependant, chacune de ces technologies pr\u00e9sente des limitations inh\u00e9rentes. Les rh\u00e9om\u00e8tres, qui n\u00e9cessitent une expertise avanc\u00e9e en rh\u00e9ologie, sont des instruments complexes qui peuvent ne pas convenir \u00e0 une utilisation en environnement de production en raison de leur complexit\u00e9 op\u00e9rationnelle. Les viscosim\u00e8tres qui effectuent des mesures destructives et ne sont pas adapt\u00e9s \u00e0 la mesure des propri\u00e9t\u00e9s visco\u00e9lastiques du gel de yogourt pendant le processus de fermentation. Les analyseurs de texture, quant \u00e0 eux, n\u2019ont pas la sensibilit\u00e9 n\u00e9cessaire pour mesurer avec pr\u00e9cision la formation du gel et sont g\u00e9n\u00e9ralement utilis\u00e9s pour \u00e9valuer la texture finale des yogourts fermes.<\/p><p>Dans cette \u00e9tude, nous introduisons l&rsquo;utilisation du <span style=\"color: #6ba2d7;\"><a style=\"color: #6ba2d7;\" href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span> pour mesurer avec pr\u00e9cision et en temps r\u00e9el, les propri\u00e9t\u00e9s visco\u00e9lastiques des gels de lait pendant le processus de fermentation et en phase de refroidissement. En tirant parti d&rsquo;une technologie de test moderne (<span style=\"color: #6ba2d7;\"><a style=\"color: #6ba2d7;\" href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span> est d\u00e9j\u00e0 utilis\u00e9 avec succ\u00e8s pour contr\u00f4le la coagulation enzymatique du lait en production fromag\u00e8re), nous introduisons une approche innovante pour mesurer la cin\u00e9tique de formation des gels de lait animal et v\u00e9g\u00e9tal pendant les phases de fermentation acide et de refroidissement pour produire du yogourt. Les donn\u00e9es riches et pr\u00e9cises fournies par l&rsquo;instrument peuvent servir \u00e0 d\u00e9velopper de nouveaux produits ou \u00e0 contr\u00f4ler la qualit\u00e9 et la consistance de la production de yogourt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-00495e0 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"00495e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Technique analytique moderne pour le suivi de la formation de gels de yogourt durant la fermentation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33512ed elementor-widget elementor-widget-heading\" data-id=\"33512ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Mat\u00e9riel et M\u00e9thodes<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d27ef62 elementor-widget elementor-widget-text-editor\" data-id=\"d27ef62\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Une m\u00e9thodologie pr\u00e9cise a \u00e9t\u00e9 mise en \u0153uvre pour mesurer la dynamique de fermentation en combinant la mesure en temps r\u00e9el de la visco\u00e9lasticit\u00e9 avec la mesure traditionnelle du pH et en analysant l&rsquo;impact des cultures bact\u00e9riennes sur la formation des gels de yogourt pendant le processus de production.<\/p><p><strong>Processus d&rsquo;inoculation et collecte des \u00e9chantillons<\/strong><\/p><p>Le lait collect\u00e9 a \u00e9t\u00e9 inocul\u00e9 avec un m\u00e9lange sp\u00e9cifique de cultures bact\u00e9riennes essentielles au processus de fermentation. Les bact\u00e9ries utilis\u00e9es pour le lait de vache dans cette \u00e9tude comprenaient des <i>lactobacillus delbrueckii subsp<\/i>. <i>bulgaricus <\/i>et des <i>streptococcus thermophilus<\/i>, tandis que celles employ\u00e9es pour le lait de coco comprenaient des bifidobacterium species, des <i>lactobacillus acidophilus, des lactobacillus delbrueckii subsp. bulgaricus, des lactobacillus paracasei, et des streptococcus thermophilus<\/i>.<\/p><p>L&rsquo;inoculation a eu lieu imm\u00e9diatement apr\u00e8s la pasteurisation (10 minutes \u00e0 90\u00b0C). Ensuite, le lait a \u00e9t\u00e9 refroidi \u00e0 4\u00b0C avant l&rsquo;ensemencement bact\u00e9rien. Un \u00e9chantillon de 1 litre de lait pasteuris\u00e9 et inocul\u00e9 a \u00e9t\u00e9 collect\u00e9 pendant le processus de production dans l&rsquo;usine, juste avant le conditionnement du produit.<\/p><p><b>\u00c9chantillonnage pour les tests<\/b><\/p><p>Pour mesurer le processus de fermentation sur le <span style=\"color: #6ba2d7;\"><a style=\"color: #6ba2d7;\" href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span>, 7 mL de lait ont \u00e9t\u00e9 pipet\u00e9s dans le porte-\u00e9chantillon de l&rsquo;instrument pour analyse.<\/p><p><b>Profils de temp\u00e9rature<\/b><\/p><p>\u00a0<\/p><p>Pour le lait de vache, la temp\u00e9rature de la chambre thermique de l&rsquo;instrument a \u00e9t\u00e9 d&rsquo;abord r\u00e9gl\u00e9e \u00e0 42,5\u00b0C pendant 280 minutes (environ 4,5 heures). La temp\u00e9rature a ensuite \u00e9t\u00e9 abaiss\u00e9e \u00e0 4\u00b0C pendant 220 minutes (environ 3,5 heures) pour simuler la phase de refroidissement du produit.<\/p><p>Pour le lait de coco, la temp\u00e9rature de la chambre thermique de l&rsquo;instrument a \u00e9t\u00e9 d&rsquo;abord r\u00e9gl\u00e9e \u00e0 42,5\u00b0C pendant 300 minutes (environ 5 heures). La temp\u00e9rature a ensuite \u00e9t\u00e9 diminu\u00e9e \u00e0 4\u00b0C pendant 100 minutes (environ 1,5 heure) pour \u00e9galement simuler la phase de refroidissement.<\/p><p><b>\u00c9chantillons de contr\u00f4le<\/b><\/p><p>Parall\u00e8lement \u00e0 l&rsquo;\u00e9chantillon analys\u00e9 dans le <span style=\"color: #6ba2d7;\"><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span>, des \u00e9chantillons contr\u00f4les ont \u00e9t\u00e9 plac\u00e9s dans un incubateur de laboratoire dans des conditions thermiques identiques. Les \u00e9chantillons contr\u00f4les ont \u00e9t\u00e9 utilis\u00e9s pour mesurer les changements de pH et de temp\u00e9rature pendant le processus de fermentation. Les \u00e9chantillons contr\u00f4les ont suivi le m\u00eame historique de temp\u00e9rature que les \u00e9chantillons analys\u00e9s \u00e0 l\u2019aide du <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-23dc0ce elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"23dc0ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"3723\" height=\"1397\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?fit=3723%2C1397&amp;ssl=1\" class=\"attachment-full size-full wp-image-46902\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?w=3723&amp;ssl=1 3723w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=300%2C113&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=1024%2C384&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=768%2C288&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=1536%2C576&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=2048%2C768&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=150%2C56&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?resize=700%2C263&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:3723px) 100vw, 3723px\" data-attachment-id=\"46902\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait\/attachment\/sample-holders-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?fit=3723%2C1397&amp;ssl=1\" data-orig-size=\"3723,1397\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Sample holders\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-holders.webp?fit=1024%2C384&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5e177d0 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"5e177d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Vue du porte-\u00e9chantillon de 7 mL du <span style=\"color: #6ba2d7;\"><a style=\"color: #6ba2d7;\" href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span> contenant un \u00e9chantillon de yogourt apr\u00e8s fermentation.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-25d75dd elementor-widget elementor-widget-text-editor\" data-id=\"25d75dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Analyse du pH<\/b><\/p>\n<p>La mesure du pH a \u00e9t\u00e9 effectu\u00e9e \u00e0 des intervalles de temps fixes sur les \u00e9chantillons contr\u00f4les pendant la cin\u00e9tique de fermentation et la phase de refroidissement. Les valeurs de pH ont \u00e9t\u00e9 syst\u00e9matiquement enregistr\u00e9es pour capturer l&rsquo;\u00e9volution de l&rsquo;acidit\u00e9 au fil du temps.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-788d91a elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"788d91a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Analyse des phases de fermentation et de texturation du yogourt : dynamique de l'\u00e9lasticit\u00e9 et de l'acidit\u00e9 <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7126892 elementor-widget elementor-widget-heading\" data-id=\"7126892\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">R\u00e9sultats et discussion<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a246855 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"a246855\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"2541\" height=\"1395\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?fit=2541%2C1395&amp;ssl=1\" class=\"attachment-full size-full wp-image-50642\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?w=2541&amp;ssl=1 2541w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=300%2C165&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=1024%2C562&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=768%2C422&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=1536%2C843&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=2048%2C1124&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=137%2C75&amp;ssl=1 137w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?resize=700%2C384&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?w=2440&amp;ssl=1 2440w\" sizes=\"(max-width:767px) 700px, (max-width:2541px) 100vw, 2541px\" data-attachment-id=\"50642\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait\/attachment\/fig1-fr\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?fit=2541%2C1395&amp;ssl=1\" data-orig-size=\"2541,1395\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Fig1 fr\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1-fr.webp?fit=1024%2C562&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-20b500c elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"20b500c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Figure 1<\/b>. Cin\u00e9tique du module \u00e9lastique de cisaillement (fermet\u00e9) et du pH du lait de vache pendant les phases de fermentation et de refroidissement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7aad213 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"7aad213\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"2541\" height=\"1395\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?fit=2541%2C1395&amp;ssl=1\" class=\"attachment-full size-full wp-image-50644\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?w=2541&amp;ssl=1 2541w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=300%2C165&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=1024%2C562&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=768%2C422&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=1536%2C843&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=2048%2C1124&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=137%2C75&amp;ssl=1 137w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?resize=700%2C384&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?w=2440&amp;ssl=1 2440w\" sizes=\"(max-width:767px) 700px, (max-width:2541px) 100vw, 2541px\" data-attachment-id=\"50644\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait\/attachment\/fig2-fr\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?fit=2541%2C1395&amp;ssl=1\" data-orig-size=\"2541,1395\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Fig2 fr\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2-fr.webp?fit=1024%2C562&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f45c826 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"f45c826\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Figure 2: <\/b>Cin\u00e9tique du module de perte tan(\u03b4) (G\u00a0\u00bb\/G&rsquo;) et du pH du lait de vache pendant les phases de fermentation et de refroidissement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3afd090 elementor-widget elementor-widget-text-editor\" data-id=\"3afd090\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Le processus de fermentation du lait de vache r\u00e9v\u00e8le une courbe caract\u00e9ris\u00e9e par diff\u00e9rentes phases :<\/p>\n<ol>\n<li>Initiation de la g\u00e9lification (pH 4,9). Tan(\u03b4) est \u00e0 une valeur maximum. <\/li>\n<li>Une augmentation notable de la courbe de G\u2019 marque le d\u00e9but de la g\u00e9lification, se produisant \u00e0 un pH de 5,15. La g\u00e9lification augmente \u00e0 un taux de 0,1 Pa\/s, jusqu&rsquo;\u00e0 un pH de 4,6 (pH cible). Tan(\u03b4) diminue \u00e0 mesure que la nature \u00e9lastique du gel augmente.  <\/li>\n<li>Phase de Refroidissement : L&rsquo;\u00e9chantillon a \u00e9t\u00e9 programm\u00e9 pour refroidir \u00e0 4\u00b0C, et la fermet\u00e9 du gel a montr\u00e9 une augmentation notable pendant cette phase. Tan(\u03b4) reste relativement stable \u00e0 0,30 pendant la phase de refroidissement.\n<\/li>\n<\/ol>\n<p>Le plateau a \u00e9t\u00e9 observ\u00e9 dans la courbe une heure apr\u00e8s le d\u00e9but de la phase de refroidissement, indiquant une stabilisation de la fermet\u00e9 du gel \u00e0 une valeur de 7 700 Pa. Tan(\u03b4) est rest\u00e9 stable \u00e0 0,30.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d4f648d elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"d4f648d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"2541\" height=\"1397\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?fit=2541%2C1397&amp;ssl=1\" class=\"attachment-full size-full wp-image-50646\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?w=2541&amp;ssl=1 2541w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=300%2C165&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=1024%2C563&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=768%2C422&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=1536%2C844&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=2048%2C1126&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=136%2C75&amp;ssl=1 136w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?resize=700%2C385&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?w=2440&amp;ssl=1 2440w\" sizes=\"(max-width:767px) 700px, (max-width:2541px) 100vw, 2541px\" data-attachment-id=\"50646\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait\/attachment\/fig3-fr\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?fit=2541%2C1397&amp;ssl=1\" data-orig-size=\"2541,1397\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Fig3 fr\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig3-fr.webp?fit=1024%2C563&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-97bdb2a elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"97bdb2a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Figure 3: <\/b>Cin\u00e9tique du module \u00e9lastique de cisaillement (fermet\u00e9) et du pH du lait d&rsquo;origine v\u00e9g\u00e9tale pendant les phases de fermentation et de refroidissement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-00af06c elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"00af06c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"2541\" height=\"1385\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?fit=2541%2C1385&amp;ssl=1\" class=\"attachment-full size-full wp-image-50648\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?w=2541&amp;ssl=1 2541w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=300%2C164&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=1024%2C558&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=768%2C419&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=1536%2C837&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=2048%2C1116&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=138%2C75&amp;ssl=1 138w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?resize=700%2C382&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?w=2440&amp;ssl=1 2440w\" sizes=\"(max-width:767px) 700px, (max-width:2541px) 100vw, 2541px\" data-attachment-id=\"50648\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/mesure-en-temps-reel-de-la-viscoelasticite-des-gels-de-lait\/attachment\/fig4-fr\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?fit=2541%2C1385&amp;ssl=1\" data-orig-size=\"2541,1385\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Fig4 fr\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig4-fr.webp?fit=1024%2C558&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-26c2d9d elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"26c2d9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Figure 4: <\/b>Cin\u00e9tique de tan(\u03b4) (G\u00a0\u00bb\/G&rsquo;) et du pH du lait d&rsquo;origine v\u00e9g\u00e9tale pendant les phases de fermentation et de refroidissement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b79df42 elementor-widget elementor-widget-text-editor\" data-id=\"b79df42\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Le processus de fermentation du lait de coco a montr\u00e9 des caract\u00e9ristiques uniques :<\/p>\n<ol>\n<li>Initiation de la G\u00e9lification : le pH est \u00e0 5,50 et Tan(\u03b4) est maximum.<\/li>\n<li>La fermet\u00e9 augmente \u00e0 un taux de 0,08 Pa\/s. Le pH diminue jusqu&rsquo;\u00e0 4,6 (pH cible) pendant 2 heures. <\/li>\n<li>Apr\u00e8s 5 heures, le pH se stabilise \u00e0 une valeur de 4,5. La fermet\u00e9 atteint un niveau significatif de 1 500 Pa mais n&rsquo;est pas encore compl\u00e8tement stabilis\u00e9e. Tan(\u03b4) diminue \u00e0 mesure que l&rsquo;\u00e9lasticit\u00e9 du gel augmente et se stabilise \u00e0 une valeur de 0,25.\n<\/li>\n<li>Phase de Refroidissement : l&rsquo;\u00e9chantillon a \u00e9t\u00e9 programm\u00e9 pour refroidir \u00e0 4\u00b0C et la fermet\u00e9 du gel a augment\u00e9 de 1 500 Pa \u00e0 3 500 Pa en 1 heure avant d&rsquo;atteindre un plateau. La phase de refroidissement a eu un effet sur Tan(\u03b4) qui s&rsquo;est rapidement stabilis\u00e9 \u00e0 une valeur de 0,30.\n<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6fdf67a elementor-widget elementor-widget-heading\" data-id=\"6fdf67a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Points Cl\u00e9s<br><br><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-98363ce elementor-widget elementor-widget-text-editor\" data-id=\"98363ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Cette \u00e9tude illustre la capacit\u00e9 du <span style=\"color: #6ba2d7;\"><a style=\"color: #6ba2d7;\" href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex <\/a><\/span>\u00e0 mesurer le processus de g\u00e9lification du lait animal ou v\u00e9g\u00e9tal durant une fermentation acide. La nature non destructive du <span style=\"color: #6ba2d7;\"><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span> le rend adapt\u00e9 \u00e0 l&rsquo;analyse \u00e0 haut d\u00e9bit en laboratoire. En effet, le porte-\u00e9chantillon du CoaguSens\u1d50\u1d9c Flex \u00e9tant d\u00e9tachable, l&rsquo;\u00e9chantillon de lait peut \u00eatre stock\u00e9 dans un incubateur entre les tests rendant ainsi l&rsquo;instrument disponible pour analyser des \u00e9chantillons suppl\u00e9mentaires.<\/p><p>Dans un environnement de production, le <span style=\"color: #6ba2d7;\"><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex <\/a><\/span>peut \u00eatre utilis\u00e9 pour mesurer avec pr\u00e9cision les propri\u00e9t\u00e9s visco\u00e9lastiques des gels de yogourt afin de :<\/p><ul><li>Contr\u00f4ler la qualit\u00e9 de la production en utilisant une technologie d\u2019analyse facile \u00e0 utiliser et \u00e0 haut d\u00e9bit ;<\/li><li>Modifier les param\u00e8tres de production pour assurer une homog\u00e9n\u00e9it\u00e9 entre les lots en termes de texture du yogourt ;<\/li><li>Ajuster les formulations de recettes lorsque des ingr\u00e9dients sont substitu\u00e9s en raison des fluctuations des prix des ingr\u00e9dients ;<\/li><li>Optimiser les temps et les cycles de production en contr\u00f4lant la visco\u00e9lasticit\u00e9 du produit en plus du pH.<\/li><\/ul><p>En RD et d\u00e9veloppement de produits, le <span style=\"color: #6ba2d7;\"><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span> peut \u00eatre utilis\u00e9 afin de :<\/p><ul><li>Formuler avec pr\u00e9cision de nouveaux produits ;<\/li><li>\u00c9valuer et optimiser la stabilit\u00e9 de la texture \u00e0 long terme pour maintenir la qualit\u00e9 du gel tout au long de sa dur\u00e9e de conservation.<\/li><\/ul><p>Le <span style=\"color: #6ba2d7;\"><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50514\">CoaguSens\u1d50\u1d9c Flex<\/a><\/span>, avec sa facilit\u00e9 d&rsquo;utilisation et son rapport co\u00fbt-efficacit\u00e9, est particuli\u00e8rement adapt\u00e9 aux laboratoires de contr\u00f4le de qualit\u00e9 et d&rsquo;analyse au sein des installations de fabrication de yogourt. Son approche de mesure non destructive, combin\u00e9e \u00e0 l&rsquo;utilisation de porte-\u00e9chantillons d\u00e9tachables, facilite les analyses \u00e0 haut d\u00e9bit de gels de yogourt en cours de fermentation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-22187f4 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"22187f4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/wp-content\/uploads\/Real-time-Monitoring-of-Animal-and-Vegan-Milk_FR_v2-1.pdf\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Acc\u00e9dez \u00e0 la note d'application compl\u00e8te (PDF) <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c1b2350 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-widget elementor-widget-slides\" data-id=\"c1b2350\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;arrows&quot;,&quot;autoplay_speed&quot;:4000,&quot;transition_speed&quot;:4000,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Diapositives\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-c97f30c swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"CoaguSens-Flex-with-tablet (1)\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c7c37d elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"3c7c37d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Contactez-nous pour obtenir un devis ou pour en savoir plus<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0d8bf0d elementor-align-center elementor-widget elementor-widget-button\" data-id=\"0d8bf0d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/contact\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Contactez-nous pour plus d'informations<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9075483 elementor-widget elementor-widget-heading\" data-id=\"9075483\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Articles Connexes<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2cce6dd premium-blog-cta-full-yes premium-floating-effects-yes premium-disable-fe-yes elementor-widget__width-initial premium-blog-align-left elementor-widget elementor-widget-premium-addon-blog\" data-id=\"2cce6dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;force_height&quot;:&quot;true&quot;,&quot;premium_blog_grid&quot;:&quot;yes&quot;,&quot;premium_blog_layout&quot;:&quot;even&quot;,&quot;premium_blog_columns_number&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_tablet&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_mobile&quot;:&quot;100%&quot;,&quot;scroll_to_offset&quot;:&quot;yes&quot;,&quot;premium_fe_trigger&quot;:&quot;load&quot;,&quot;premium_fe_direction&quot;:&quot;alternate&quot;,&quot;premium_fe_loop&quot;:&quot;default&quot;,&quot;premium_fe_easing&quot;:&quot;easeInOutSine&quot;}\" data-widget_type=\"premium-addon-blog.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\n\t\t\n\n\t\t\t\t<div class=\"premium-blog-wrap  premium-blog-even\" data-page=\"50640\" data-pagination=\"true\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"2\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"5332\" height=\"1999\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?fit=5332%2C1999&amp;ssl=1\" class=\"attachment-full size-full wp-image-61060\" alt=\"\" data-attachment-id=\"61060\" data-permalink=\"https:\/\/rheolution.com\/fr\/yogurt-quality-control-3-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?fit=5332%2C1999&amp;ssl=1\" data-orig-size=\"5332,1999\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Yogurt &amp;#8211; Quality Control &amp;#8211; 3\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?fit=1024%2C384&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?w=5332&amp;ssl=1 5332w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=300%2C112&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=1024%2C384&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=768%2C288&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=1536%2C576&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=2048%2C768&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=150%2C56&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?resize=700%2C262&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control-3.jpeg?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:5332px) 100vw, 5332px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/controle-qualite-du-yaourt\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Contr\u00f4le qualit\u00e9 du yaourt : Mesure des facteurs cl\u00e9s<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/fr\/notes-application\/controle-qualite-du-yaourt\/\" target=\"_blank\">\n\t\t\t\tContr\u00f4le qualit\u00e9 du yaourt : Mesure des facteurs cl\u00e9s\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Produire un yaourt de qualit\u00e9 constante est un d\u00e9fi technique, m\u00eame pour les transformateurs laitiers exp\u00e9riment\u00e9s. Les variations dans la composition du lait, l'activit\u00e9 des cultures de d\u00e9marrage et les conditions de traitement peuvent influencer de mani\u00e8re significative la texture finale, la saveur et la stabilit\u00e9 du produit. Les changements saisonniers des niveaux de prot\u00e9ines et de mati\u00e8res grasses du lait, par exemple, peuvent alt\u00e9rer la structure du gel et le comportement de la syn\u00e9r\u00e8se.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/fr\/notes-application\/controle-qualite-du-yaourt\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Lire la suite \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"2\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"450\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Quantifying-cell-concentration-in-culture-media-with-TURBIDI.T%E2%84%A2-header.jpg?fit=1200%2C450&amp;ssl=1\" class=\"attachment-full size-full wp-image-46532\" alt=\"\" data-attachment-id=\"46532\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/quantifier-la-concentration-cellulaire-a-laide-de-la-methode-turbidi-t\/attachment\/quantifying-cell-concentration-in-culture-media-with-turbidi-t-header-3-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Quantifying-cell-concentration-in-culture-media-with-TURBIDI.T%E2%84%A2-header.jpg?fit=1200%2C450&amp;ssl=1\" data-orig-size=\"1200,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Methods to Quantify Cell Concentration\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Quantifying-cell-concentration-in-culture-media-with-TURBIDI.T%E2%84%A2-header.jpg?fit=1024%2C384&amp;ssl=1\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/quantifier-la-concentration-cellulaire-a-laide-de-la-methode-turbidi-t\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Comment quantifier la concentration cellulaire \u00e0 l&rsquo;aide de TURBIDI.T\u2122 ?<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/fr\/notes-application\/quantifier-la-concentration-cellulaire-a-laide-de-la-methode-turbidi-t\/\" target=\"_blank\">\n\t\t\t\tComment quantifier la concentration cellulaire \u00e0 l&rsquo;aide de TURBIDI.T\u2122 ?\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">La demande croissante de m\u00e9thodes plus rapides de quantification cellulaire d\u00e9passe le cadre des chambres de comptage traditionnelles, ce qui incite \u00e0 la mise au point de solutions innovantes permettant un comptage pr\u00e9cis tout en r\u00e9duisant le temps n\u00e9cessaire. La turbidit\u00e9, qui refl\u00e8te l'opacit\u00e9 d'une solution en pr\u00e9sence d'\u00e9l\u00e9ments diffusant la lumi\u00e8re, appara\u00eet comme un moyen efficace d'acc\u00e9l\u00e9rer la quantification cellulaire.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/fr\/notes-application\/quantifier-la-concentration-cellulaire-a-laide-de-la-methode-turbidi-t\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Lire la suite \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"2\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"450\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?fit=1200%2C450&amp;ssl=1\" class=\"attachment-full size-full wp-image-44937\" alt=\"\" data-attachment-id=\"44937\" data-permalink=\"https:\/\/rheolution.com\/fr\/web_banner_size-4-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?fit=1200%2C450&amp;ssl=1\" data-orig-size=\"1200,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Measuring liquid particle\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?fit=1024%2C384&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?resize=300%2C113&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?resize=1024%2C384&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?resize=768%2C288&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?resize=260%2C98&amp;ssl=1 260w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?resize=50%2C19&amp;ssl=1 50w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/web_banner_size.jpg?resize=150%2C56&amp;ssl=1 150w\" sizes=\"(max-width:767px) 700px, (max-width:1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/mesurer-la-taille-des-particules-dans-un-echantillon-liquide\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Comment mesurer la taille des particules dans un \u00e9chantillon liquide \u00e0 l&rsquo;aide de TURBIDI.T\u2122 ?<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/fr\/notes-application\/mesurer-la-taille-des-particules-dans-un-echantillon-liquide\/\" target=\"_blank\">\n\t\t\t\tComment mesurer la taille des particules dans un \u00e9chantillon liquide \u00e0 l&rsquo;aide de TURBIDI.T\u2122 ?\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">La d\u00e9termination de la taille des particules rev\u00eat une grande importance dans de nombreux domaines, tels que les sciences de la vie (nanom\u00e9decine, administration de m\u00e9dicaments, ing\u00e9nierie tissulaire, bioanalyse), la chimie, les sciences de l'environnement et l'industrie. La turbidim\u00e9trie est une m\u00e9thode rapide et non destructive permettant d'estimer la taille des particules selon une proc\u00e9dure simple \u00e0 suivre.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/fr\/notes-application\/mesurer-la-taille-des-particules-dans-un-echantillon-liquide\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Lire la suite \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"2\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"450\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?fit=1200%2C450&amp;ssl=1\" class=\"attachment-full size-full wp-image-44834\" alt=\"\" data-attachment-id=\"44834\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/optimisation-du-rendement-fromager\/attachment\/yieldoptmiziationphase3-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?fit=1200%2C450&amp;ssl=1\" data-orig-size=\"1200,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"yieldoptmiziationphase3\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?fit=1024%2C384&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?resize=300%2C113&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?resize=1024%2C384&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?resize=768%2C288&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?resize=260%2C98&amp;ssl=1 260w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?resize=50%2C19&amp;ssl=1 50w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptmiziationphase3.png?resize=150%2C56&amp;ssl=1 150w\" sizes=\"(max-width:767px) 700px, (max-width:1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/optimisation-du-rendement-fromager\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Parcours d&rsquo;optimisation du rendement \u2013 Phase 3 : Surveillance industrielle en ligne de la coagulation pour l&rsquo;optimisation du rendement<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/fr\/notes-application\/optimisation-du-rendement-fromager\/\" target=\"_blank\">\n\t\t\t\tParcours d&rsquo;optimisation du rendement \u2013 Phase 3 : Surveillance industrielle en ligne de la coagulation pour l&rsquo;optimisation du rendement\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Le fromage est obtenu par coagulation du lait en s\u00e9parant le gel de lait en caill\u00e9 solide et en lactos\u00e9rum liquide. Le gel de lait est coup\u00e9 en petits cubes pour augmenter le rapport surface\/volume du caill\u00e9 et permettre l'expulsion du lactos\u00e9rum, un ph\u00e9nom\u00e8ne appel\u00e9 syn\u00e9r\u00e8se. L'objectif de tout fromager est d'optimiser la r\u00e9tention des mati\u00e8res grasses et des prot\u00e9ines dans le fromage tout en maintenant le niveau d'humidit\u00e9 \u00e0 un niveau contr\u00f4l\u00e9.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/fr\/notes-application\/optimisation-du-rendement-fromager\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Lire la suite \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"2\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"450\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?fit=1200%2C450&amp;ssl=1\" class=\"attachment-full size-full wp-image-44835\" alt=\"\" data-attachment-id=\"44835\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/attachment\/yieldoptimizationphase2-2-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?fit=1200%2C450&amp;ssl=1\" data-orig-size=\"1200,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"yieldoptimizationphase2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?fit=1024%2C384&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?resize=300%2C113&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?resize=1024%2C384&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?resize=768%2C288&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?resize=260%2C98&amp;ssl=1 260w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?resize=50%2C19&amp;ssl=1 50w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png?resize=150%2C56&amp;ssl=1 150w\" sizes=\"(max-width:767px) 700px, (max-width:1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Parcours d&rsquo;optimisation du rendement \u2013 Phase 2 : Stabilisation du rendement fromager gr\u00e2ce \u00e0 la surveillance en ligne de la coagulation<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/\" target=\"_blank\">\n\t\t\t\tParcours d&rsquo;optimisation du rendement \u2013 Phase 2 : Stabilisation du rendement fromager gr\u00e2ce \u00e0 la surveillance en ligne de la coagulation\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Le fromage est obtenu par coagulation du lait et s\u00e9paration ult\u00e9rieure du gel de lait en phases liquide (lactos\u00e9rum) et solide (caill\u00e9). Une \u00e9tape essentielle du processus de fabrication du fromage consiste \u00e0 trancher le gel de lait form\u00e9 en petits cubes pour permettre la s\u00e9paration du lactos\u00e9rum en augmentant le rapport surface\/volume du caill\u00e9. Le choix du moment de la coupe influence grandement le rendement, l'humidit\u00e9 et la qualit\u00e9 du fromage.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Lire la suite \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"2\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"450\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?fit=1200%2C450&amp;ssl=1\" class=\"attachment-full size-full wp-image-44836\" alt=\"\" data-attachment-id=\"44836\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/maitriser-les-parametres-technologiques-production-fromagere\/attachment\/yieldoptimizationphase1-1-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?fit=1200%2C450&amp;ssl=1\" data-orig-size=\"1200,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"yieldoptimizationphase1.1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?fit=1024%2C384&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?resize=300%2C113&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?resize=1024%2C384&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?resize=768%2C288&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?resize=260%2C98&amp;ssl=1 260w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?resize=50%2C19&amp;ssl=1 50w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase1.1.jpg?resize=150%2C56&amp;ssl=1 150w\" sizes=\"(max-width:767px) 700px, (max-width:1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/maitriser-les-parametres-technologiques-production-fromagere\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Parcours d&rsquo;optimisation du rendement \u2013 Phase 1 : Ma\u00eetriser les param\u00e8tres technologiques dans la production de fromage<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/fr\/notes-application\/maitriser-les-parametres-technologiques-production-fromagere\/\" target=\"_blank\">\n\t\t\t\tParcours d&rsquo;optimisation du rendement \u2013 Phase 1 : Ma\u00eetriser les param\u00e8tres technologiques dans la production de fromage\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Des param\u00e8tres tels que la temp\u00e9rature, le pH, la dose de coagulant, la teneur en prot\u00e9ines et le chlorure de calcium influencent la mani\u00e8re dont le lait coagule. Les donn\u00e9es en temps r\u00e9el fournies par CoaguSens\u1d50\u1d9c Flex aident \u00e0 comprendre et \u00e0 contr\u00f4ler l'influence des param\u00e8tres technologiques sur la cin\u00e9tique de coagulation et, par cons\u00e9quent, sur le rendement.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/fr\/notes-application\/maitriser-les-parametres-technologiques-production-fromagere\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Lire la suite \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"premium-blog-footer\">\n\t\t\t\t\t\t\t<nav class=\"premium-blog-pagination-container\" role=\"navigation\" aria-label=\"Pagination\">\n\t\t\t\t<span aria-current=\"page\" class=\"page-numbers current\">1<\/span>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/fr\/wp-json\/wp\/v2\/posts\/50640\/page\/2\/\">2<\/a>\n<a class=\"next page-numbers\" href=\"https:\/\/rheolution.com\/fr\/wp-json\/wp\/v2\/posts\/50640\/page\/2\/\">Suivant \u00bb<\/a>\t\t\t<\/nav>\n\t\t\t\t\t\t<\/div>\n\t\t\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Les propri\u00e9t\u00e9s visco\u00e9lastiques du yogourt influencent significativement l&rsquo;exp\u00e9rience sensorielle du consommateur. Une consistance lisse et cr\u00e9meuse am\u00e9liore la sensation en bouche et la satisfaction du consommateur, servant ainsi de facteur cl\u00e9 de diff\u00e9renciation entre les marques. La consistance et l\u2019onctuosit\u00e9 du produit (fortement li\u00e9s \u00e0 la visco\u00e9lasticit\u00e9) peuvent alt\u00e9rer l&rsquo;exp\u00e9rience gustative, rendant ainsi la texture cruciale pour l&rsquo;attrait et le plaisir du yogourt.  <\/p>\n","protected":false},"author":195401344,"featured_media":46907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[285,321],"tags":[123],"class_list":["post-50640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notes-application","category-turbidity-of-beverages","tag-agri-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Contr\u00f4le de la texture du yaourt pendant la fermentation<\/title>\n<meta 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