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Large glenoid bone loss defects are associated with higher failure rates after arthroscopic Bankart repair in cases of glenohumeral anterior instability, further necessitating bone graft reconstruction. Because most techniques use strong initial fixation using metal devices, bone graft resorption considered to be closely related to the presence of metal components is a potential shortcoming of these techniques. We describe an arthroscopic technique for anatomical reconstruction of the glenoid that uses a tricortical iliac crest with a metal-free fixation method using 2 ultra-high-strength sutures (FiberTape Cerclage System; Arthrex, Naples, FL), which provide substantial stability to the graft, and finishing with a capsulolabral reconstruction.

In the present work, we studied the effect of calcium addition, pH adjustment, and ultrafiltration on the physico-chemical characteristics and cheesemaking properties of goat milk that contained low synthesis-rate α s1 -casein variants. Calcium addition resulted in an increase in the colloidal calcium content of milk but had no major effect on its renneting properties. Milk acidification caused a major modification of calcium equilibria, a decrease of rennet clotting time and an increase of gel firmness. Milk protein enrichment by ultrafiltration led to an increase in the curd firming rate and its maximum strength. This treatment also improved the dry matter recovery during cheese manufacture, proportionally to milk solids enrichment. The three treatments had cumulative effects (no interaction) and it is concluded that an adequate combination of acidification and protein concentration can improve the cheesemaking properties of deficient milk to make them equivalent to those of milk that contain favourable variants.