Marine Protected Areas (MPA) are often contemplated as a tool for the sustainable management of exploited resources and ecosystem conservation. This paper proposes an approach to establish a statistical diagnostic of the effects of MPAs on fish assemblages, and define corresponding ecological indicators. This requires choosing relevant variables (abundance, diversity, demographic parameters ...) and appropriate statistical methods. The study was based on data from the Abore reef Reserve in New Caledonia. Two sets of methods: 1-inferential linear models (ANOVA, GLM); 2- Partial Least Squares (PLS) methods of regression, were used to test the effects of this MPA. PLS enabled us to test simultaneously within a model, density, species richness, biomass and mean size variables of fish community to retain the most sensitive and relevant ones. Habitat variability was also taken into account in these models. Species were grouped according to several criteria: 1- feeding habit; 2- taxonomy; 3- mobility; 4- adult size; 5- demographic strategy. No significant effect of the opening of the Abore reef to fishing was found for mobility. Feeding habit was the only criterion for which the results from the inferential models and PLS showed a significant effect of reserve status for all variables. Species richness, density, and to a lesser extent mean size, were sensitive to the removal of reserve status, but not biomass. Results from ANOVA and PLS regression were consistent but the latter allows a more holistic approach as it integrates all variables within a single model.

An attempt at classifying the influence of different characteristics of milk and cheesemaking on the rheological properties of Abondance cheese is presented. Abondance is a traditional farmhouse French hard cheese with protected denomination of origin (PDO). Thirty-nine cheeses made from unpasteurized cows' milk were sampled. Spline partial least squares regression was used to relate milk properties and cheesemaking practices to rheological properties of the six-month-old cheeses. These properties were the deformability modulus and the strain and stress at fracture measured by compression. Milk properties and technological practices had overall the same degree of relationship with the rheological properties investigated: plasminogen-derived activity in milk and mineral-protein equilibrium, on the one hand, and brining and resting, on the other hand. However, acidification kinetics and 1-d pH, which result from both milk properties and technological practices, showed the strongest relationships with rheological characteristics. Factors that were most appropriate for modelling Abondance rheological properties are discussed.