Conclusion

The aim of this article was to describe some of the major developments taking place in the cheese industry, in terms of new manufacturing technologies. These new technologies meet a number of objectives: firstly, economic objectives to simplify a highly complex process and optimize yields, and secondly, because new concerns are emerging. These may be of a nutritional nature, with the concern for a balanced diet less oriented towards the consumption of animal proteins, and increasingly of an environmental nature, with the impact of the production of these same proteins on climate change. These new technological directions, particularly in the case of cheese analogues, are receiving a very suspicious welcome from consumers, who are nonetheless demanding very low prices. However, these products should not be seen solely as a cost-cutting strategy, even if this is undeniable. As we have seen,...