4. Development prospects for these different types of products
4.1 Cheeses from recombined milk
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The difficulty of manufacturing with recombined milk lies in the quality of the raw materials and the parameters of the recombination process. Powdered raw materials, which are sources of protein, must have excellent rehydration properties and give curd rheological characteristics as close as possible to those obtained with fresh milk. The rheological characteristics of the coagulum can be analyzed in terms of gel firming speed and maximum firmness. This will help explain the quality and kinetics of the draining process to be followed.
But there's more to making cheese with recombined milk than just coagulation and draining. In the case of cheeses such as pasta filata, a texturizing stage is also necessary:...
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Development prospects for these different types of products
Conclusion
Bibliography
Bibliography
Websites
SPX-APV Flex-mix processor http://www.spx.com/en/apv/pd-060-mp-mixers-flexmix-processor/
CLEXTRAL, EPT™ porous powders http://www.clextral.com/fr/alimentation-humaine-et-animale/food/...
Main producers and manufacturers
Cheese and processed cheese manufacturers
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France :
Fromageries BEL http://www.groupe-bel.com/
Bongrain SA (Savencia Fromage et Dairy) http://www.bongrain.com/fr/accueil.html
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Research laboratories
University College Cork, Cork, Ireland PF Fox, PLH McSweeney
Mississippi State University, Mississippi State, MS, USA, J.W. Fuquay
University of Wisconsin-Madison, Biological Systems Engineering, College of Agricultural and Life Sciences
University of Illinois Urbana-Champaign, Department of Food Science and Human Nutrition
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Events
Press release – July 8, 2015: Clextral, DIANA Pet Food, LIS and Triballat-Noyal join forces to install an EPT™ pilot in Europe http://www.legris-industries.com/uploads/media/CdP_2015_07_08_ ClextralFR.pdf
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