2. Fresh cheese production processes

Production of fresh cheeses is constantly increasing (table 5 ). There are two different technologies for making fresh cheeses. A distinction must be made between "country" cheeses (molded cheeses, faisselles), which are produced by slow draining, and smoothed cheeses (fromage blanc, Swiss, semi-salted), which are produced by rapid draining (by centrifugation or ultrafiltration). The latter undergo mechanical shearing to homogenize the paste, resulting in a smoother texture. If this character is not sufficient, it can be further enhanced by homogenization in homogenizers or smoothing machines.