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Article | REF: F6306 V1

Cheese processing (part 2)

Authors: Henri GOUDÉDRANCHE, Bénédicte CAMIER-CAUDRON, Jean-Yves GASSI, Pierre SCHUCK

Publication date: December 10, 2001 | Lire en français

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     INTRODUCTION

    This article follows on from , which covers the general principles of cheese processing as well as those specific to fresh cheeses.

    Together with soft and pressed cheeses, these represent the three main cheese families in France, with values fairly close to the tonnages produced.

    The last article [F 6 307] is devoted to the manufacture of pressed cheeses, as well as whey cheeses, which form a separate family. Finally, economic data and bibliographical references can be found in [Doc. F 6 308].

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