5. Quality control
5.1 Raw materials
These checks must be carried out as soon as the raw materials arrive at the production site.
-
Physico-chemical: pH, dry extract and fat content.
It is also advisable to carry out an analysis of relative casein content, particularly for mature cheeses (percentage of nitrogen precipitated by potassium alum), and to check for the absence of contaminants.
Organoleptic: external and internal appearance, texture, color and flavor.
Bacteriological plan: estimation of the initial microbial load in total and spore germs.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Quality control
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Economic data
Production of processed cheeses increases slightly each year, making France the European Union's second-largest producer, behind Germany, with over 25% of the European total. Tonnage manufactured totaled 129,133 t in 2004. French production has expanded in recent years, mainly thanks to the manufacture of intermediate food products to replace traditional ripened cheeses. The latter do not always have good culinary qualities,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
