3. Ingredients used in manufacturing
3.1 Raw materials: cheeses
Cheeses obtained by enzymatic coagulation with rennet are characterized by the following criteria:
pH ;
total dry extract (% by mass) ;
fat (% by mass) ;
fat-free dry extract (% by mass) ;
nature of the texture in relation to the structure of the...
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Ingredients used in manufacturing
Manufacturing technology: operations and materials
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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,...
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