9. Conclusion

Spun cheeses are not the only cheeses for which culinary aptitudes are sought: over 80% of Emmental produced in France is packaged in a grated format, and many pressed or soft cheeses (Raclette, Saint Nectaire, Cantal, Vacherin....) are used in dishes. Reliable, repeatable assessment of the functional properties of these cheeses or cheese preparations requires the development or adaptation of methods and equipment that can be implemented quickly and inexpensively.

Precise knowledge of the product's final characteristics enables the cheesemaker to formulate and test technical and technological hypotheses designed to optimize the quality of his cheese.