3. Similar cheeses
The growth in the culinary use of cheese has led to the development of the "ingredient cheese" market. The search for culinary functionalities (spreading, stringing, browning, topping, rapability, etc.) at competitive prices has facilitated the development of analogous cheeses. These analogous cheeses are generally defined as products obtained by blending different constituents, including fats and/or proteins of non-dairy origin.
Their manufacturing processes involve replacing some or all of the dairy ingredients with less expensive ones. The mastery of their functional properties probably partly explains the success of these products in the world...
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Similar cheeses
Quality control
Bibliography
Regulations
Decree no. 2013-1010 of November 12, 2013, amending decree no. 2007-628 of April 27, 2007 on cheeses and cheese specialties. Journal Officiel de la République Française of November 14, 2013.
Extract from decree no. 2007-628 of 27/04/2007 modified by decree no. 2013-1010 of 12/11/2013 ;
Article 4 "The name "processed cheese" is reserved for the product obtained by melting and...
Main producers and manufacturers
Processed cheese in France:
Fromageries Bel: Vache qui rit, Kiri, Toastinette
Lactalis: Grosjean, Chairman
Entremont
Bongrain (Rambol, P'tit Louis)
Dairygold Food Ingredients France
Melting salts :
Sofima-Joha (BK Giulini)...
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