Glossary
Analogue cheeses and cheese products without fresh milk Manufacturing technologies

hydrocolloid

A water-soluble organic compound that forms highly viscous colloidal dispersions or gels. A distinction is made between reversible and irreversible hydrocolloids, depending on whether or not they can be converted from gel to sol. They are essentially found in two polymer families:

• Proteins: macromolecules composed of amino acid chains of plant or animal origin (e.g. gelatin);

• polysaccharides: macromolecules made up of chains of monomeric sugars (e.g. carrageenans).

krémage

Reaction resulting from a series of physicochemical mechanisms occurring during the manufacture of processed cheeses. It is observed in the kneader by a change in the consistency of the melted mass, which thickens at a variable rate. It is...