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3. Conclusion
The aim of this article was to describe some of the major developments taking place in the cheese industry, in terms of new manufacturing technologies. These new technologies meet a number of objectives: firstly, economic objectives to simplify a highly complex process and optimize yields, and secondly, because new concerns are emerging. These may be of a nutritional nature, with the concern for a balanced diet less oriented towards the consumption of animal proteins, and increasingly of an environmental nature, with the impact of the production of these same proteins on climate change. These new technological directions, particularly in the case of cheese analogues, are receiving a very suspicious welcome from consumers, who are nonetheless demanding very low prices. However, these products should not be seen solely as a cost-cutting strategy, even if this is undeniable. As we have seen,...
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Conclusion
Glossary
Bibliography
Websites
Bleu-Blanc-Cœur industry website http://www.bleu-blanc-coeur.org/
Standards and norms
- Codex alimentarius : Norme générale pour les additifs alimentaires - Codex stan 192 - 1995
Regulations
Decree no. 2013-1010 of November 12, 2013 amending decree no. 2007-628 of April 27, 2007 on cheeses and cheese specialties.
Decree no. 2006-628 of April 27, 2007 on cheeses and cheese specialties.
Commission Regulation (EC) No 760/2008 of July 31, 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards authorizations for the use...
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