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5. 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, which always involve the processing of dehydrated ingredients, are sometimes halfway between traditional cheese-making technology and melting technology. A fortiori when specific texturing steps are associated, we can speak more generally of cheese paste texturing. Texturing during the manufacturing process is a key factor in determining the desired organoleptic characteristics of the finished product. The emergence of new manufacturing equipment, specifically dedicated to the recombination and transformation of raw materials, has enabled the development of these products. This development will be all the more important if the functional properties of powdered raw materials can be improved upstream. Finally, the conditions...
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Conclusion
Glossary
Bibliography
Bibliography
Websites
SPX-APV Flex-mix processor http://www.spx.com/en/apv/pd-060-mp-mixers-flexmix-processor/
CLEXTRAL, EPT™ porous powders http://www.clextral.com/fr/alimentation-humaine-et-animale/food/...
Main producers and manufacturers
Cheese and processed cheese manufacturers
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France :
Fromageries BEL http://www.groupe-bel.com/
Bongrain SA (Savencia Fromage et Dairy) http://www.bongrain.com/fr/accueil.html
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Research laboratories
University College Cork, Cork, Ireland PF Fox, PLH McSweeney
Mississippi State University, Mississippi State, MS, USA, J.W. Fuquay
University of Wisconsin-Madison, Biological Systems Engineering, College of Agricultural and Life Sciences
University of Illinois Urbana-Champaign, Department of Food Science and Human Nutrition
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Events
Press release – July 8, 2015: Clextral, DIANA Pet Food, LIS and Triballat-Noyal join forces to install an EPT™ pilot in Europe http://www.legris-industries.com/uploads/media/CdP_2015_07_08_ ClextralFR.pdf
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