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Article | REF: F6306 V1

Cheese processing (part 2)

Authors: Henri GOUDÉDRANCHE, Bénédicte CAMIER-CAUDRON, Jean-Yves GASSI, Pierre SCHUCK

Publication date: December 10, 2001 | Lire en français

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    1. Special production features for soft cheeses

    1.1 Regulations and hygiene

    Soft cheeses make up a vast family of cheeses, ranging from traditional products such as AOC (appellation d'origine contrôlée) cheeses, to industrial products and specialties.

    Various manufacturing techniques and maturing processes [42] are at the root of their great diversity.

    With 472,807 tonnes produced in 1999, soft cheeses account for around 28% of French cheese production tonnage (table B at [Doc. F 6 308] ).

    According to the international standards (A-6/1978) of the FAO (Food and Agriculture Organization) and the WHO (World Health...

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