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Pierre SCHUCK: Engineers at the Dairy Research and Technology Laboratory (LRTL, INRA)
INTRODUCTION
This article follows on from :
[F 6 305] presenting the general principles of cheese processing, as well as fresh cheese manufacturing processes;
[F 6 306] dedicated to the manufacture of soft cheeses.
It describes the manufacture of pressed cheeses, as well as whey cheeses, which form a separate family.
Finally, economic data and bibliographical references can be found in [Doc. F 6 308].
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Cheese processing (part 3)
Pressed cheese production processes
Bibliography
Economic data
Tables 1 , 2 , 3 , 4 show the quantities produced in France for the three main cheese families.
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