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9. Conclusion
Spun cheeses are not the only cheeses for which culinary aptitudes are sought: over 80% of Emmental produced in France is packaged in a grated format, and many pressed or soft cheeses (Raclette, Saint Nectaire, Cantal, Vacherin....) are used in dishes. Reliable, repeatable assessment of the functional properties of these cheeses or cheese preparations requires the development or adaptation of methods and equipment that can be implemented quickly and inexpensively.
Precise knowledge of the product's final characteristics enables the cheesemaker to formulate and test technical and technological hypotheses designed to optimize the quality of his cheese.
Cheeses Analogues" technology is not covered in this article. In the future, these cheeses could represent a significant proportion of culinary cheese products....
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Conclusion
Bibliography
Directories
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Manufacturers
• ALMAC Srl Italy http://www.almacsrl.com
• ALPMA France http://www.alpma.fr
• CMT Italy http://www.cmt-spa.com
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Regulations
Council Regulation (EC) no. 510/2006, "Ricotta di bufala campana", EC no.: IT-PDO-0005-0559-18.10.2006.
Council Regulation (EC) No 510/2006, Amendment application pursuant to Article 9 and Article 17(2) "Mozzarella di bufala campana", EC No: IT/PDO/117/0014/20.09.2002.
Statistical and economic data
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Economic data: markets and consumption
The term "mozzarella" is often used generically, which includes several product families under this name; however, it can be considered that this "cheese" has seen the most marked growth in production since the 1980s, with annual growth rates of 5 to 10%, depending on the country.
The USA produced...
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