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8. Optimizing functional baking properties
The interactions between the physico-chemical composition, curd processing and "ripening" of a spun paste determine the functional and organoleptic properties expected when cooking a culinary preparation using a cheese product (
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Optimizing functional baking properties
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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