Français
7. Qualitative assessment of cheeses before cooking
The parameters influencing cheese quality are numerous; however, the main criteria remain draining (physical and mechanical) and acidification (final level and kinetics), details on table 10
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Qualitative assessment of cheeses before cooking
Optimizing functional baking properties
Bibliography
Directories
-
Manufacturers
• ALMAC Srl Italy http://www.almacsrl.com
• ALPMA France http://www.alpma.fr
• CMT Italy http://www.cmt-spa.com
...
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
-
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...
The Ultimate Scientific and Technical Reference
