7. Glossary – Definitions
processed cheese
Product resulting from the melting and emulsification by heat of cheese, or a mixture of cheeses, with the possible addition of other dairy products (milk, whey, butter, buttermilk, co-precipitates, etc.).
melting salts; emulsifying salt
Essentially made up of sodium or potassium salts, phosphoric acid and citric acid, they play an important role in cheese melting.
krémage; creaming
A stage in the melting process that helps to restructure the product and achieve the desired consistency.
analogue cheese; fromage analogue
Generally defined as a product obtained by mixing different constituents including fats and/or proteins of non-dairy origin.
cooking-melting; melting...
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Glossary – Definitions
Bibliography
Regulations
Decree no. 2013-1010 of November 12, 2013, amending decree no. 2007-628 of April 27, 2007 on cheeses and cheese specialties. Journal Officiel de la République Française of November 14, 2013.
Extract from decree no. 2007-628 of 27/04/2007 modified by decree no. 2013-1010 of 12/11/2013 ;
Article 4 "The name "processed cheese" is reserved for the product obtained by melting and...
Main producers and manufacturers
Processed cheese in France:
Fromageries Bel: Vache qui rit, Kiri, Toastinette
Lactalis: Grosjean, Chairman
Entremont
Bongrain (Rambol, P'tit Louis)
Dairygold Food Ingredients France
Melting salts :
Sofima-Joha (BK Giulini)...
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