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5. Main defects encountered
The quality of processed cheese is influenced by many factors linked to the formulation and manufacturing process. Slight deviations in processing can have significant consequences. These can result in defects as early as the melting stage, or after a certain storage time. While the most frequent cause of these defects lies in the nature of the raw materials and ingredients, we must not forget the parameters linked to the process, notably the mechanical, chemical and thermal elements.
5.1 Defects detectable during manufacture
Numerous defects can be detected prior to packaging operations. Without being exhaustive, the following defects can be identified:
the dough has a lumpy appearance (and comes away from the...
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Main defects encountered
Conclusion
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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