Français
4. Quality control
Processed cheese is a product that undergoes numerous transformations. The characteristics of the finished product are therefore dependent on numerous factors which may interact with each other. Consequently, to limit the risk of defects (§ 5 ), particular attention must be paid to quality control throughout the production process.
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
Quality control
Main defects encountered
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)...
The Ultimate Scientific and Technical Reference
