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3. Implementation
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Step 1 – Fat standardization
Milk must be partially skimmed to achieve the target fat-to-dry matter (F/D/M) content (table 1 ). The milk fat content is adjusted by mixing skimmed and whole milk, or skimmed milk and cream. Cream is obtained by continuous centrifuging in skimmers (figure 3 ) at a temperature above 30°C, usually 50 to 65°C
[F 2 730]
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Characteristics and properties of the final product
Bibliography
Bibliography
- (1) - - http://www.fao.org
- (2) - L'économie laitière en chiffres. - Édition 2021, CNIEL.
- (3) - LOPEZ (C.),...
Regulations
French cheese decree no. 2007-628 of April 27, 2007 on cheeses and cheese specialties
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