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Cheese processing

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In 2003, world production of cheese reached 17.5 million tons, which was produced from about 190 million tons of milk. If we consider that milk is inoculated with 1 to 1.5% of starter acidification, it is possible to estimate the world production of the latter between 1.9 and 2.9 million tons or about 1.9 to 2.9 .1021 bacterial cells. French cheese production totaled 1.82 million tons, including 1.69 million tons of cow's milk cheese, 72,348 tons of goat milk cheese, and 53,746 tons of sheep milk cheese adding up to 650 327 tons of fresh cheeses and 1.17 million tons of cheeses. AOC cheese production is 190,540 tons, and raw milk cheese production is 183 505 tons. French consumption of cheese is 24 kilos per capita, with 15.4 kilograms of diverse cheeses and 8.6 kilos of fresh cheese. France occupies second place in the European Union, ahead of Greece. Cheese making, is based upon the action of bacteria and rennet on milk components, which leads to the processing of liquid milk in a compact mass. This document presents the different stages of cheese making, and the necessary controls over these steps.

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