H H H

H H H

Ingredients:
3 Industrial Camembert 2
4 Solubilized soft cheeses
5 Pressed uncooked 5.5
6 Pressed semi cooked cheese 2.9-3.1
7 Pressed cooked cheese 2.6-3

Directions:
2.3-2.6
1.7-2.3 5.0
1.5-1.8
0.6-0.7
H 4.5
0.4-0.5
Ca/SNF%
In vat
Drainage
In hoop
SNF%
Dry off MNFS% 4.0
80 75 70 65 60 55
FIGURE4 Technologicalcheeseclassification(9).doi:10.1128/microbiolspec.CM-0003-2012.f4
TABLE1 AdaptedcheeseclassificationfromOttogalli’smodel(10)incorporatingexamplesofVermontcheesesandincludingnewand/ormodifiedcategoriesa
Groupandclass Family Description Vermontcheeseexample(s)
Lacticinia
ClassA(freshcheeses,rarelyripened) 1 Yogurt-likeproduct,butwithlossofsomewhey NA