CLANAE 10.502—Cheese making

Where 10.502 sits

1. C Manufacturing industry
2. 10 Food product manufacturing
3. 10.5 Dairy product manufacturing
4. 10.50 Dairy product manufacturing
5. 10.502 Cheese making

What 10.502 includes

• Cheese is defined as the fresh or ripened product obtained by separating the whey from milk or reconstituted milk, coagulated by the action of rennet and/or specific enzymes, with or without the addition of specific bacteria or permitted organic acids. According to the ripening time and the water content of the paste, cheeses are classified as follows: - Soft cheese or fresh cheese: this type has a water content of 45 to 55%, for example: white cheese, ricotta, petitsuisse, neufchâtel, mascarpone, mozzarella, caccio, crema, cuartirolo, cremoso, brie, camembert, por salut, criollo, gorgonzola, roquefort, or blue cheese, etc. Semi-hard cheese: This type of cheese has a water content of 36 to 44%, for example: Gruyère, Emmental, Fontina, Pategrás, Gouda, Edam, Cheddar, washed-paste cheeses (Danbo, Fynbo, Samsoe), Tybo, Cacciocavallo, etc. Hard cheese: This type of cheese has a water content of 27 to 35%, for example: Parmesan, Reggiano, Reggianito, Sbrinz, Sardo, Romano, Pepato, Canestrato, Provolone, etc. Grated cheese is the product obtained by mechanically disintegrating the paste of hard cheeses into granules. Processed or reprocessed cheeses are melted mixtures of ground or grated cheeses.
• Production of: - cheeses - curds - fresh, concentrated, or dried whey

10.502 in other systems