Fromage frais

In general, dairy products are not major sources of B6 in the diet. Concentrations in cheeses and related products vary from about 0.04 (fromage frais, cream cheese) to 0.22 (Camembert) mg per 100 g (Appendix 6A). Whole-milk yogurt contains roughly 0.1 mg per lOOg and the concentration in skim-milk powder is c. 0.6 mg per 100 g. 

Studies on production, storage and quality control measures of dairy products including Cheddar, Brie, Danish Blue and Danish Harvarti cheeses, fromage frais and milk [72] 3 NMR imaging methods, i. e., 2-dimentional spin warp 3-dimentional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. [72]... 

When an acid-coagulated milk gel is broken, the pieces synerese, expressing whey. Acid-coagulated casein is the starting material for a family of cheeses that are usually consumed fresh, i.e., are not matured (ripened) major examples are Cottage and cream cheeses, Quarg, and fromage frais. 

This review will concentrate on those varieties produced by coagulation at pH values close to the isoelectric point of casein at 20-40°C (e.g., Quarg, Fromage frais, cream cheese) acid-heat coagulated fresh cheese varieties (e.g., Ricotta) were reviewed by Torres and Chandan (1981a,b). 

In recent works, four cheeses have been modeled to be incorporated into the thermodjmamic model fromage frais and three ripened cheese Comte, Emmental and Edam. The nature and number of functional groups used are connected with the composition of part of the molecules of the cheeses (Table 3.11). 

Compounds Comte Edam Emmental Fromage Frais... 

Table 3.12. Decomposition into functionai groups, moiar mass and pKa of the fromage frais...

The developed models have been tested to predict the cheeses titration and sorption curves in the presence of additives eommonly used in the manufacturing or processing process of these foods (salts, acids and mixtures of salts and acids). The prediction range of the a is the same for the four cheeses (0.5-1.0), whereas the range of the pH is specific to each cheese from 4 to 10 for the Comte, 3.5-12 for the Edam, 4-11 for the Emmental and 2-12 for the fromage frais. 

Fromage Frais+1% A—. Fromage Frais+3% of lactic acid + 5% NaCl of lactic acid... 

Figure 3.17. Comparison of the experimental and predicted titration curves of the fromage frais in the presence of lactic acid and sodium chloride. The points correspond to the experimental measurements and the lines correspond to the predictions of the model...

The prediction results of sorption curves by the thermodynamic approach are very satisfactory for the four cheeses only the results for the fromage frais are presented as an example (Figure 3.20). The average deviations are less than 0.01 aw unit and maxima deviations are less than 0.015 aw unit in the aw range 0.8-1.0. 

Malik Melas is carrying out work on a masters on the measurement and modeling of the physical-chemical properties of cheese products (Comte, Edam, Emmental, fromage frais). 

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