remains below 2% (current dosage is generally less, 0.2%). Sanitary standards require below 10 coliforms per gram, below 1 fecal coliform per gram, below 10 Staphylococcus aureus per gram, and absence of Salmonella in 25 g.

C. Utilization

Fromage frais is frequently eaten as a dessert and may be served with fruit and sugar. The preflavored products are often sweetened (10-12%), packed in small cups (30 g/cup), and marketed to children. In addition, it can be served plain or with herbs, though the latter option is not currently used in France. Especially, the low-fat products provide an excellent source of proteins low in fat and calories.

Though fromage frais is traditionally a French cheese, it is now sold in many European countries (4). The sale of fromage frais is increasing in part due to the product attributes listed below. Its popularity with children is a reflection of the increased sale of flavored products, which generally are targeted toward children (Fig. 1)

Excellent nutritional quality—high protein, low fat (for low-fat varieties).

Mild taste well suited for children.

Higher viscosity than European yogurt and thus very convenient for young children learning to eat with a spoon.

Excellent safety record: the heat treatment, continuous post-fermentation processing procedures, and low pH minimize the potential for post-pasteurization contamination.

Low production costs due to highly automated processing.

High yield because several methods exist that lower protein content of the whey.

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