Plusieurs types de classification des fromages sont possibles. Ottogalli (2000) a proposé une classification des fromages du monde en 8 classes et 45 familles reposant sur des critères microbiologiques. La FAO propose une classification suivant la consistance de la pâte (liée à la teneur en eau), la teneur en matière grasse et les principales caractéristiques d'affinage (voir le tableau en annexe).

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dbpedia-owl:abstract
  • Plusieurs types de classification des fromages sont possibles. Ottogalli (2000) a proposé une classification des fromages du monde en 8 classes et 45 familles reposant sur des critères microbiologiques. La FAO propose une classification suivant la consistance de la pâte (liée à la teneur en eau), la teneur en matière grasse et les principales caractéristiques d'affinage (voir le tableau en annexe). Cette approche de type « anglo-saxonne » qui groupe les fromages suivant un critère de texture utilise les termes de « fromage à pâte dure, molle » employés aussi dans la classification européenne mais avec un sens différent. L'approche européenne, plus spécifique de l'Europe du Sud d'ailleurs, groupe les fromages sur la base des processus technologiques. C'est la classification présentée dans cet article et c'est la plus utilisée en France.
  • There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, but with no single method being universally used. The combination of types produces around 500 different varieties recognised by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.
  • Con classificazione dei formaggi si intende la distinzione effettuata tra le varie tipologie di formaggio a seconda del tipo di latte utilizzato, del tipo pasta o di crosta di cui sono composti e del processo di stagionatura al quale i formaggi sono sottoposti durante la produzione nei caseifici.Si parla di "formaggio" senza altre specificazioni solo quando il latte è totalmente vaccino.
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  • Plusieurs types de classification des fromages sont possibles. Ottogalli (2000) a proposé une classification des fromages du monde en 8 classes et 45 familles reposant sur des critères microbiologiques. La FAO propose une classification suivant la consistance de la pâte (liée à la teneur en eau), la teneur en matière grasse et les principales caractéristiques d'affinage (voir le tableau en annexe).
  • Con classificazione dei formaggi si intende la distinzione effettuata tra le varie tipologie di formaggio a seconda del tipo di latte utilizzato, del tipo pasta o di crosta di cui sono composti e del processo di stagionatura al quale i formaggi sono sottoposti durante la produzione nei caseifici.Si parla di "formaggio" senza altre specificazioni solo quando il latte è totalmente vaccino.
  • There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, but with no single method being universally used.
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  • Types de pâtes de fromage
  • Classificazione dei formaggi
  • Types of cheese
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