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Fromages blancs

Fromage blanc, a soft white cheese often used in industrial food preparations

Fromage blanc, a fresh product with a registered designation

Fromages blancs are fresh unripened cheese that may be fermented if the fermentation is primarly lactic (2007-628 decree from April 17th 2007 regarding cheese and cheese specialities – article 2). The designation “fresh fromage blanc” may only be used if the product contains alive flora when it is sold to the final consumer.

Various types of fromage blanc exist, they may vary, particularly according to the country where they are produced. Called “quark” in Germany, this kind of soft white cheese may also be called “quarg” in England.

Product information

Fromages blancs manufacturing process

Fromages blancs are unripened soft white cheese. Their manufacturing may be divided into 3 steps:

  • Pasteurisation: milk temperature is increased up to 95°C for 1 to 5 minutes in order to destroy pathogens.
  • Curdling: warm milk clots when mixed with lactic ferments and one coagulation enzyme (rennet for instance).
  • Drainage: to separate curd from lactoserum.

Fromages blancs are usually barely drained. The curd is then put in jars (type of fromages blancs called “faisselle”). It may be whipped (“fromages blancs lissés”), or possibly enriched with cream or other ingredients (sugar, fruits). Fromage blanc may also be served salty or flavoured.

After packing, the product is directly stored in a cold room (temperature between 0 and 6°C). It has a short shelf life to insure its freshness.

Fromages blancs nutritional composition

Fromage blanc is an interesting source of proteins and offers low sugar and lipids contents. Its first ingredient is milk. It contains 85% of moisture.

Fromages blancs are rich in milk proteins (average content is 8g /100g) and particularly in caseins that help assimilate some minerals and micro-nutrients such as:

  • phosphorus
  • iron
  • calcium
  • zinc

Generally, sugar content of fromages blancs is relatively low. Without any addition of ingredients, fromage blanc only contains lactose (av. 3.6g /100g).

Fromage blanc with additional ingredients (fruits, sugar…) contains on average 14g of sugar per 100g of product.

Fat content may vary from 0 to 10% according to milk skimming. Three product categories exist :

  • 0% fat
  • 4% fat
  • 8% fat

Fromages blancs functional properties

  • Sweet and slightly sour taste
  • Taste enhancer
  • Creamy or smooth texture according to your needs
  • Substitution product for cheese to reduce fat content in food preparations.
  • Viscosity increase
  • Keep humidity in some products, in particular for bakery

Fromages blancs industrial applications

  • Bakery: high moisture content in fromage blanc (85%) helps preserve the products humidity.
  • Ready-made meals: Fromage blanc may be mixed with seasoning and then used as a filling.
  • Sauces: Fromage blanc increases viscosity.

FIT offers a full range of fromages blancs in various packagings

  • Fromage blanc 2,8% (1000 kg tanks)
  • Fromage blanc 7% (1 kg, 2 kg and 5 kg buckets)
  • Quark 0,3% (800 kg and 1000 kg tanks, 10 kg buckets)
  • Quark 0,2% (10 kg buckets)

Products' advantages

Sweet and slightly sour taste
Taste enhancer
Creamy or smooth texture
Increase viscosity
Preserve humidity

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