PASTA FILATA CHEESE MARKET ANALYSIS

Pasta Filata Cheese Market Report, by Cheese Type (Mozzarella, Kashkaval, Caciocavallo, Provolone, Ragusano, and Others), by Form (Cubes, Blocks, Slices, and Shredded), by Milk Source (Buffalo, Cow, Goat, and Sheep), by Application (Residential Use and Commercial Use), by Distribution Channel {B2B (Business-to-Business), B2C (Business-to-Consumer): Hypermarkets & Supermarkets, Departmental Stores & Convenience Stores, Online Stores}, and by Region (North America, Latin America, Asia Pacific, Europe, Middle East, and Africa) - Size, Share, Trends, and Forecast 2019 - 2027

Published In : Aug 2019
Code : CMI2973
Pages :250
Formats :
Excel and PDF
Industry : Food and Beverages

Market Challenges And Opportunities

However, cheese making involves fermentation process, which can cause microbial contamination in cheese products, and therefore cheese manufacturers have to follow stringent government regulations to assure safety and quality of the final product. For instance, according to the European Commission, E. coli content of >1,000 colony forming units (cfu)/g is unsatisfactory in cheese made from milk or whey that has undergone heat treatment.

According to regulation of European Commission No. 2515/94, for mozzarella cheese, typical micro flora resistant to curd stretching should not be less than 107 cfu/g in cheese samples analyzed within three days of the date of production. Moreover, alternatives or other cheese types such as vegan cheese (cheese prepared from soya) is expected to pose a threat to global pasta filata cheese market growth.

Market Restraints