Fromages blancs, petits-suisses et laits fermentés riches en protéines

Fromages frais and high protein fermented milk are the result of milk coagulation through the action of lactic acid bacteria and/or rennet. Different technologies can be used to concentrate the curd (centrifugation, ultrafiltration…). The different technologies, the amount and diversity of cultures and ingredients that can be used (such as fruits, cream…) lead to a great variety of products. Fromages frais bring all milk nutrients. Their main characteristic is their high protein content, which is due to the process. On average, they contain 5.2 to 7.5% proteins, compared with 3.3% in milk. Their fat content, which depends on the amount of cream added during the process, ranges from 0% up to an average 10% for petits-suisses. Sweetened fromages frais contain moderate amounts of sugars (13 to 15% on average). Due to their diversity and high nutritional value, fromages frais are a good alternative to other fresh dairy products.