Soft cheeses with natural crust
The pastes soft with natural crust constitute a category of cheeses with share, because of the origin of their Lait, which, most of the time comes from goats. Indeed, the report/ratio Caséine S Protéine S of Lactosérum is less low in these milks, which induces a greater proportion in PLS. These last have properties different from caseins, they are for example much more thermosensitive, but also have a strong foaming capacity. One can then expect properties different from cheeses, as well on the rheological level as gustatory.
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