Melting salt, processed cheese

Tatsumi, K., Ohba, S., Nakajima, I., Shinohara, K., and Kawanishi, G. (1975). The effects of melting salts on the state of dispersion of casein. 3. The effect of melting salts on the texture of process cheese. J. Agric. Ghent. Soc. Jpn. 49, 481-489. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

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