Processed cheese products

Although established consumers may regard processed cheeses as inferior products compared to natural cheeses, they have numerous advantages compared to the latter  

A certain amount of cheese which would otherwise be difficult or impossible to commercialize may be used, e.g. cheese with deformations, cheese trimmings or cheese after removal of localized mould. 

A blend of cheese varieties and non-cheese components may be used, making it possible to produce processed cheeses differing in consistency, flavour, shape and size. 

They have good storage stability at moderate temperatures, thus reducing the cost of storage and transport. 

They are more stable than natural cheeses during storage, which results in less wastage, a feature that may be especially important in remote areas and in households with a low level of cheese consumption. 

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Today, a wide range of processed cheese products is available, varying in composition and flavour (Table 10.8). 

Table 10.8 Compositional specifications and permitted ingredients in pasteurized processed cheese products" (modified from Fox et al 1996a)... 

Table 10.9 Properties of emulsifying salts for processed cheese products (from Caric and Kalab, 1987)... 

ISO (1984). Cheese and Processed Cheese Products—Determination of Total Phosphorus Content—Molecular Absorption Spectrometric Method (Standard ISO 2962). International Organization for Standardization, Geneva. 

The focus of this chapter is on the generic effects of fat on the composition, structure, yield, flavor, rheology and functionality of hard and semi-hard cheeses and pasteurized processed cheese products. 

Processed cheese products Polyethylene/printing inks/polyester laminate Polypropylene container with an aluminium lid coated with an acrylic based resin on the food contact surface and with nitrocellulose resin on the external surface... 

D. Cheese Slurries Processed Cheese Products A. Introduction... 

Classification of Processed Cheese Products Manufacturing Protocol Principles of Manufacture of Processed Cheese Structure Formation on Cooling Properties of Emulsifying Salts... 

Influence of Various Parameters on the Textural Properties of Processed Cheese Products Nutritional and Safety Aspects of Cheese A. Introduction Protein Carbohydrate Fat and Cholesterol Vitamins Minerals... 

Pasteurized processed cheese products are produced by comminuting, melting, and emulsifying, into a smooth, homogeneous molten blend, one... 

Although a product of recent origin compared to natural cheese, processed cheese products (PCPs) show a parallel increase in growth rate of 3% p.a. Documented world production amounts to 8-10% of total cheese manufactured (MMB, 1991). Factors contributing to the continued growth of these products are ... 

PERMtTTED INGREDIENTS IN PASTEURIZED PROCESS CHEESE PRODUCTS... 

COMPOSmONAL SPECIFICATIONS FOR PASTEURIZED PROCESS CHEESE PRODUCTS" ... 

G. INFLUENCE OF VARIOUS PARAMETERS ON THE TEXTURAL PROPERTIES OF PROCESSED CHEESE PRODUCTS... 

Consumer resistance to the use of synthetic additives in foods has stimulated interest in natural additives and preservatives. The principal natural additive used in cheese is the bacteriocin, nisin. Bacteriocins are peptides which inhibit a limited range of bacteria, usually closely related to the producer organism. The potential of nisin, produced by Lactococcus lactis, as a food preservative was first demonstrated using nisin-producing cultures in the manufacturer of Swiss-type cheese to prevent spoilage by Clostridia (Hirsch et ai, 1951). To date, nisin is the only purified bacteriocin commercially exploited as a food preservative. It can be added to processed cheese products to prevent late blowing by Clostridia, the spores of which, if present in the natural cheese, survive pasteurization (Barnby-Smith, 1992). 

Guinee, T. P. (1990). Pasteurized processed cheese products. Co-op Ireland, February, pp 25-28. 

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