Process Cheese: Scientific and Technological Aspects—A Review

Abstract

Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. Extensive research on the important physicochemical and functional properties associated with process cheese and the various physicochemical, technological, and microbiological factors that influence these properties has resulted in process cheese being one of the most versatile dairy products with numerous end-use applications. The present review is an attempt to cover the scientific and technological aspects of process cheese and highlight and critique some of the important research findings associated with them. The 1st objective of this article is to extensively describe the physicochemical properties and microstructure, as well as the functional properties, of process cheese and highlight the various analytical techniques used to evaluate these properties. The 2nd objective is to describe the formulation parameters, ingredients, and various processing conditions that influence the functional properties of process cheese. This review is primarily targeted at process cheese manufacturers as well as students in the field of dairy and food science who may want to learn more about the scientific and technological aspects of process cheese. The review is limited to the relevant research associated with process cheeses as defined by the U.S. Code of Federal Regulations and does not cover imitation and substitute cheeses.

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…Schreiber melt test was implemented by Schreiber Foods (Green Bay, Wisconsin, USA) and is known as the commonly used empirical test for these types of products [31] albeit modified over the years. Table 2 illustrates the effect of pH and starch type on meltability of different processed cheese analogues measured by modified Schreiber test.…”

Measuring Cheese Maturation with the Fluorescence Fingerprint

“…Properties of processed cheese are influenced by various chemical and compositional properties of the natural cheese such as fat, moisture and intact casein content (Kapoor and Metzger, 2008). Whereas in a young, unripe cheese, casein molecules are intact and can create a rigid structure in the processed cheese, the casein molecules in ripened cheese become hydrolyzed, yielding a softer product.…”

“…Consequently, many processed cheese makers rely on their experience to adjust the ingredient blend for a specific product (Kapoor and Metzger, 2008). The objective of this study is to develop a quick and objective method to measure the degree of cheese maturation, which would greatly aid in optimizing the manufacturing process.…”

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

“…The degree of fat emulsification is significantly affected by the presence of surface active compounds (SAC; for example phospholipids, lipoproteins, glycoproteins, etc.). [1,2] The final fat content of processed cheese is affected by the addition of milk fat. In the dairy industry, butter, cream, and anhydrous milk fat are normally used, as well as natural cheeses with various fat contents in dry matter.…”