“…Because each stage of the cheese production process has a function that affects the characteristics of the final product. Mainly the steps include ingredient selection and preparation; natural cheese should be chosen and ground (based on age, pH, taste, and intact casein content), choosing the suitable emulsifying salt, formulation, and calculation of additional components (to achieve the desired moisture, fat, salt, and pH values of the finished product by legal requirements), processing and storing processed cheese (heating and combining during cooking), packaging, chilling, and storing ( Kapoor and Metzger, 2008 , Çelik and Yuksel, 2016 , Sadighara et al, 2022 ).…”