Processed Cheeses

PCPs are also used as an ingredient in several cookery applications, for example, as slices in burgers, toasted sandwiches, pasta dishes, au gratin sauces, savory breads and cordon-bleu entrée in poultry products.

From: Reference Module in Food Science , 2016

CHEESES | Processed Cheese

A. Gouda , A. Abou El-Nour , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Pasteurized Processed Cheese Foods

Processed cheese food resembles the above processed cheese but contains more moisture and less fat. Optional ingredients may be added, including dried whey, dried skim milk, lactose, and organic acids. The moisture content should not exceed 44% and the fat content should be not less than 23%. The processing temperature is normally 85–90   °C and the pH of the processed product is 5.6–5.8. Processed cheese food has a softer body and milder flavor than processed cheese. (See LACTOSE; WHEY AND WHEY POWDERS | Production and Uses.)

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Volume 3

Timothy P. Guinee , in Encyclopedia of Dairy Sciences (Third Edition), 2022

Applications

PCPs are used in many applications, in both the raw and heated forms. The suitability for particular applications depends primarily on the textural and flavor characteristics of the unheated PCP and the cooking properties of the heated PCP. Unheated PCPs are used as a table product with a spectrum of consistencies ranging from firm, elastic and sliceable to creamy, smooth and spreadable. The variation in consistency makes it suitable for a range of uses, e.g., substitute for natural sliceable or shredded cheese (e.g., on bread, crackers, or in sandwiches), table spreads, sauces and dips. PCPs are also used as an ingredient in several cookery applications, e.g., as slices in burgers, toasted sandwiches, pasta dishes, au-gratin sauces, cordon-bleu entrée in poultry products. PCPs may be also be dried as cheese powders which are then dry blended with other ingredients in the preparation of formulated foods such as dry soup or sauce mixes, ready prepared meals, snack coatings.

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Diversity and Classification of Cheese Varieties: An Overview

Paul L.H. McSweeney , ... Patrick F. Fox , in Cheese (Fourth Edition), 2017

Processed Cheese Products

Processed cheeses differ from natural cheese by not being made directly from milk but from various ingredients such as natural cheese (usually), emulsifying salts, milk solids, butter oil, other dairy ingredients, vegetable oils, or other ingredients ( Fox et al., 2000; see Chapter 46). Processed cheese is produced by blending shredded natural cheeses, varying in maturity, with emulsifying salts and often other ingredients and heating the blend under vacuum with constant agitation until a homogeneous blend is obtained. Although connoisseurs of cheese often regard processed cheese as inferior to natural cheese, the former has a number of advantages, including stability and consistency, and they provide an outlet for inferior quality cheese which might otherwise be difficult to sell. The nutritional value of processed cheese is generally similar to that of natural cheese, although it has usually a higher sodium content than the latter but this can be reduced (see Chapter 46). Reducing the fat content of processed cheese has less undesirable consequences than for natural cheese. As processed cheese can be produced in a wide range of flavors, shapes, and consistencies, it is particularly popular for ingredient applications. About 2 × 106 tonnes of processed cheese are produced annually, that is, ∼14% of natural cheese.

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The role of dairy ingredients in processed cheese products

T.P. Guinee , in Dairy-Derived Ingredients, 2009

20.5 Conclusions

Processed cheese products (PCPs) are composites formulated from natural cheese, water, emulsifying salts and optional ingredients, the type and level of which depend on the category of the PCP, e.g. named variety processed cheese, processed cheese or processed cheese preparation. The formulation is blended and heated to ~75–85°C while shearing continuously to give a hot uniform molten PCP which is hot-packed and stored chilled. While natural cheese is the major ingredient, accounting for ≥   51   g·100   g−1 in all categories of PCPs, dairy ingredients can be added at substantial levels (e.g. 10   g·100   g−1) to some categories such as processed cheese preparations, as defined by the Codex Alimentarius Commission (FAO/WHO, 2008).

Calcium phosphate paracasein is the main protein in rennet curd cheeses (e.g. Cheddar, Gouda), which are the main varieties used in PCPs. This protein is inherently insoluble because of intermolecular calcium and/or calcium phosphate mediated linkages. Hence, heating cheese to a high temperature (e.g. 90°C) while shearing, is conductive to protein aggregation, destabilisation of the fat globule membrane, fat coalescence, and leakage of free fat and moisture. However, the addition of emulsifying salts, such as sodium orthophosphate and/or citrate, prevents such an occurrence and promotes the formation of stable uniform PCPs. The salts do this by increasing the pH of the blend (e.g. ~5.7 to 6.0, compared with <   5.5 in natural cheese) and competing with the casein for calcium. They thereby mediate the transfer of most of the calcium and phosphate from the protein and its conversion to a predominantly 'sodium' paracaseinate, as confirmed by the large proportions of insoluble calcium and phosphate (~70% of total) and water-soluble protein (~70–90% of total) in PCPs. The paracaseinate is the primary stabiliser in PCPs, binding free water and emulsifying free fat released during processing of the cheese. The degree of paracaseinate hydration and the size distribution of emulsified oil droplets are major determinants of the rheology and heat-induced functionality of the resultant PCPs.

Casein-based ingredients (and butter fat), when added as a partial substitute for cheese protein, similarly contribute to the formation and stabilization of PCPs. Nevertheless, differences in initial solubility (e.g. rennet casein versus MC), pH (e.g. acid casein versus sodium caseinate) and mineral composition lead to diversity in their functionality (e.g. water binding, emulsification) during processing and in the characteristics of the resultant PCPs. For example, for similar processing conditions and product composition, rennet casein is generally more suited to the manufacture of elastic block-type PCPs with moderate heat-induced melt/flow than acid casein or caseinates, which are ideal for the manufacture of high moisture, spreadable PCPs.

Whey protein is generally added as a cheap substitute for cheese protein. It is not as amphiphilic as casein and therefore not as effective as an emulsifier of free fat during processing. Whey proteins are prone to heat-induced denaturation and aggregation/gelation via disulphide and other (e.g. hydrophobic) interactions. Consequently, they markedly restrict the ability of PCPs to melt and flow when heated by the consumer. The increased melt/flow resistance is undesirable in most cooking applications, but can be desirable in others (such as fried cheese).

Dairy ingredients containing whey protein and casein (e.g. MPCs, CWPts, CB) impart the properties of both protein components, but relative effects on the properties of PCPs can be influenced by the type and level of ingredient, product pH, processing conditions (e.g. temperature, homogenisation) and cooling rate.

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Whey Protein Ingredient Applications

Phil Kelly , in Whey Proteins, 2019

9.5.4 Incorporation of Whey Proteins Into Pasteurized Processed Cheese Products and Analogue Cheese Products

Processed cheese as a product evolved from the transformation of natural cheeses by melting and pasteurization with the aid of emulsifying salts (ES) before filling into molds and packaging. Processed cheeses have a distinct milder flavor profile to that of natural cheeses, which frequently appeals to consumers encountering the taste of cheese for the first time. Logistically, processed cheeses have a longer shelf life by virtue of tighter quality assurance protocols surrounding their pasteurization, hot-filling and packaging. In addition, processed cheeses are produced in a variety of textures such as blocks, slices, spreads, and dips that add taste and convenience to food preparations. In general, processed cheese or processed cheese products (PCPs) are categorized as incorporating the highest (up to 80% possible) level of natural cheese in their formulations. Accordingly, as the amount of natural cheese is reduced in PCP formulations due to replacement with other ingredients, the resulting products may need to be redefined in accordance with relevant national legislation as summarized by Guinee (2016). Examples according to the Food and Drugs Administration–FDA (2012) include pasteurized processed cheese, pasteurized processed cheese spread, and pasteurized processed cheese food. The type and level of optional ingredients permitted are determined by the product type, and include dairy ingredients, vegetables, meats, stabilizers, ES, flavors, colors, preservatives, and water.

A minimum cheese content of 51% (w/w) of the final product is required in pasteurized processed cheese foods and spreads, in which non-cheese ingredients (e.g., dairy ingredients) may be used at levels up to ~15% depending on the composition of the PCP (Guinee, 2016).

In contrast, analogue cheese products (ACPs) generally contain no added cheese, except where small amounts are added to impart a cheese flavor or as required by customer specifications. Similar to PCPs, ACPs contain added stabilizers, ES, flavors, colors, preservatives, and water. ACPs may be categorized arbitrarily as dairy, partial dairy, or nondairy, depending on whether the fat and/or protein components are from dairy or vegetable sources (Shaw, 1984). Partial dairy analogues employing vegetable oil as fat source (e.g., soy oil, palm oil, rapeseed, and their hydrogenated equivalents) and dairy-based proteins (usually rennet casein and caseinate) are commonly formulated with ES and water in a manner similar to PCPs.

As the proportion of natural cheese is reduced in formulations, the opportunity is presented to incorporate more milk protein ingredients (e.g., rennet casein, acid casein, caseinates, whey proteins) in ACPs and PCPs in accordance with customer specification and conformance with prevailing legislation. Product innovation in these cheese categories relies substantially on the availability of emerging novel ingredients to create new textures or just simply facilitate least-cost formulation objectives by virtue of enhanced functionality of added proteins; these can have a marked influence on the physicochemical and rheological properties, stability, and usage appeal characteristics of pasteurized PCPs and ACPs (Abou El-Nour, Schurer, Omar, & Buchheim, 1996; Guinee, 2009; O'Riordan, Duggan, O'Sullivan, & Noronha, 2011; Savello, Ernstrom, & Kaláb, 1989). Regular sweet whey powder with ~12–15% protein is used widely in PCPs as a cost-effective filler to impart a mild sweet taste and a smooth consistency, especially desirable in highly processed cheese spreads and dips (Guinee, 2016). WPCs and WPIs are less used due to their relatively high cost, hence their inclusion may be to address specific functions such as (1) controlled melting of PCPs distributed in meat-based products, and (2) enhancing stiffness and viscosity of high-moisture spreadable PCPs. The effects of added whey proteins on the texture and cooking characteristics of PCPs is associated with a concentration-dependent loss of flowability irrespective of degree of denaturation (French, Lee, DeCastro, & Harper, 2002; Gupta & Reuter, 1993; Hill & Smith, 1992; Kaminarides & Stachtiaris, 2002; Mleko & Foegeding, 2000, 2001; Mounsey, O'Kennedy, & Kelly, 2007; Savello et al., 1989). The functional behavior of processed cheese with added whey proteins during heating is likened to a two-component system (Mleko & Foegeding, 2001) involving a melting casein network and nonmelting whey proteins. Hence, there is a focus on the capacity of whey protein particles/aggregates to interact and form larger particles or a network in the processed cheese environment at typical cooking temperatures (80–100°C) during manufacture or later at the point of food service. A high calcium content and relatively low pH (~≤6.0) of the processed cheese environment is conducive to a high degree of interaction of heat-denatured whey proteins by covalent (disulfide), hydrophobic, and electrostatic interactions.

Coprecipitated casein−whey protein ingredients provide an adventitious approach to the incorporation of whey protein when such protein complexes are used in place of regular casein/caseinates. Once again, the control of heat-induced denaturation and aggregation of whey protein with respect to the size/gelation capacity of the resultant reaction products is pertinent to the functionality of casein−whey protein coprecipitates (CWPCPs) (Donato & Guyomarc'h, 2009; Mleko & Foegeding, 1999). Mounsey et al. (2007) varied the coprecipitation conditions, e.g., pH of skim milk (9.5, 7.5, 3.5), before heating (90°C×20   min) and prior to reacidification to pH 4.6 on the performance of the resultant liquid CWPCPs during cooking of model PCPs. Meltability and fluidity of PCPs improved significantly as the pH of the skim milk at heating was increased. Conversely, reducing the pH at heating to 3.5 had the opposite effect. Substitution of acid-casein powder with CWPCPs in a PCP formulation at a level of ~8% contributed 1.0–1.4% whey protein.

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Food Science Basics: Healthy Cooking and Baking Demystified

Jacqueline B. Marcus MS, RD, LD, CNS, FADA , in Culinary Nutrition, 2013

Processed Cheese Food

Processed cheese is a mixture of partially ripened and fully ripened cheeses, plus a number of sodium-containing chemicals, colors and flavors for aroma, taste and texture. Processed cheese foods can be moist and tasty, thanks to their chemical mixtures. Since they melt easily when cooked and are relatively inexpensive compared to natural cheeses, they are popular to eat out-of-hand, in cooked dishes and as dips.

The word processed means to alter something from its natural state by chemical or physical procedures for convenience, safety or both. Methods of processing include aseptic processing, canning, dehydration, freezing, refrigeration and others.

Dairy milk is a processed food that has been pasteurized to destroy bacteria. Processed cheese often incorporates pasteurized milk. Processing may add saturated fats, trans fats, sodium and sugar. When evaluating the many types of processed cheese and their uses, it is good to keep all of these issues in mind.

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Saturated fat reduction in milk and dairy products

E.S. Komorowski , in Reducing Saturated Fats in Foods, 2011

9.3 Cheese

Cheese is the dairy product made by coagulating milk or milk products followed by draining of whey, such that the whey protein/casein ratio does not exceed that of milk. The Codex General Standard for Cheese (CODEX, 1978) gives as raw materials milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk.

Coagulation is generally carried out by the action of rennet or other suitable coagulating agents, and the essential requirement is that the cheesemaking process results in a concentration of milk protein, or more precisely the casein portion, so that consequently the protein content of the cheese will be distinctly higher than the protein level of the blend of dairy materials that the cheese was made from. Alternative processing techniques which also result in coagulation of the protein and give similar physical, chemical and organoleptic characteristics, are also permitted.

This is a very broad definition, and it becomes even broader when account is taken that the cheese may be unripened or ripened, and also may be of a firmness that ranges from soft to extra-hard. Unripened cheese, including fresh cheese, is cheese which is ready for consumption shortly after manufacture. Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterising the cheese in question. One category of ripened cheese is mould ripened, which is cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese.

Traditionally most countries developed their own cheesemaking techniques and individual cheeses, but since many cheeses have a relatively long shelf-life cheeses are important in international trade, and these cheeses are often manufactured in many countries in addition to the country where the cheese originated.

Cheeses fall into certain broad categories with individual Codex Standards, including Cheeses in Brine (CODEX, 1999a) and Unripened Cheese (CODEX, 2001). Many cheeses are sufficiently well known and important in international trade to have their own Codex standard, for example the standard for Cheddar cheese is CODEX STAN 263–1966 (CODEX, 1966).

Although in principle reduced fat cheeses are possible since the permitted raw materials include both milk and skimmed milk, in any proportion, there are many challenges. Different varieties of cheese have different fat contents. Table 9.1 illustrates this for some common cheeses.

Table 9.1. Typical fat contents of certain named varieties of cheese

Cheese Fat content (g per 100   g)
Brie 29.1
Camembert 22.7
Cheddar 34.9
Danish blue 28.9
Edam 26.0
Gouda 30.6
Stilton 35.0

Source: Food Standards Agency, 2002

For a named variety of cheese, it is necessary that the resultant cheese possesses the characteristics of the named variety, such as its flavour, texture and other organoleptic qualities. In addition many named variety cheeses have compositional constraints to prevent fraud and ensure that consumers obtain the intended product. These compositional constraints are generally a maximum moisture and a minimum fat content. To take into account that traditional ripening of cheese results in moisture loss, fat contents are generally given not as percentages of the product, as is the case for most other foods, but as a percentage of the dry matter in the cheese.

In order to permit reduced fat cheeses the Codex Standards define the compositional ranges permitted for the standard named cheese, but also give compositional ranges intended to allow cheeses to be manufactured which retain the essential characteristics of the cheese. These modified cheeses must be labelled in such a way as to ensure that the consumer is aware of the true nature of the product (e.g. 'reduced fat Cheddar'). Current UK legislation does not give this flexibility, though at the time of writing (2010) changes to the legislation to permit this are under consideration.

Fat reductions are obtained by replacing the whole milk used in the traditional cheese by partly skimmed milk, and this partly skimmed milk may be obtained directly by skimming using high-speed centrifugal separators as for drinking milk, or by reconstituting skimmed milk from skimmed milk powder and water.

Fat reductions in cheese must of course be compensated for by some increases, and the two possibilities are moisture or protein, and cheesemakers use one or both of these to develop reduced fat cheese with characteristics as similar as possible to the traditional cheese. Moisture addition leads to a softer cheese while protein addition gives a harder cheese. The addition of whey proteins has been investigated (Punidadas et al., 2000), as has protein concentrate (Shakeel-Ur-Rehman et al., 2003).

In addition, the manufacturing conditions may be modified in order to produce reduced fat cheese closer to the eating qualities of the traditional product. For example, for Cheddar the pasteurisation temperature and pH at milling may be modified (Guinee et al., 1998). Other processing changes are reductions in scald temperature and cheddaring time to increase the moisture content and produce a texture closer to the standard product (Banks et al., 1989). The scald temperature is the temperature to which the curd is heated following the renneting process and which selectively stops the growth of certain types of bacteria and alters the degree of syneresis. The cheddaring time is the time at which the whey is partially drained and the cut curd stacked. Different starter cultures can also be used to modify the properties of the reduced fat Cheddar (Fenelon et al., 2002).

For ripened cheeses, salt (sodium chloride) plays a very important role in regulating the microbiological, biochemical and physical changes which occur as the cheese ripens and which lead to the final product having its required characteristics. The key parameter is not the absolute salt content but the percentage of salt-in-moisture since this influences the water activity (Guinee and Fox, 2004), and it is recognised for Cheddar for example (Lawrence and Gilles, 1980) that this percentage must be in the range 4 to 6. Mild (relatively short ripening) Cheddar will be at the lower end of this range, and mature (relatively long ripening) Cheddar at the higher end. A consequence is that if a reduced fat Cheddar has a higher moisture content than the traditional Cheddar the absolute salt content will need to be increased to maintain the desired salt-in-moisture percentage.

When reduced fat cheeses were first produced they were often considered to be less acceptable by consumers on account of both their flavour and texture, but found favour as cheese toppings on pizzas, for example, and in cheese sauces. Some cheesemakers have now successfully modified their recipes and cheesemaking processes to produce reduced fat ripened cheeses which are very close to the traditional cheese in eating properties. Although these reduced fat ripened cheeses are a relatively small part of the market at present, as consumers are encouraged to try these cheeses it is expected that the market will grow significantly.

9.3.1 Processed cheese

Processed cheese and processed cheese preparations consist of a wide variety of products in which cheese is melted and emulsified, usually with the addition of other milk components or foodstuffs. The products range from those which consist mainly of cheese to products where the cheese content is important in contributing to the flavour of the product, but is present in relatively small amounts.

The ingredients in addition to cheese are cream, butter and butteroil, and for processed cheese preparations other dairy ingredients such as milk powder.

The range of processed cheese products is extensive, with some products being hard and sliceable, others soft and spreadable, and others intended for dipping. A further complication is the characterisation of some processed cheese by variety name, such as 'Processed Emmental cheese' or 'Spreadable Processed Emmental Cheese'.

Although Codex Standards for these various product types exist (CODEX, 1978a, 1978b, 1978c), in practice trade both nationally and internationally has developed independently of these standards to meet consumers' needs and at the time of writing (2010) it is likely that these standards will be withdrawn.

These products contain sodium from two sources: the sodium chloride present in the natural cheese used in the formulation, and the emulsifying salts such as sodium citrate or polyphosphates which are needed to produce a uniform stable product. Reduced saturated fat versions of these products can be made by using a lower fat natural cheese as starting point, and by reducing the quantities of cream, butter and butteroil, and increasing the quantities of milk powder and water. The use of lower fat natural cheese produced by the addition of buttermilk has been reported as improving the quality of the resultant processed cheese (Raval and Mistry, 1999). A study by Lee et al (2003) has shown that in the manufacture of processed cheese the creaming reaction which occurs is primarily a protein-based interaction, which takes place with or without the presence of fat, indicating that reduced fat formulations are capable of development.

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NISIN

G.C. Williams , J. Delves-Broughton , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Processed Cheese Products

Processed cheese products cover a wide range, including block cheese (approximately 44–46% moisture), slices (46–50% moisture), spreads (52–60% moisture), and sauces and dips (56–65% moisture). All are heat-processed and contain emulsifying salts. Product innovation in the industry is considerable and formulations can be of low fat or reduced sodium chloride content and may contain various flavor additives such as herbs, fish, shellfish, and meat. All these factors, along with bacterial quality of the raw ingredients, severity of the melt process, filling temperature, and shelf-life requirement can affect the microbial stability of processed cheese products and hence the requirement for nisin and the level at which it needs to be applied.

The ingredients used in the manufacture of these products are raw cheese, butter, skimmed milk powder, whey powder, phosphate, or citrate emulsifying salts and water. Spores of anaerobic clostridial species are often present in some of these ingredients, particularly the cheese, and are able to survive the heat process of 85–105   °C for 6–10   min commonly used in the heat process. The composition of processed cheese in terms of the relatively high pH (5.6–6.0) and moisture content combined with low redox potential (anaerobic conditions) can result in spore germination and growth, which may result in subsequent spoilage due to production of gas, off-odors, and digestion of the cheese. Clostridium spp. often associated with the spoilage of processed cheese are C. sporogenes, C. butyricum, and C. tyrobutyricum. Trials with processed cheese products have been carried out in the UK using a cocktail of spores of the aforementioned Clostridium spp. at inoculation levels of approximately 200 spores per gram. Spoilage was prevented during storage at 37   °C by 6.25   mg   kg−1 nisin. Partial control was achieved with 2.5   mg   kg−1 whilst control samples that did not contain nisin readily became spoiled.

The potential for growth and toxin production by C. botulinum in processed cheese products, particularly spreads, is of considerable significance. Trials in the US have indicated that, in processed cheese spreads, nisin is effective in delaying or preventing the growth and subsequent toxin production by inoculated spores of C. botulinum types A and B. These studies indicated that the use of nisin as an effective preservative in processed cheese spreads should form part of a multicomponent food preservation system. Levels of moisture, sodium chloride, phosphate emulsifier salt, and pH are all factors important in determining the necessary level of nisin to provide the required shelf-life. Facultative aerobic Bacillus spp. can also cause spoilage problems in processed cheese products and these organisms are also controllable using nisin. Levels used to prevent spoilage are 5–20   mg   kg−1, whereas levels used to provide protection against C. botulinum are 12.5   mg   kg−1 and above.

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CHEESE | Cheese as a Food Ingredient

T.P. Guinee , in Encyclopedia of Dairy Sciences, 2002

Definition, Types and Applications

Cheese is used directly as an ingredient in the preparation of an extensive array of culinary dishes in the home/catering sectors and prepared foods in the industrial sector ( Figures 3 , 4 and 5 ). Natural cheese is also used extensively by the industrial sector in the mass production of so-called cheese ingredients, which include ready-to-use grated cheeses, shredded cheeses, cheese blends, PCPs, CPs and EMCs ( Figure 2 ). These products are, in turn, used as ingredients by the manufacturers of formulated foods and, to a lesser extent, by the catering/food service industries ( Figures 4 and 5 ).

Figure 4. Areas in which cheese is used as an ingredient in other foods or for the preparation of cheese ingredients.

Figure 5. Uses of cheese as an ingredient.

While any cheese may be used as an ingredient, the most widely used varieties include Mozzarella (in pizza), Cheddar (in cheese powders), fresh acid-curd varieties (in cheesecake and dairy desserts) and pasteurized processed Cheddar (as slices in burgers).

The major cheese ingredients are described in more detail below.

Pasteurized Processed Cheese Products (PCPs)

PCPs are produced by comminuting, melting and emulsifying one or more natural cheeses and optional ingredients into a smooth, homogeneous, molten blend, using heat, mechanical shear and (usually) emulsifying salts. PCPs may be consumed directly as table cheeses or spreads, as a culinary ingredient or as an ingredient in formulated food products (e.g. soups, cheese sauces, gratins) (see CHEESE | Pasteurized Processed Cheese Products).

Dehydrated Cheeses and Cheese Powders

Dehydrated cheese products were developed during World War II as a means of preserving cheese solids under unfavourable conditions, e.g. temperature >21   °C for a long period of time. Today, dehydrated cheese products find widespread use as flavouring agents and/or nutritional supplements in a variety of foods, including biscuits and other bakery products, sauces, snack coatings, soups, pasta, cheese dips, processed cheese, potato au gratin, ready-made dinners, dehydrated infant meals and convalescent foods ( Figure 3 ). Dehydrated cheese products have certain advantages over natural cheese including:

1.

Convenience of use in fabricated foods, where they can be either dry blended with other ingredients (e.g. in dried soup, sauce or cake mixes), blended into wet formulations in the manufacture of prepared foods, or applied directly to the surface of snack foods (e.g. popcorn, potato crisps, nachos).

2.

Their long shelf-life, owing to their relatively low water activity (∼0.2–0.3).

3.

Greater diversity of flavour and functional (e.g. reconstituted viscosity) characteristics, made possible by the use of different cheese types, EMCs and other ingredients in their preparation.

Dehydrated cheese products may be classified arbitrarily into four categories:

1.

Dried grated cheeses (e.g. Parmigiano or Romano).

2.

Natural CPs; these products are made using natural cheeses, emulsifying salts and, sometimes, natural cheese flavours.

3.

Extended CPs; these products are made using natural cheese powders and other dairy (e.g. skim milk powder, whey powders, lactose) or non-dairy (starches, maltodextrins, flavours, flavour enhancers) ingredients.

4.

Dried EMCs.

Generally, dried grated cheeses are used as highly flavoured sprinklings (e.g. for pasta dishes, soups) and in bakery products, e.g. biscuits. Cheese powders are used in numerous applications, especially in formulated foods prepared by dry blending different ingredients (e.g. dry soups, sauces, cake mixes) and as snack coatings (e.g. popcorn, nachos, tortillas).

Enzyme-Modified Cheeses

Enzyme-modified cheeses are essentially cheese curds that are modified through the addition of water, enzymes, starter culture and/or other ingredients (e.g. lyophilized butteroil), and processing (as for PCPs) to accelerate the development of intense cheese flavours that mimic those of specific natural cheese varieties, e.g. Cheddar cheese (see CHEESE | Enzyme-Modified Cheese). Following flavour development, the curd (usually referred to as paste) is pasteurized and may be dried. Compared to natural cheeses, EMCs offer certain advantages as flavouring agents: (1) high flavour intensity, which enables small quantities to impart a strong cheese flavour; (2) high flavour consistency and stability; and (3) the suitability of dried EMCs for dry blending makes them suitable for an array of applications, e.g. bakery and snack foods.

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Raw material selection: dairy ingredients

B.T. O'Kennedy , in Chilled Foods (Third Edition), 2008

Processed cheese products

Processed cheese is produced by blending shredded natural cheese of varying maturity with emulsifying salts and other ingredients. The mixture is heated under vacuum with continuous agitation until a homogeneous plastic mass is obtained. Natural shredded cheddar cheese will not form a homogeneous plastic mass on heating. This is due to the inherent negative hydration characteristics of casein matrices in the presence of calcium and calcium phosphate, especially at lower pH values. Emulsifying salts (citrates, phosphates and polyphosphates) act as calcium chelators and adjust the pH of the mixture. The casein matrix hydrates and becomes homogeneous and effectively emulsifies the free fat in the natural cheese. Hence the name 'emulsifying salts'.

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