Chapter 2 - Cheese

Abstract

This chapter provides an overview of the production of cheese. Over 400 varieties of cheeses have been described and more than 800 indexed by Walter and Hargroves. Attempts have been made to categorize these varieties. Classification by countries in which varieties originated is satisfactory from a merchandising standpoint, but is unsatisfactory as the method does not characterize the variety. The manufacture of cheese can be divided into five general phases. Processed cheese is made by melting and mixing desired blends of cheese, with the aid of heat, to give a smooth homogeneous product. There are three general types of processed cheese defined under the Food, Drug and Cosmetic Act—pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread. These differ in moisture and fat contents. Moreover, processed cheese can be made from most varieties of cheese, but cheddar is used most commonly. A blend of different lots of cheese is selected to obtain desired composition and physical and flavor characteristics. In addition to processed cheese, natural cheese is converted to cold-pack cheese and cold-pack cheese food by grinding or comminuting without the application of heat.