Abstract
This chapter describes technological aspects over processed cheese production affecting the properties and mainly the structure of processed cheeses. The effect of selected raw materials (natural cheeses, dairy and non-dairy fat, rework, emulsifying salts, hydrocolloids, emulsifiers, low-molecular saccharides, bioactive substances, calcium content, flavorings), target parameters (e.g., dry matter content, fat in dry matter content) and technological characteristics (melting temperature, holding time, agitation speed, homogenization, cooling rate, storage condition) are highlighted in this chapter. The latter factors play the most important role in processed cheese structure development.
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