CHEESE
TECHNOLOGY
Dr. Sanjeev Kuma
Dairy Technology Division
SGIDT, Patna
PROCESSED CHEESE AND RELATED PRODUCTS
• Processed cheese ---- a product made by blending natural
cheese of different ages in required proportion with
emulsifying salts followed by heating and continuous
mixing to form a homogeneous mass
• Processed cheese------ initially manufactured with the aim
of increasing the shelf life of natural cheese.
• Manufacturing of process cheese involves blending of
cheeses of different age.
• Allows sub-graded cheeses like gassy, highly acidic etc. to
be utilized, instead of those getting wasted
• According to FSSR (2011), ‘Processed Cheese’
means the product obtained by grinding, mixing,
melting and emulsifying one or more varieties of cheeses
with the aid of heat and emulsifying agents.
It may contain cream, butter, butter oil and other milk
products subject to maximum 5.0 per cent lactose content
in the final product and edible common salt, vinegar/acetic
acid, spices and other vegetable seasoning and foods other
than sugars properly cooked or prepared for flavoring
and
Characterization of the product provided these additions
do not exceed one sixth of the weight of the total solids of
the final product on dry matter basis and cultures of
harmless bacteria and enzymes
Conti---
It shall have pleasant taste and smell free
from off flavor and rancidity.
It may contain food additives permitted in
the regulation and
It shall conform to the microbiological
requirements as prescribed in the regulation.
It shall have moisture not more than 47%
and milk fat not less than 40% on dry matter
basis.
• FSSR (2011):
• Process Cheese Spread as the product obtained by grinding, mixing,
melting and emulsifying one or more varieties of cheese with
emulsifying agents with the aid of heat.
• It may contain Cream, Butter oil and other dairy products, subject to a
maximum limit of 5.0 percent lactose in the final product, salt,
vinegar, spices, condiments and seasonings, natural carbohydrate
sweetening agents namely sucrose, dextrose, corn syrup, corn syrup
solids, honey, maltose, malt syrup and hydrolysed lactose and food
properly cooked
• or
• otherwise prepared for flavoring and characterization of the product
provided these additions do not exceed one sixth of the weight of
total solids of the final product on dry weight basis and cultures of
harmless bacteria and enzymes.
• .
Conti--
• It shall have pleasant taste and flavor free
from off flavor and rancidity
• It may contain permitted food additives and
shall conform to the microbiological
requirements as prescribed in the
regulation. It shall have moisture not more
than 60% and milk fat not less than 40% on
dry matter basis
Attributes Processed Processed Processed
% cheese cheese foods cheese
spread
Moisture 45 44 60
(max)
Fat (min) 40 23 20
Salt (max) 3 3 3
Receiving natural cheese
Analysis
Selection for blending
Tempering and cleaning
Quartering and grinding
Heat processing
Addition of emulsifiers, salt, water etc.
Packaging
Cooling and storage
Flow diagram of manufacture of processed cheese.
