AVOIDING DEFECTS IN PROCESSED CHEESE

AVOIDING DEFECTS IN PROCESSED CHEESE

Introduction

When you make process cheese, as with all other dairy foods, certain parameters must be followed to prevent defects.
The focus of this discussion is on crystals and inclusions.
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Understanding the causes of process cheese crystals and inclusions can be valuable when planning and assessing changes in formulation, production and utilization.
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The most common inclusion seen in process cheese [USA] is evidence of undissolved emulsifying salts.  High pH in process cheese also promotes crystal development.  Other causes can be very high cooking temperatures, high orthophosphate levels and lactose crystallization, to name a few.
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**  Refer to the article attached for more information on how to avoid defects in process cheese.

   





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