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Processed Cheese Products

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Cheese: Chemistry, Physics and Microbiology

Abstract

Processed cheese is produced by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, and by heating the blend under a partial vacuum with constant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairy and non-dairy ingredients may be included in the blend.

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Authors and Affiliations

  1. Faculty of Technology, University of Novi Sad, Yugoslavia

    Marijana Carić

  2. Centre for Food and Animal Research, Agriculture Canada, Ottawa, Ontario, Canada

    Miloslav Kaláb

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  1. Marijana Carić
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  2. Miloslav Kaláb
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Editor information

Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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Carić, M., Kaláb, M. (1993). Processed Cheese Products. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2648-3_15

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  • DOI: https://doi.org/10.1007/978-1-4615-2648-3_15

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