Abstract
Pasteurized process cheeses (often called processed cheese or American cheese) are manufactured, with the aid of heat, from a variety of natural cheeses, emulsifying salts and other permitted ingredients. The result is a variety of high shelf-life cheeses with smooth, uniform body and predictable melting properties. This chapter provides an overview of some of the make procedures, sensory proerties and defects encountered with pasteurized process cheeses.
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The author of this revised chapter acknowledges Diane Kussy and Edward Aylward, for their original work on this chapter for the 2nd Edition.
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Clark, S. (2023). Pasteurized Process Cheeses. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_12
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DOI: https://doi.org/10.1007/978-3-031-30019-6_12
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