Processed cheese

Processed Cheese overview and flow chart.

1. PROCESSED CHEESE PRATHAMESH KUDALKAR 13FET1011

2. PROCESSED CHEESE FSSA Definitions: 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 and may contain cream, butter, butter oil and other milk products. It may also contain non-dairy ingredients not exceeding one sixth of the weight of the total solids of the final product on dry matter basis. Processed Cheese Spread means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheese with emulsifying agents with the aid of heat and may contain cream, butter oil and other dairy products. It may also contain natural carbohydrate sweetening agents and other non-dairy ingredients not exceeding one sixth of the weight of total solids of the final product on dry weight basis.

3. STANDARDS Maximum Moisture, % (m/m) Minimum Milk fat, % (dry matter basis) Lactose Maximum, % (m/m) Processed Cheese 47 40 5 Processed Cheese Spread 60 40 5

4. PRODUCTS One third of the cheese produced in the world is processed In India, processed cheese accounts for more than 80% of the total cheese consumed.

5. ADVANTAGES

6. FLOW CHART

7. CCP CCP Effect Selection of Raw Cheese Use of sour or gassy cheese more than 5% may lead to off flavours 75 % of the cheese used may be 0-3 months old and about 25 % of the cheese be 6-12 months old. Sanitation of Equipment May cause microbial contamination Addition of Emulsifier Inadequate emulsifier concentration may lead to phase separation. Processing Conditions Inadequate heating will lead to improper blending Storage Storage at higher temperatures may lead to microbial growth

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