pasteurized process cheeses
are dairy products produced by the continuous blending with heat, of a mixture of natural cheese and other ingredients to form a stable, homogeneous mass. This hot, liquid “melt” is then discharged to a form or package, where it cools and hardens. Three factors are critical in producing pasteurized process cheese. The first is agitation or shear. Bulk natural cheese is ground or shredded before being added to the mixture, while the mixture itself is subjected to shear that varies from gentle to intense, depending on the final product desired. The second factor is heat, which is required along with agitation to obtain adequate hydration and blending of the ingredients. The third factor is the addition of emulsifying salts (trisodium citrate and/or sodium phosphates). These factors are required for two reasons. The first is to chelate cross-linking calcium from the cheese protein, allowing these proteins (caseins) to dissolve into the melt. The free caseins act to stabilize fat and moisture in the final product. The second reason is that emulsifying salts are added to poise the pH of the product in the proper range of between 5.6 and 6.0. Above pH 6.0, the product has less shelf stability and an unpleasant, “soapy” flavor. Below pH 5.6, the product tends to be brittle, and releases excessive free oil.... ...
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