Processed cheese is made by blending natural cheeses and further processing them with emulsifying salts. There are two main types - pasteurized processed cheese and pasteurized processed cheese spread. Processed cheese spreads contain over 60% moisture and are characterized by their mild flavor and soft, spreadable texture. The production process involves selecting and blending various natural cheeses, adding emulsifying salts, water, and other optional ingredients. The blended cheese is then processed, homogenized, packaged, and stored. Processed cheese provides nutrients while having improved utilization of proteins compared to natural cheeses.

1. Spread cheese , caseinates , co-precipitates , whey powder concentrates,
lactose powder , butter powder

2. Processed cheese is made by further processing of
finished cheese, usually a blend of hard rennet
varieties with different aromas and degrees of
maturity.
There are two types of this cheese:
Various flavourings can be added.
Varieties with a smoked flavour can also be included
under this heading.

3. • Pasteurized Processed Cheese
• Pasteurized Processed Cheese
• Pasteurized Processed Cheese Spread
• Processed Cheese Analog

4. • The term 'dairy based spreads' is used for those products with more than half
their ingredients derived from milk, and which is in a continuous lipid phase.
• Cheese is spread, generally with a knife, onto food products such
as bread and crackers. Spreads are added to food in order to enhance the flavor
or texture of the food, which may be considered bland without it.
• Cheese in general, including processed cheese, is rich in different nutrients such
as proteins, fats, minerals, and vitamins.
• It is reported that utilization of proteins of processed cheese is better than
proteins of natural cheese .

5. • Pasteurized Processed Cheese Spread the constituents of pasteurized
processed cheese spread are similar to those used for making processed
cheese food, but it contains more moisture in order to achieve a soft body
and spreading properties.
• In general standards, the moisture content should not exceed 60% and the
fat should be not less than 20%. This cheese is normally processed at a
high temperature (85–95 C) in traditional cookers, and has a pH between
5.7 and 5.9.
• Processed cheese spreads are characterized by a mild flavor, and a smooth,
soft body that is easy to spread at room temperature.

6. • Selection and Calculation of the Raw Materials
• Cleaning
• Cutting, Mincing, and Milling
• Processing(80–85° C for 8–10 min)
• Homogenization
• Packaging
• Storage

7. • The main raw materials used - natural cheese, emulsifiers, water, and other additives.
• Cheese- Two main factors should be considered in selecting the cheese for processing –
type and degree of maturity.
• The selected cheese should be checked for dry matter, fat, pH, protein content, age,
and degree of maturity.
• More than one variety of cheese is used with the aim of giving the desired body,
texture, and flavor to the final product.

8. • Natural cheeses of different degrees of maturity are selected for processing to obtain the
required composition, physical properties and flavor in the processed cheese.
• Fresh, green or young cheese – 1–2 weeks old – with proper processing's it is
convenient for processed spread cheese as its having high level of intact casein 90-
95%,which enhances stability and high level of fat in dry matter.
• Medium ripened cheese – 2–4 months old- this is used to blend with young cheese .It
has good creaming properties as the intact casein is, to some extent, already hydrolyzed.
• Ripened cheese – over 4 months old- fully ripened cheese is normally added to the
spread cheese blend at a level of 10–20%, mainly to give the desired flavor.

10. • Natural cheese is basically an oil-in-water emulsion, stabilized by cheese protein.
• Heating and agitation, or changing the pH, affects the protein which may lose all or part of its
ability to effect stabilization; defective texture, water and fat separation will occur.
• Emulsifiers mainly works on the cheese protein (casein) as they have direct affect on the
physical properties of processed cheese.
• Mode of action - displacement of the calcium of the insoluble para-caseinate by sodium ions,
resulting in a more soluble casein.
• Emulsifiers role in cheese manufacturing-
1. Removal of calcium from the protein system.
2. Dispersion of the protein.
3. Hydration and swelling of the protein.
4.Control and stabilization of the emulsion system and the
pH of cheese.

12. • Water is very important for producing a stable emulsion.
• Emulsifying salts need water to dissolve and act properly on the casein.
• Water may be added at the start of processing, as in the case for processed cheese spread.
• Water is added to the blend to give the required water content in the processed cheese.

13. • Optional ingredients may be added to the processed cheese blend for economic reasons,
or to improve the shelf life and quality of the product.
• Skim-milk powder and whey powder promote the creaming process and improve
spreadability , but the amount must not exceed 10% of the blend in order to avoid a
sweet-salty taste.
• Fats Different fats may be added to the blend to increase the fat-in-dry-matter content of
the processed cheese. High-fat cream, butter or butter oil may be used as a source of fat.
• Precooked cheese may be used to improve the stability of processed cheese.

14. • Flavoring materials Flavoring materials may be added to give a particular flavor to the
processed cheese, or to improve the flavor, especially when young cheese is used.
• Among these materials, meat , ham, wine, fruit, spices, and essences are commonly used in
processed cheese.
• Flavouring compounds should be of good microbiological quality and it should not affect the
cheese quality.
• Binding agents or stabilizers are sometimes added to processed cheese spread to absorb some
of the water and improve the stability of the cheese.
• The amount of stabilizers, if permitted, should not exceed 0.8% of the processed cheese Gum
arabic, locust bean gum, gelatin, pectin, carboxymethyl cellulose, and agar are examples
of such materials.

15. • Preservatives such as benzoic and sorbic acids are used to overcome the blowing of
processed cheese.
• biological substances, such as nisin, are used as inhibitory agents to prevent the growth of
anaerobic spore-formers (Clostridium), the main cause of blowing in processed cheese.

16. • Fssai compositional specifications for spread cheese are:
• Moisture maximum 60 %
• Milk fat minimum 40% (dry basis)
• Lactose maximum 5 %

17. Defects in processed cheese
TYPE OF DEFECT Effect on cheese CAUSES BECAUSE OF PRECAUTIO
NS
Microbial defects- Spongy texture and bad odor Clostridium may grow during blowing ,
molds may grow on the surface of poorly
sealed packs
Proper
processing and
addition of
preservatives
should
minimize or
eliminate this
problem
Flavor defects- Sharp flavors
Flat flavor
Salty flavor
Rancid flavor
Chemical taste
Putrid taste
Use of too much mature cheese.
Use of too much young cheese.
Use of salty cheese or excess emulsifiers.
use of rancid cheese and/or
butter, or cheese ripened by molds.
use of impure emulsifiers,
addition of certain additives.
use of putrid cheese or growth of
Clostridium.
Blending
should be
proper with
proper GMP in
manufacturing.

18. TYPES OF DEFECTS- EFFECTS ON CHEESE CAUSES BECAUSES
OF
PRECAUTION
Defects of
Physicochemical Origin
Inhomogeneous cheese
could be the result of:
Sticky spread
. Insufficient milling,
. Improper processing
time, temperature.
. Unsuitable emulsifiers
. Use of raw materials of
too low pH
• excess water content or
all the water added at
once
• the blend contains too
much young cheese
• proper creaming is not
achieved

19. Type of defect Effects on cheese spreads CAUSES BECAUSE OF
Defects of Physicochemical
Origin
Visual defects
Gas holes on the cheese
surface
Undesirable color
Sandy texture may result
Water separation
Fat separation
• Gas formation is caused
because of the chemical
reaction between
aluminum and cheese
during packaging
• Browning reaction can
cause undesirable color
• Browning (Maillard
reaction)
• Crystallization
• Addition of all the water
at one time
This defect can be attributed
to the absence of, or use of
poor-quality, lacquering
materials or to the use of an
emulsifying salt which is
too acidic or too alkaline.
Browning (Maillard reaction)

21. Milk Casien products
Skim milk is the byproduct of the cream, butter and ghee
industry. It is rich in solids not-fat content and has high
nutritional value.
Casein is the major protein in milk and constitute 80% of total
protein content and about 20% is whey or serum protein.
Casein is commercially made from skim milk by
oPrecipitation by acid to make acid casein
oCoagulation with rennet to make rennet casein
In addition to these there are other commercial casein product
oCoprecipitate
oCaseinates

22. Casein products
Caseinates- It is produced from freshly precipitated
wet acid casein curd or from dry acid casein by
reaction with any of the several diluted solution of
alkali.
Different types of caseinate are
Sodium caseinate (most commonly used)
Calcium caseinate
Other caseinate like magnesium caseinate

23. Acid casein curd
Mixing with water
Wet milling
Mixing with diluted alkali
Dissolving with heat(steam / hot water)
Moisture Spray drying hot air
Blending
Bagging
storage

25. Used in food application Functions
Baked products Nutrition ,water binding properties
Cheese product Fat and water binding properties and texture
Coffee whitener Fat emulsification
Confectionary Texture
Ice cream Texture and stabilizers
Infant foods Nutrition
Meat products Nutrition , fat and water binding ,texture
Pasta and snacks Nutrition and texture

27. Co-precipitates
• Co-precipitate contains practically all the protein fractions
of milk.
• Coprecipitates are produced by heating skim milk to a high
temperature and then precipitating the casein/whey protein
complex, usually with calcium chloride.
• the mixture is heated to 85 – 95°C and held at that
temperature for a period of 1 – 20 minutes to allow
interaction between the casein and the whey proteins..

28. • Skim milk
• Addition of calcium chloride or acid
• Heating (85-95°C for 1 to 20 min)
• Addition of calcium chloride solution or diluted acid
• Washing
• Drying
• Packaging
• Storage

32. • Ultrafiltration of whey is a much applied method. It results in
separation as well as concentration. Diafiltration gives a purer protein.
• Gel filtration has the drawback that it does not lead to concentration
and, it is expensive and rarely applied.
• Protein separation by ion exchange yields a protein that often mainly
comprises β-lactoglobulin and α-lactalbumin.
• Most whey proteins can be precipitated at low pH by
carboxymethylcellulose or with hexametaphosphate. The protein then is
partly electropositive and the precipitating agent negative, so that
these two compounds associate.

33. • Most whey proteins can be precipitated at low pH by carboxymethylcellulose or with hexametaphosphate.
The protein then is partly electropositive and the precipitating agent negative, so that these two compounds
associate.
• Reverse osmosis, evaporation, and drying are also applied for concentrating whey. There may be several
combinations of process steps, depending on the practical requirement.
• Defatting of whey is also applied to enhance the quality of WPC for food products in which the low fat
content is desirable. To attain this multiple separation techniques are used jointly.

37. WPC uses in food application

39. • Lactose is carbohydrate of milk and is the only sugar of animal origin.
• Lactose in its pure form is a white, water-soluble crystalline powder of
moderately sweet taste with no odour.
• Lactose is extensively used in food and pharmaceutical industries
• due to its nutritional importance and multiple functional properties. Low
sweetness, consistency improvement in confectionery and bakery products, as
carrier and anticaking agent in powder foods, filler for tablets and capsules,
controlled browning in bakery products, flavour enhancer in sauces and dressings,
nutritional importance in infant formulas, an additive in culture media etc.

40. The protein separated from the whey is a liquid form of lactose used
for infant formula, sport drinks and other nutritional uses in food
including soups.
The evaporated dry solids account for approximately 60% of the
liquid whey.
There are two basic method of recovery, depending on the raw
material:
• Crystallisation of lactose in whey from which the protein has been
removed by UF or some other method before concentration.

43. Butter powder was originally developed for the processed foods industry. When used in
baking, butter powder really shines. As it is mostly butter, the flavor really comes
through in your baked goods. Butter powder is extremely handy in mixes. Being in a
powdered form, it blends easily with the other dry ingredients in a mix. Then, weeks or
months later when it's reconstituted, the batter acts just as if you'd added butter.
And of course, the end result is a dish or baked good that has a great flavor. You can
use butter powder in many of the same dishes where you'd use regular butter. Add
butter powder to your cooked vegetables, macaroni and cheese, instant rice or in any
cooked dish calling for butter.

45. • Process-induced changes in whey proteins during the manufacture of whey protein concentrates
M.A. de la Fuente1 , Y. Hemar, M. Tamehana, P.A. Munro, H. Singh* Institute of Food, Nutrition
and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand
• http://www.milkingredients.ca/index-eng.php?id=195
• Dairy processing handbook by Tetra pak
• DAIRY TECHNOLOGY Principles of Milk MARCELD EKKEIRN,C .D E K K E R NEW
YORK – BASEL
• Dairy IGNOU books UNIT 15
• Indira Gandhi National Open University School of Agriculture BPVI-016 Dairy Products – III
• Processed Cheese A Gouda and AAbou EI-Nour, Suez Canal University, Ismailia, Egypt Copyright
2003, Elsevier Science Ltd. All Rights Reserved.