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Pasteurized Process Cheese

  • Diane Kussy
  • Edward Aylward
Chapter

Introduction

Pasteurized Process Cheese Consumption

While natural cheeses tend to form free fat and moisture in cooking applications, process cheeses are made to have smooth, uniform flow when melting occurs. The cooking stage of process cheese manufacture tends to stop natural cheese aging, thereby extending the flavor properties of mild- or medium-aged cheeses throughout a much longer shelf life than would be the case of natural cheeses from which they are made. Further processing of natural cheeses affords manufacturers the ability to select melting properties that range from free-flowing, to partially restricted, to full melt-restriction. A free-flowing melt is desirable for hamburgers and in cooking applications such as macaroni and cheese. Partial melt-restriction is typically desired for cordon bleu applications where some ingredient flow is desired, but the cheese should not just run away from the center of the plated item. Full melt-restriction is useful for cheese inclusions...

Keywords

Sensory Evaluation Cheddar Cheese Process Cheese Cheese Variety Cheese Flavor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Diane Kussy
    • 1
  • Edward Aylward
  1. 1.Land O’Lakes, Inc.MN

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