PROCESSED CHEESEPRATHAMESH KUDALKAR13FET1011

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.

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

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.

ADVANTAGES

Processed

Cheese

Uniform

Flavour

Easy Packagin

g

Utilize unacceptab

le Raw Cheese

Longer Shelf Life

FLOW CHARTRaw Cheese Analysis of

Raw CheeseSelection for

BlendingBreaking/

Quartering

GrindingDry MixingAddition of Emulsifier,

Water, Colour, Flavour

Processing65°C for 2-5

min

Packaging(Hot Filling) Cooling Storage

2-4°C

CCPCCP Effect

Selection of Raw Cheese

Use of sour or gassy cheese more than 5% may lead to off flavours75 % 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

THANK YOU!