304 Chapter 11
tion properties of caseins (derived from
natural cheese and other dairy protein ingre-
dients) by disrupting the calcium - phosphate
cross - linked casein network. The disruption
of this natural cheese casein network exposes
the hydrophilic and hydrophobic sections of
the individual caseins. Subsequently, when
agitation and heat are applied, the disrupted
caseins interact with the aqueous phase via
hydrophilic interactions. Consequently, the
hydrated caseins also emulsify the fat phase
via hydrophobic interactions. These interac-
tions cause the fat phase to be emulsifi ed by
a uniform closely knit protein network.
Ingredients (including the type, source, and
age of the natural cheese used; type and
amount of emulsifying salts; and other ingre-
dients used while formulating a process
cheese) and processing conditions (cook tem-
perature, cook time, rate of mixing during
cooking, and the rate of cooling after manu-
facture) are very important in providing the
fi nal process cheese with its unique micro-
structure. This unique microstructure pro-
vides process cheese with variety of functional
properties such as un - melted and melted
texture that can be engineered in different
ways to achieve a product with custom end
use functionality. Process cheese is used in a
variety of food applications such as pizza,
burgers, frozen and shelf - stable entrees, dips,
sauces, soups, etc. in both the retail and food
service sectors of the food industry.
Effect of Formulation Parameters and
Ingredients on Process Cheese
Table 11.14 describes the various formula-
tion parameters, their infl uence on the fi nal
quality of process cheese, and formulation
suggestions to achieve the desired process
cheese. Table 11.14 also describes the various
ingredients that contribute to these formula-
tion parameters. Details and the effects of
some of the major ingredients are indicated
below.
Natural Cheese
Natural cheese is the major ingredient used
in a process cheese formula. Based on the
type of process cheese manufactured (Table
11.12 ), natural cheese can vary from 51% to
almost 85% of the fi nal process cheese.
Appropriate selection of natural cheese is
very important to render desired fi nal process
cheese. Typically, natural cheese (one or a
combination) is selected according to its
type, fl avor, age, texture, and pH. Manufac-
turers use subjective (sensory) and analytical
techniques to select the desired natural cheese
for manufacturing process cheese. As indi-
cated in Table 11.14 , natural cheese has an
infl uence on the pH, intact casein, and total
calcium content of the fi nal process cheese.Emulsifying Salts
Emulsifying salts are ionic compounds com-
posed of monovalent cations and polyvalent
anions. They play a major role in the forma-
tion of the process cheese gel network (Figure
11.7 ). The two main functions of emulsifying
salts are:- Chelation of calcium (that aids in break-
ing the calcium - phosphate cross - linked
protein network present in natural
cheese). - pH adjustment
Both functions help to engineer the appro-
priate protein interactions during process
cheese manufacture (Figure 11.7 ) to achieve
the desired process cheese gel network and
consequently the required functional proper-
ties such as meltability and unmelted texture.
Therefore, appropriate selection of the type,
quantity, and combinations of emulsifying
salts can help in achieving the desired fi nal
functionality.
CFR defi nes 13 emulsifying salts that
are allowed (singly or in combination) in
process cheese (21CFR 133.169 to 133.180).