Table 10.8 Compositional specifications and permitted ingredients in pasteurized processed cheese products" (modified from Fox ef al., 1996a)
Fat in
Moisture Fat dry matter
Product (Yo, w/w) (%, w/w) (Yo, w/w) Ingredients
Pasteurized processed cheese Q 43
Pasteurized processed cheese
foods
Pasteurized processed cheese 40-60
spreads
3 233 20Pasteurized blended cheese Q 43 - 247 Cheese; cream, anhydrous milk fat, dehydrated cream (in quantities
such that the fat derived from them is less than 5% (w/w) in
finished product); water; salt; food-grade colours, spices and flavours;
mould inhibitors (sorbic acid, potassium/sodium sorbate, and/or
sodium/calcium propionates), at levels g0.2% (w/w) finished
product
As for pasteurized blended cheese, but with the following extra
optional ingredients: emulsifying salts (sodium phosphates, sodium
citrates; 3% (w/w) of finished product), food-grade organic
acids (e.g. lactic, acetic or citric) at levels such that pH of finished
product is 3 5.3
optional ingredients (milk, skim milk, buttermilk, cheese whey, whey
proteins - in wet or dehydrated forms)
optional ingredients: food-grade hydrocolloids (e.g. carob bean gum,
guar gum, xanthan gums, gelatin, carboxymethylcellulose, and/or
carageenan) at levels 4 0.8% (w/w) of finished products; food-grade
sweetening agents (e.g. sugar, dextrose, corn syrup, glucose
syrup, hydrolysed lactose)
247~ As for pasteurized blended cheese, but with the following extra~ As for pasteurized blended cheese, but with the following extra"Minimum temperatures and times specified for processing are 65.5"C for 30 s.