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Chemical changes during production and storage of processed cheese made with addition of whey


, : Chemical changes during production and storage of processed cheese made with addition of whey. Rivista della Societa Italiana di Scienza dell' Alimentazione 11(3): 175-182

Processed cheese was made at 3 factories using 3 different procedures. Factory A used Cheddar cheese and citrates, with processing for 5 min at 85 deg C. Factory B used Cheddar and Gouda cheeses, together with butter, polyphosphates and citrates, and sterilized the cheese by heating for 8-10 s at 130 deg C after processing for 5 min at 80-90 deg C. Factory C used Cheddar cheese, butter, cream, polyphosphates and citrates, with processing for 5 min at 110 deg C.

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