Processed Cheese overview and flow chart.

1. PROCESSED CHEESE
PRATHAMESH KUDALKAR
13FET1011

2. 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.

3. STANDARDS
Maximum
Moisture, %
(m/m)
Minimum Milk
fat, % (dry
matter basis)
Lactose
Maximum, %
(m/m)
Processed 47 40 5
Processed
Spread
60 40 5

4. 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.

5. ADVANTAGES
Processed
Cheese
Uniform
Flavour
Easy
Packaging
Utilize
unacceptable
Raw Cheese
Longer
Shelf Life

7. FLOW CHART
Raw Cheese
Analysis of Raw
Cheese
Selection for
Blending
Breaking/
Quartering
GrindingDry Mixing
Addition of
Emulsifier, Water,
Colour, Flavour
Processing
65°C for 2-5 min
Packaging
(Hot Filling)
Cooling
Storage
2-4°C

8. CCP
CCP Effect
Selection of Raw Cheese Use of sour or gassy cheese more than 5%
may lead to off flavours
75 % of the cheese used may be 0-3
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
microbial growth

9. THANK YOU!