Processed cheese: technology of making and quality control

According to French regulations, processed cheese is a product of secondary processing, involving the melting and emulsification, using heat (at a temperature of at least 70°C for 30 seconds, or any other equivalent combination), of cheese or a mixture of cheeses, with the possible addition of other dairy products (milk, whey, butter, buttermilk, co-precipitates, etc.). This technology can be used to produce products with a wide range of textures: spreadable, blocky, liquid, solid, powdered, etc., with mild, salty or sweet flavors.

Thanks to the ingredients used, processed cheese is a highly digestible energy food. What's more, thanks to the processes used and the heat treatments applied, the product is highly microbiologically safe and, what's more, can be stored at room temperature depending on the technologies employed, while offering great convenience of use.

From a physico-chemical point of view, this involves the dissolution and subsequent dispersion of proteins and fats in water, obtained by various operations involving the grinding, kneading, heat treatment and possible texturing of a mixture of raw materials (including cheeses), in order to obtain a homogeneous paste that is chemically and microbiologically stable for a period of between 3 and 24 months. This process is characterized by the creation of an emulsion, and involves three key stages: ion exchange, peptization/hydration and emulsification, the result of which is krémage.