A review of the feasibility of producing processed cheese using non‐enzymatic direct acidification procedures

Abstract

This review covers various aspects of studies, which were done to develop processes to make products that resemble traditional/processed cheese without the use of micro‐organisms or enzyme system. Several manufacturing techniques and incorporation of various ingredients/additives, examples of which are emulsifying salts, texture modifiers and flavour enhancers, in the formulations are discussed. Characteristics like rheology, chemical composition, biochemical changes and microstructure of such products are also given.