Manufacturing Practices of Processed Cheese

Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

“…These interactions can cause an increase in the firmness of PC and decrease its meltability (Bowland & Foegeding, 2001;Nogueira de Oliveira, Ustunol, & Tamime, 2011). Calcium bridges and calcium-phosphate complexes may also be involved during the processing (Buňka et al, 2014).…”