1. Presentation

The designation "processed cheese" is reserved for the product of melting cheese or a blend of cheeses, possibly with the addition of other dairy products. Its minimum dry matter content is 43 g per 100 g of finished product, and its minimum dry fat content (mass in grams of fat per 100 g of product after complete drying) is 40 g.

In reality, it's more a question of dissolution followed by dispersion of proteins in water than of melting, which in the physical-chemical sense of the term corresponds to the disintegration of a crystalline solid structure by the application of thermal energy or pressure.