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Article | REF: F6311 V1

Processed cheese: technology of making and quality control

Authors: Sébastien ROUSTEL, Jean-Luc BOUTONNIER

Publication date: March 10, 2015 | Lire en français

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    6. Conclusion

    A product of secondary processing, processed cheese, whose physico-chemical foundations were discovered in the 1900-1920s, has never ceased to evolve, both in terms of the technologies used (development of UHT heat treatment in the 1960s, application of extrusion cooking, etc.) and the formulations employed. This evolution has led to the creation of numerous finished products, with a wide variety of textures, from savoury to sweet. This diversity of textures, shapes and tastes means that processed cheeses can be used for a wide range of food applications (from cheese platters to cheese ingredients such as pizza cheeses, culinary aids, etc.).

    However, in the face of rising energy costs and societal expectations in terms of additives and new products, the processed cheese industry needs to keep up its innovation drive if it is to remain competitive with other food...

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