Glossary – Definitions
Processed cheese: technology of making and quality control

processed cheese

Product resulting from the melting and emulsification by heat of cheese, or a mixture of cheeses, with the possible addition of other dairy products (milk, whey, butter, buttermilk, co-precipitates, etc.).

melting salts; emulsifying salt

Essentially made up of sodium or potassium salts, phosphoric acid and citric acid, they play an important role in cheese melting.

krémage; creaming

A stage in the melting process that helps to restructure the product and achieve the desired consistency.

analogue cheese; fromage analogue

Generally defined as a product obtained by mixing different constituents including fats and/or proteins of non-dairy origin.

cooking-melting; melting...