Addition of Emulsifying Agents

Addition of emulsifying agents is the last step in preparing the blend for processing. The quality of emulsifying agent added into the processed cheese blend depends on the type and age of cheese used in the blend (proportion of water and calcium) but is also determined by the final product group, which determines the sort of emulsifying agent as well. The amount of emulsifying salts that can be added to the cheese base are regulated by many countries and usually do not exceed 3 or 4%. Since the effects of emulsifying agents are responsible for the unique features of processed cheese production, their type and role will be treated in a separate section.

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