Blending, which could be defined as designing the proper processed cheese blend composition and concerning, above all, selected cheese varieties, is highly influenced by the characteristics desired in the final product. However, there are no strict rules proscribed for designing the particular ratio among cheeses of different maturity in the blend. Only the general recommendations are suggested (1-3). For processed cheese blocks, mostly young to medium ripe cheese is used, whereas to produce processed cheese spread, a combination of young, semiripe and ripe cheese is preferred.

The main advantages of a high content of young cheese in the blend are as follows (2,5):

Raw material for processing

Hard cheese

Cheddar removing sleeve and cleaning

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