"Cheese for manufacturing. 'Low moisture. "Part skim.

rfLow moisture, part skim.

vented process cheese. A patent issued to J. L. Kraft in 1916 marked the origin of the process cheese industry in America and describes the method of heating natural cheese and its emulsification with alkaline salts.

Process cheeses in the United States generally fall into one of the following categories (29).

Pasteurized blended cheese. Must conform to the standard of identity and is subject to the requirements prescribed by pasteurized process cheese except

• A mixture of two or more cheeses may include cream or Neufchâtel.

None of the ingredients prescribed or permitted for pasteurized process cheese is used. The moisture content is not more than the arithmetic average of the maximum moisture prescribed by the definitions of the standards of identity for the varieties of cheeses blended.

The word process is replaced by the word blended. Pasteurized process cheese.

• Must be heated at no less than 65.5°C for no less than 30 s. If a single variety is used the moisture content can be no more than 1% greater than that prescribed by the definition of that variety, but in no case greater than 43%, except for special provisions for Swiss, Gruyère, or Limburger.

The fat content must not be less than that prescribed for the variety used or in no case less than 47% except for special provisions for Swiss or Gruyère. Further requirements refer to minimum percentages of the cheeses used. Pasteurized process cheese food.

• Required heat treatment minimum is the same as pasteurized process cheese.

Moisture maximum is 44%; fat minimum is 23%. A variety of percentages are prescribed. Optional dairy ingredients may be used, such as cream, milk, skim milk, buttermilk, and cheese whey. May contain any approved emulsifying agent. The weight of the cheese ingredient is not less than 51% of the weight of the finished product. Pasteurized process cheese spread.

• Moisture is more than 44% but less than 60%. Fat minimum is 20%.

Is a blend of cheeses and optional dairy ingredients and is spreadable at 21°C.

Has the same heat treatment minimum as pasteurized process cheese.

Cheese ingredients must constitute at least 51%. A variety of percentages are prescribed.

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