Processed Cheese: Basics and Possibility for the Development of Healthier Products

Document Type : Original Article

Authors

1 Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt.

2 Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt

Abstract

Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue
(classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese.

Keywords

Alexandria Journal of Food Science and Technology
Volume 13, Issue 2
November and December 2016
Pages 45-62

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