Manufacture of processed cheese: Equipments used

Processed cheese is basically produced in four stages, including size reduction, blending, heat treatment, and packaging. Various forms of processed cheese from bulk types to spreads are produced depending on purpose of use. Process parameters and packaging equipments change according to the form of the final product. Size reduction allows formation of a homogeneous blend that can be uniformly heated. The blend is heated in a cooker with flow diversion system that primarily determines safety and quality by applying optimum temperature, time, and agitation speed. Packaging system and material protect the product from environmental contamination and extend its shelf life. Formation of a structure with desired functionalities in processed cheese depends on ingredients as well as process conditions. Therefore, process control systems that involve suitable sensors are critical for not only safety but also structural functionality and sensory quality of processed cheese.