UNIVERSITI PUTRA MALAYSIA

EFFECTS OF INGREDIENT SUBSTITUTION ON PROCESSED CHEESE

KARIMAH AHMAD

FSMB 1996 9

EFFECTS OF INGREDIENT SUBSTITUTION ON PROCESSED CHEESE

By

KARIMAH AHMAD

Thesis Submitted in Fulfilment of the Requirements for the Degree of Master of Science in the Faculty of

Food Science and Biotechnology, Oniversiti Pertanian Malaysia.

January 1996

ACKNOWLEDGEMENTS

Al l praise due to God , t he Most Grac�ous and

Merc iful , for giving me the strength , health and

determination to complete my researc h studies .

My utmost gratitute to my c hairman , Dr . Mohd

Yaz id bin Abd . Manap for his sincere and f rank

advice , guidance , construct ive criticism and

pat ience t hroughout t he study and during the

preparat ion of t his thesis .

I am indebted and really thankful to t he Palm

Oil Researc h Institute of Malays ia who had given

me the t ime and financial support to pursue my

studies .

I am very grateful to the ot her members of my

supervisory committee Dr . Mohd Suria Af fandi and

Dr. Yaakob Che Man for t heir kind cooperat ion and

assistance throughout my researc h studies .

Finally, I wis h to convey my thanks to my

family , re lat ives , friends and all staff from t he

Palm Oil Researc h Inst itute of Malays ia and the

Faculty of Food Science and Biotechnology , Uni -

ii

versi ti Pertanian Malays ia who had contributed in

one way or t he ot her towards t he success of t his

study . May God bless you all always .

iii

TABLE OF CONTENTS

Page

ACKNOWLEDGEMENTS i i

LIST O F TABLES vi i i

LI ST OF FIGURES ix

LI ST OF PLATES xi

LIST OF ABBREVIATIONS xi i

ABSTRACT xi i i

ABSTRAK xvi

CHAPTER

1 INTRODUCTION 1

2 LITERATURE REVIEW 4

Processed Cheese 4

History 4

Dif fere nces Between Cheese and Processed Cheese . ......... ... ...... 4

Advantages of Processed Cheese 6

Role of Emul s i fyi ng Salt (Tri sodium Citrat e ) in Processed Cheese ...... 7

Recombined Dairy Products

Factors Influencing the Partial Substitution o f Milkfat with Vegetable

9

Fat (Palm Fractions) .... ................ 10

Palm Fractions 15

Fract ionat ion of Pal m Oil 17

iv

Pal m Oil Fract ionation Processes in Malays ia . . . . . . . . . . . . . . . . . . . . . . . 24

Characteristics of Pal m Oil and i ts Produc t s ........................... 25

Characteristics of Pal m Kernel Oil and its Products . . . . . . . . . . . . . . . . . . 30

Palm Oil Modification

Blendi ng

Hydroge nat ion

Interesterificat ion (IE )

3 • MATERIALS AND METHODS

Materials

Oil Modification

Analysis of Palm-oil and its Products

Determi nat ion of Slip Mel t i ng

34

34

35

38

4 2

4 2

4 3

Poi nt (SFC ) . . . . . . . . . . . . . . . . . . . . . . . . 4 3

Determi nation of Sol id Fat Content (SFC) . . . . . . . . . . . . . . . . . . . . . . 4 4

Determi nation of Fatty Ac id Composition (FAC ) ... . .... .......... 4 5

Production o f Plastic Casein

Major Ingredients Used in the Formulation of Processed Cheese

Production of Experimental Processed

45

4 8

Cheese ..... . . ........................... 57

Cheese Analysis

Determi nation of Fat 58

Determi nation of Moist ure 6 1

v

Determi nat ion of Hydroge n Ion Concentration (pH) . . . . . . . . . . . . . . . . 61

Determi nat ion of Titratable Ac idity 61

Determi nat ion of Total Prote i n

Determi nat ion o f Total Solids

Co ns i stency Measure ment

Statistical Analysis

4. RESULTS AND DISCUSSION

Palm-based Oils

E ffect of IE on t he SFC Prof i le of

62

64

64

66

67

Palm B le nd . . . . . . . . . . . . . . . . . . . . . . . . . 67

SFC of IE Palm Ble nd Comp ared to Mi lkfat . . . . . . .. . . . .... . . . . ... . . . . . . 70

Ef fect of Te mperature on SFC Prof i le and SMP of Di f fere nt Palm Fractions .. . . . ..... ......... 73

Fatty Acid Composition

Fatty Ac id Composit ion (FAC) of Di f ferent Fractions of Palm Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Fatty Ac id Compos ition (FAC) of Palm Ble nd Be fore and After IE 7 8

Plastic Casein

Proximate Analys is of Plastic Casein . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

Yield Base)

of Plastic Case i n (Cheese

vi

81

Experimental Processed Cheese

Yield Value (YV) of Experimental Processed Cheese Upon Storage

pH of Experimental Cheese Upon Storage

Processed

Moisture Cheese

of Experimental Processed

Total Nitrogen Content of Experimental

82

86

88

Proces sed Cheese ........... .... . .. 90

Cheddar Cheese and Processed Cheese

SFC Profile of Cheddar Cheese , Mi lkfat and Processed Cheese . . . . . . 92

FAC of Cheddar Cheese , Milkfat and Processed Cheese . . ................ 94

Some Physical and Chemical Propert ies of Cheddar Cheese and Processed Cheese ...... ....... 96

Yield Value (YV) of Commercial Processed C heese and C heddar Cheese Upon Storage . ... . ... . . . ..... 98

5. CONCLUSIONS AND RECOMMENDATIONS 101

BIBLIOGRAPHY 106

VITA 114

vii

LIST OF TABLES

Table Page

1 Comparat ive Cost of Product ion of Selected Oil s and Fat s . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

2 Future Product ion and Exports of Selected Oi ls and Fats ( 1 0 0 0 Tonnes ) . . . . . . . . . . . . . 1 3

3 Cholesterol Content in Edible Oils and Fats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6

4 Glyceride Composit ion o f Palm Oil

5 Fatty Acid Composit ion of Palm Oil and

2 3

Palm Olein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6

6 Mean Phys ical Propert ies o f Malays ian Palm Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 8

7 Fatty Acid Compos it ion of CNO and PKO 3 2

8 Maj or Ingredients in Processed Cheese Blends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 6

9 E ffect of IE on the SFC of Palm Blend

1 0 SFC o f Interesteri fied Palm Blend

70

and Mi lkfat . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

11 Proximate Analys is of Plastic Casein 8 1

1 2 Consi stency, pH and Moi sture of Experimental Processed Cheese Upon Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 5

13 � Total Nitrogen of Processed Cheese Blends and Control . . . . . . . . . . . . . . . . . . . . . 9 1

1 4 Some Physical and Chemical Propert ies o f Cheddar Cheese and Processed Cheese 97

viii

LIST OF FIGURES

Figure

1

2

3

4

5

6

7

8

9

10

11

12

Fractionat ion of Palm Oil

Product ion of Plastic Case i n

Flow Chart for the Production of Processed Cheese . . . . . . . . . . . . . . . . . . . . . .

Determi nat ion of Total Prote i n by Semi Micro Kj eldahl Method . . . . . . . . . . . .

SFC Profile of Palm Blend Be fore a nd After IE . . . . . . . . . . . . . . . . . . . . . . . . . .

SFC of I E Palm Blend Compared to Milkfat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sol id Fat Content ( SFC) Profile of Dif fere nt Palm Fractions . . . . . . . . . . . . . .

Fatty Acid Composit ion ( FAC) of Palm Oil ( PO ) , Palm Olein ( POo ) , Palm Kernel Oil ( PKO ) a nd Palm Kernel Olei n ( PKOo ) . . .

Fatty Acid Compos i t ion ( FAC ) of Palm Oil ( PO ) : Palm Kernel Olein ( PKOo ) 3 0 : 7 0 Be fore a nd After I E . . . . . . . . . . . . . . . . . . .

Yield Value of Processed Cheese Blends Upon Storage . Ble nd 1=4 0 : 6 0 ( Plastic Casei n : Cheddar ) , Blend 2 = 5 0 : 5 0 , Blend 3 = 6 0 : 4 0 , Blend 4 = 7 0 : 3 0 , Control =Commercial Sample a nd I nt . Control =Plastic Casein+ Mi lkfat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

pH Profile of Processed Cheese Blends Upon Storage . Blend 1=4 0 : 6 0 ( Plast ic Case i n : Cheddar) , Blend 2 = 5 0 : 5 0 , Blend 3 = 6 0 : 4 0 , Blend 4 = 7 0 : 3 0 , Control =Commercial Sample and I nt . Control=Plastic Casein+ Mi lkfat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Moisture Profile of Processed Cheese Blends Upon Storage . Blend 1=4 0 : 6 0 ( Plastic Case i n : Cheddar ) , Blend 2 = 5 0 : 5 0 , Blend 3 =6 0 : 4 0 , Blend 4 = 7 0 : 3 0 , Control =Commercial Sample and I nt . Control =Plastic Casei n+Milkfat . . . . . . . .

ix

Page

2 2

5 5

6 0

6 3

6 8

7 1

7 4

7 7

7 9

8 3

8 7

8 9

13

14

15

Sol id Fat Content ( SFC) Prof ile of Cheddar Cheese , Milkfat and Processed Cheese . . . . . . . . . . . . . . . . . . . . .

Fatty Acid Ccompos ition ( FAC ) of Cheddar Cheese , Milkfat and Processed Cheese . . . . . . . . . . . . . . . . . . . . .

Yield Value of Commercial Processed Cheese and Cheddar Cheese Upon Storage

93

9 5

9 9

Plate

1

2

3

4

5

6

7

8

9

10

11

12

13

LIST OF PLATES

Differe nt Fractions of Palm Oil .....

Dif fere nt Fract ions of Palm Kernel Oil ........................ .

Palm Olein and Superolein

Pasteurization of Reconstituted Skim Milk Powder at 6 30C ......... .

Mixed Starter Culture for the Product ion of Plastic Casein

Cheese Kni fe Designed Us i ng Steel Wire a nd Plastic Thread ........... .

Cut t i ng the Curd with a Cheese Knife

Accumulation of Whey Above the Curd Before Dewheyi ng .................. .

Cheddari ng of the Curd

Curd Fil led i nto a Mould Lined with Mus l i n Cloth Be fore Pressing ...... .

Pressing the Plastic Casei n Usi ng a Manual Screw Press ................ .

I ngredie nt s Used for the of Processed Cheese such Cheddar , Plastic Casein, Salt a nd IE Palm Blend

Production as Matured Emul s i fyi ng

Cone Pe netrometer for Measuri ng the Consistency of Cheese and Processed Cheese ............................ .

xi

Page

18

19

2 0

4 6

4 7

4 9 -

5 0

5 1

5 2

5 3

54

59

6 5

AMF

BF

CNO

CSO

FAC

HDL

IE

IV

LDL

NMR

PC

PKO

PKOo

PO

POo

PORIM

PUFA

RSO

SBO

SFC

SFO

SMP

WHP

LIST OF ABBREVIATIONS

Anhydrous Milkfat

Butterfat

Coconut Oil

Cotton Seed Oil

Fatty Acid Composition

High Density Lipoprotein

Interesterification

Iodine Value

Low Density Lipoprotein

Nuclear Magnetic Resonance

Plastic Casein

Palm Kernel Oil

Palm Kernel Olein

Palm Oil

Palm Olein

Palm Oil Research Institute of Malaysia

Polyunsaturated Fatty Acid

Rapeseed Oil

Soyabean Oil

Solid Fat Content

Sunflower Oil

Slip Melting Point

Whole Milk Powder

xii

Abstract of thesis submitted to the Senate of Universiti Pertanian Malaysia in fulfilment of the requirements for

the degree of Master of Science

EFFECTS OF INGREDIENT SUBSTI�ION ON PROCESSED CHEESE

Chairman

Faculty

By

KARIMAH AHMAD

JANUARY 1996

Dr . Mohd Yaz id Abdul Manap

Food Science and Biotec hnology

T he availabi lity of a wide range of quality palm

products rangi ng from crude to fully ref i ned, its

f le xibility and re liabi lity of supply had e nabled t he

subst i tution of palm ble nd for mi lkfat . Furt hermore ,

mi lkfat co ntains saturated fatty a , cids (70%) and its

high c holesterol content is considered to be a healt h

liab i lity .

The fatty acid co mposit ion (FAC ) of co mmercial

proces sed c heese and matured c heddar c heese, co nf irmed

t hat mi lkfat was t he sole fat source i n bot h samples .

Commerc ial proces sed c heese was used as an e xternal

xiii

co ntrol and matured cheddar c heese as an i ngredie nt i n

the processed c heese formulat ion .

The sol id fat content ( SFC ) , FAC and s l ip mel t i ng

poi nt ( SMP ) of di ffere nt palm fractions were studied .

The blendi ng of dif fere nt pal m fract ions were

co nducted a nd one wi th t he closest SFC profile compared

to mi lkfat was se lected to part ially repl ace mi lkfat

in the e xperi me ntal processed cheese formulation. Pal m

ble nd compri s i ng 3 0 % pal m oil and 7 0 % pal m kernel ole i n

was fou nd t o be most compatible t o mi lkfat . The SFC of

the blend was furt her i mproved by ra ndom

i nteresteri f icat ion ( IE ) .

Plas t i c case i n was manufactured to replace t he

young a nd medium cheese i n natural processed cheese .

The perce nt age of fat i n plastic case i n was 0 . 3 % thus

e nha nc i ng the subst itut ion of IE pal m blend .

Four dif fere nt blends of e xperi me ntal processed

cheese were made from matured cheddar cheese , plast i c

casei n, IE pal m bl end and e muls i fyi ng salt . The mai n

dif fere nces between the m were the proport ions of

matured cheddar cheese and plastic case i n used i . e .

4 0 : 6 0 , 5 0 : 5 0 , 6 0 : 4 0 and 70 : 3 0 respect ively . The

e xperime ntal processed cheese were compared wi th

control samples .

xiv ,

Experime ntal processed cheese was stored at 7 - SoC

for one month and variables such as moisture , yie ld

value , total nitroge n and pH were evaluated .

Statist ical analys is revealed that the yield value of

blends 1 , 2 , 4 and the internal co ntrol sample were

s imilar . For pH , only ble nd 4 was closely related to

the i nternal co ntrol sample . Ble nds 2 and 4 also had a

mois ture profile similar to the control sample . The

total ni troge n content of the experime ntal samples were

higher than the control samples . From this study , it

could be deduced that blends 2 and 4 were most

promis i ng a nd e xhibited characteri stics similar to the

co ntrol samples .

xv

Abstrak Tesis Yang Dikemukakan Kepada Senat Universiti Pertanian Malaysia Sebagai Memenuhi Syarat Keperluan

Untuk Ijazah Master Sains

KESAN BAHAN PENGGANTI KEATAS KEJU TERPROSES

Oleh

KARlMAH AHMAD

JANUARI 1996

Pengerusi Dr. Mohd Yazid Abdul Manap

Fakulti Bains Makanan dan Bioteknologi

Kehadiran berbagai-bagai jenis hasilan minyak

kelapa sawit yang bermutu tinggi daripada yang mentah

hingga kepada yang ditulinkan sepenuhnya, mudahnya ia

diubahsuai dan bekalan yang boleh dipercayai telah

mendorong penggantian penggunaan lemak susu kepada

campuran minyak sawit. Lagipun, lemak susu mengandungi

asid lemak tepu 70% dan kandungan kolesterol yang

tinggi dan ini dipercayai boleh menimbulkan penyakit.

Komposisi asid lemak keju terproses dan keju

'cheddar' matang apabila dibandingkan dengan lemak

susu, menunjukkan bahawa hanya lemak susu telah

digunakan didalam kedua -dua formulasi keju tersebut.

xvi

Keju terproses komersial

kawalan dan keju 'cheddar'

salah satu bahan di dalam

experimen.

telah digunakan sebagai

matang digunakan sebagai

formulasi keju terproses

Kajian keatas kandungan lemak pejal, kandungan asid

lemak dan tahap lebur dilakukan ke atas beberapa jenis

hasilan minyak kelapa sawit. Hasilan minyak kelapa

sawit telah dicampurkan dan campuran yang mempunyai

profil kandungan lemak pejal yang serupa dengan lemak

susu dipilih untuk m�ngganti lemak susu didalam

formulasi keju terproses experimen. Campuran sawit yang

mengandungi 3 0 % minyak kelapa sawit dan 70% olein

isirong kelapa sawit didapati paling sesuai dan boleh

mengganti lemak susu. Profil lemak pej al campuran

kelapa sawit diperbaiki dengan interesterifikasi rawak.

Kasein' plastik dibuat untuk mengganti keju

, cheddar' belum matang dan separqh matang di dalam

formulasi keju terproses asli. Peratus lemak di dalam

kasein plastik adalah sebanyak 3 % dan ini lebih

memudahkan penggantian minyak kelapa sawit.

Empat jenis keju terproses experimen telah dibuat

menggunakan keju 'cheddar' matang, kasein plastik,

campuran minyak kelapa sawit dan garam pengemulsi.

Perbezaan besar di antara keempat -empat jenis campuran

xvii

ini adalah pada nisbah keju matang dan kasein plastik

yang digunakan iaitu, 40:60, 50:50, 60:40 dan 70: 30

masing-masingnya. Keju terproses experimen dibandingkan

dengan keju terproses komersial sebagai kawalan dan

kawalan. dalaman.

Keju terproses experimen disimpan pada suhu 7-SoC

selama satu bulan da'n perubahan-perubahan seperti

kelembapan, kandungan nitrogan, pH dan kekerasan telah

dikaji. Analisis statistik menunjukkan bahawa kekerasan

campuran 1, 2, 4 dan kawalan dalaman adalah serupa.

Bagi pH pula, hanya campuran 4 mempunyai ciri-ciri yang

hampir dengan kawalan dalaman. Campuran 2 dan 4 mempun­

yai profil kelembapan yang serupa dengan sampel kawa ­

Ian. Jumlah kandungan nitrogen bagi sampel-sampel

cubaan adalah lebih tinggi daripada kawalan.

Daripada kaj ian ini adalah dirumuskan bahawa

campuran 2 dan 4 mempunyai ciri-ciri yang hampir men ­

yerupai dengan sampel kawalan.

xvii�

CHAPTER 1

INTRODUCTION

Natural cheeses are widely used for the manu ­

facture o f processed cheese . The product is

primarily made by blendi ng natural cheeses ( young ,

mature or, dif fere nt types ) i n the presence of

water , colouri ng matter, emul sifyi ng salts a nd

other dairy i ngredi e nts . The conce ntrate the n

u ndergoes heati ng a nd agitat ion in order to

produce a homoge neous emuls ion.

Processed cheese can be clas s i fied i nto three

di f fere nt types commonly referred to as block

variety , sl ices and cheese spread . The qual i ty of

processed cheese is governed by a mult itude of

factors , proces s i ng condit ions ( direct or i ndirect

heating of the cheese ble nd) , moisture content i n

the e nd product (processed cheese block or cheese

spread ) , amount and type of emul s i fyi ng salts and

f i nally the added flavour i ngredie nt s .

I n the United States and Canada , the reliance

o n natural cheddar cheese for the product io n of

1

2

processed cheese is apparent . However , prolong storage

of cheddar cheese is required to achieve the maturat ion

process and this could be costly and t ime consuming .

In the case of countries which have a l imited supply of

mi lk , the alternat ive is to produce a cheese base from

skimmed milk powder for the manufacture of processed

cheese . The cheese base is manufactured s imilar to the

cheddar cheesemaking procedures .

The mount ing health concerns of consumers are

related to calorie intake ,

fats . Milkfat , which is

cholesterol and saturated

the maj or fat source in

cheese , comprises 7 0 % saturated fatty acids and a high

cholesterol content . It tends to develop l ipolyt ic

flavours which are primarily associated with the short

and medium chain fatty acids . These fatty acids have

lower flavour threshold values than the long chain

acids .

Although the pleasing flavour of milkfat is highly

desired in many food products , its unique chemical and

physical characteristics , especially crystal l izat ion

and melt ing propert ies , do not make it suitable for a

number of food appl icat ions . Therefore , a modif ied palm

blend was used to part ially replace milkfat and a

cheese base was used to replace the young and medium

cheddar cheese in the experimental processed cheese

3

formulation. The use of palm-based product s wil l

improve the nutritional value ( no cholesterol , more

unsaturated fatty acid) , a nd wi l l have better

func t io nal ity and keeping quality .

The main obj ectives of the study were

a ) t o ide nt ify a palm blend which simulates the phys i

cal propert ies of milkfat and to part ially replace

milkfat in the experime ntal processed cheese formu

lat ion.

b ) to produce plastic case i n from reconstituted

skimmed milk powder which acts as the cheese base .

c ) to evaluate the qual ity o f e xperime ntal processed

cheese us i ng di f fere nt rat ios of plastic

casein, matured cheddar cheese a nd

i nteresterif ied ( IE ) palm blend .

CHAPTER 2

LITERATURE REVIEW

Processed Cheese

History

Processed cheese was i nve nted i n the year

1 9 12 - 1 9 1 3 . At the e nd of the last century a nd

around the begi nni ng of the 2 0th ce ntury, cons id­

erable effort s were bei ng made , notably by the

Germans a nd the Swiss , to e xport cheeses to tropi ­

cal countries . The success of the Swiss i nve ntor

was due to the fact that they were able to cha nge

the relat ively coarsely dispersed paracase i n

calcium o f the raw cheese by mea ns o f heat a nd

us i ng sodium citrate as a peptisizing agent , i nto

a homogeneous flowi ng condit ion (Meyer , 1 9 7 3 ) .

Differences BetweeD Cheese and Processed Cheese

Cheese is a product made from the curd

obtained from milk by coagulat i ng the prote i n with

the help of re nnet or similar e nzymes in the

presence of lactic acid produced by added or

adve ntit ious microorganisms . Part of the moisture

4

5

was removed by cut t i ng and/or pressing a nd the

cheese was the n shaped i n a mould a nd ripe ned by hold­

i ng for somet ime at suitable temperatures and humidity

( Sukumar, 19 8 0 ) .

The prote i n matri x i n cheese consists of large

micelles , agglomerated micelles a nd thick strands of

associated micelles . This association occurs due to the

act ion of re nni n on the k - case i n a nd the

cha nge i n the surface propert ies of the

(Heert j e et al . , 19 8 1) .

result i ng

micelles

Cheddar cheese is widely used to make proces sed

cheese because it does not impose much problem duri ng

process i ng a nd its manufacture i nvolves most of the

stages required i n all types of cheesemaki ng .

Processed cheese is made by blending natural

cheeses (young , mature , or dif fere nt types ) in the

presence of water , colouring matter , emul sifying salt s

a nd the n heat i ng and agitat i ng t o produce a homoge neous

mi xture ( Kosikowski , 19 8 2 ) .

I n processed cheese , a dif fere nt situation e xist s .

Duri ng the preparation of processed cheese , calcium

ions which were origi nally present are removed from the

casei n micelles u nder the i nfluence of the calc ium

6

complexi ng act ion of the emulsifyi ng salt s . Calcium

plays a decisive role i n formi ng the casei n micelle

a nd in mai ntai ni ng its i ntegrity ( Brule and Le noir,

19 8 6 ) .

Whe n calcium is removed from the micel les , dis i nt e ­

grat ion i nto submicelles or possibly smaller units

occurs a nd in this respect the s ituation is quite

di f fere nt from the normal cheese where case i n micelles

can be c qnsidered to be the buildi ng stones of the

prot e i n structure .

Processed cheese is considered as a n oil i n water

sus pe nsoid , protected a nd stabil i zed by a n emulsoid

solut ion of hydrated casei n a nd emulsifyi ng salt . Pro ­

cessed cheese also di ffers from cheese i n solubil ity,

mel t i ng properties and stability duri ng storage ( Thomas

et al . , 19 7 0 ) .

Advantage. of Proce •• ed Chee.e

Processed cheese keeps better tha n natural cheese

for a number of reasons . The flavour and body do not

alte r duri ng storage . It can be flavoured to suit di f -

fere nt tastes . It reduces the need for refrigeration

i n storage a nd transit thus maki ng it easier to e xport

to countries with poor refrigerat ion facilities . I t