Process cheese principles

The principles of cheese structure and how various factors controlled by the cheese producers can modify cheese properties are discussed. These factors include: 1) the use of emulsifying Ca-binding salts to control cheese properties during emulsification; 2) the control of pH to alter cheese protein configuration, solubility, and emulsifying salt-Ca binding; and 3) control of the protein/fat ratio of the cheese. The theoretical framework presented can be used by cheese scientists to interpret experimental results and aid in the development and proper modification of cheese products. A systematic approach for resolving emulsion or texture problems that may arise in a process cheese product is described. (wz)