CDR: Processed Cheese (In-Person)

The Processed Cheese Short Course covers the basics of formulation and manufacture of pasteurized processed and cold-pack cheese products. This course will begin with the basic theories and chemistry of processed cheese manufacture and will include the practical aspects of processed cheese making.

Overview of Topics

• Basic Theories of Processed Cheese Manufacture
• Properties of Emulsifying Salts
• Formulation of Processed Cheese
• Defects Found in Processed Cheese
• Practical Aspects of Manufacture
• Assessing Rheological Properties of Processed Cheese
• Importance of Dairy and Cheese-based Flavors and EMC’s in Processed Cheese
• Basics of Dairy-based Ingredients Used In Processed Cheese
• Starch Options and Their Impact on Processed Cheese
• Stabilizing Options and Their Impact on Processed Cheese (Gums & Hydrocolloids)
• Behind the Process of Manufacturing Spray-Dried Cheese
• Use of Colorants and Their Issues in Processed Cheese
• Manufacture of Cheese Sauces
• HAACP for Processed Cheese
• Manufacture of Cold Pack Cheese
• Use of Preservatives in Processed Cheese
• Flavorings Used in Processed and Cold Pack Cheeses
• Basics of Process Cheese Packaging