Processed cheese making - it is useful to know

Interesting facts about melted cheese

It’s not a secret, that processed cheeses are very popular. It is possible to diversify a daily diet using them, and with some fantasy, it is possible to cook each time a new dish from the same products, receiving new tastes at reasonable price. Processed cheeses are in high demand due to new technologies of their production and constant improvement of products’ quality.

History and myths

There was a long time myth among consumers, that processed cheeses are made from the poor-quality rests of cheese production. Actually, there exist state norms and standards for processed cheese production, and this process is complex enough as there is a set of factors which influence the end result.

Production of a processed cheese begins with selection of raw material. Usually, it is firm cheese of different sorts, butter, milk (whole or fat-free milk), and salt.

All other additional products, such as greengrocery, mushrooms, vegetables, the meat ingredients, are bought from our reliable partners who cooperate with us for years. These are all Ukrainian producers.

Next stage is actually preparation of a mix. All components including additives in the form of mushrooms, vegetables, greengrocery or meat, according to technology, recipe and temperature modes, are added in the strict order.

The following stage is the liquefaction  of a cheese mix. It goes on in special equipment for cheese melting, with a stirrer and vacuum system. Cheese, butter, milk and other components are loaded into the stirrer, which transforms all components into a homogeneous mass and then the steam is applied for melting.

High temperature during the production of cheese allows to guarantee the quality and safety of product and to maintain the declared storage terms.

The final liquid mix goes directly for packing into a foil:  either briquettes by 100 Gr weight or into polyethylene glasses also by 100 Gr  Then the  sides are clamped and are sealed by special iron and cheese appears in a hermetic package. Date of production, shelf life, also time and lot number are marked on the package. Then the product is cooled down. In three day after production, laboratory tests and tasting, product goes on sale.

During all production process – from the beginning up to the sale stage – we run the control over conformity of physical and chemical content, and such parameters, as taste, smell, consistence and appearance. The lot is rejected if any faults are found.