The interplay between protein, fat and calcium sequestering salts in shaping the microstructure and functional properties of processed cheese

Summary

Processed cheese is a popular food product used as slices, spreads and sauces. It is prepared by blending natural cheeses with calcium sequestering salts under heat to create a smooth, meltable and shelf-stable product. While widely used, making high-quality processed cheese is still more of an art - small changes in ingredients or processing can lead to big differences in the final product. My PhD research aims to uncover the science behind how processed cheese forms and behaves. I study how different proteins, salts and processing conditions including temperature and pH affect the texture, structure and functionality of processed cheese. By creating “model cheeses” in the lab, I explore how proteins interact, how calcium sequestering salts modifies the processed cheese and what makes it to melt or stretch. The goal is to help cheese producers to better understand and manufacture processed cheese with improved quality, consistency and potentially healthier cheese alternatives.