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Frantisek Buňka - One of the best experts on this subject based on the ideXlab platform.
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The effect of rework content addition on the microstructure and viscoelastic properties of Processed cheese.
Journal of Dairy Science, 2018Co-Authors: Michaela Černíková, Jana Nebesářová, Richardos Nikolaos Salek, Romana Popková, Frantisek BuňkaAbstract:ABSTRACT The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to Processed Cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the Processed Cheeses was observed. The addition of rework (in this case, to Processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the Processed cheese. With the further addition of rework, the consistency of the Processed Cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in Processed Cheeses with lower additions of rework.
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The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of Processed cheese
International Dairy Journal, 2013Co-Authors: Frantisek Buňka, Gabriela Nagyová, Eva Weiserová, Lucie Doudová, Petr Ponížil, Dominika Začalová, Vendula Pachlová, Dalibor Kuchar, Jaroslav MichálekAbstract:The dependence of textural parameters of Processed Cheeses (40%, w/w, dry matter content, 50%, w/w, fat in dry matter content) on the composition of ternary mixtures of phosphate emulsifying salts (disodium hydrogen phosphate - DSP; tetrasodium diphosphate - TSPP; sodium salt of polyphosphate - POLY) was modelled. The effects were studied in samples from Cheeses with different maturity (2, 4 and 8 weeks) over a 30-day storage period at 6 °C. With a constant POLY content (below 60%) in the ternary mixtures, a rapid increase in hardness and a decrease in cohesiveness and relative adhesiveness was observed in products with a ratio of DSP to TSPP ranging in the instance of 1:1-3:4. The effect of a specific ratio of DSP to TSPP on the texture parameters decreased with increasing content of POLY in the mixtures. Neither the degree of maturity of the cheese nor a 30-day storage period affected these general trends. © 2012 Elsevier Ltd.
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The effect of different heat sterilization regimes on the quality of canned Processed cheese
Journal of Food Process Engineering, 2011Co-Authors: Zuzana Lazárková, Felix Holáň, Leona Buňková, Frantisek Buňka, Stanislav Kráčmar, Jan HraběAbstract:The impact of four different regimes of heat sterilization (110C for 100min, 115C for 32min, 120C for 10min and 125C for 3.2min) on the properties of Processed Cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5-2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect Processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2min. The heat treatment at 120C for 10min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized Processed Cheeses. Processed cheese is a natural cheese-based foodstuff manufactured using heat treatment (especially at 80-100C). Sterilized Processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Bunka 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of Processed cheese. Lactose can show a deteriorating effect on the quality of Processed Cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of Processed cheese spreads
International Dairy Journal, 2011Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Libor Žák, Jaroslav Michálek, Rahula Janiš, Frantisek BuňkaAbstract:The dependence of hardness, adhesiveness and cohesiveness of Processed cheese spreads on the composition of binary mixtures of disodium hydrogen phosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyphosphate combined with monophosphate, diphosphate or triphosphate, hardness gradually rose with the increasing proportion of polyphosphates within the mixture. In binary mixtures of monophosphate combined with diphosphate or triphosphate, a rapid growth in hardness of the samples was observed when the proportion of diphosphate or triphosphate in the mixture increased (up to 50-60%). A further increase in diphosphate or triphosphate content (above 60%) resulted in a rapid decrease in hardness of the Processed Cheeses. © 2011 Elsevier Ltd.
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THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED Processed CHEESE
Journal of Food Process Engineering, 2010Co-Authors: Zuzana Lazárková, Felix Holáň, Leona Buňková, Frantisek Buňka, Stanislav Kráčmar, Jan HraběAbstract:The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of Processed Cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect Processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized Processed Cheeses. PRACTICAL APPLICATIONS Processed cheese is a natural cheese-based foodstuff manufactured using heat treatment (especially at 80–100C). Sterilized Processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Buňka et al. 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of Processed cheese. Lactose can show a deteriorating effect on the quality of Processed Cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.
Lloyd E. Metzger - One of the best experts on this subject based on the ideXlab platform.
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Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type Processed cheese functional properties: Cheese hardness and flowability/meltability
International Journal of Dairy Technology, 2015Co-Authors: Ananya C. Biswas, Chenchaiah Marella, Kasiviswanathan Muthukumarappan, Lloyd E. MetzgerAbstract:Four treatments of natural Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treat- ment was subsequently split prior to the salting step of cheese manufacturing Processed and salted at two levels (high and low) for a total of eight treatments. The eight treatments included: high Ca and P, high lactose, high salt-in-moisture (S/M) content (HHH); high Ca and P, high lactose, low S/ M (HHL); high Ca and P, low lactose, high S/M (HLH); high Ca and P, low lactose, low S/M (HLL); low Ca and P, high lactose, high S/M (LHH); low Ca and P, high lactose, low S/M (LHL); low Ca and P, low lactose, high S/M (LLH); and low Ca and P, low lactose, low S/M (LLL). After 2 months of ripening, each treatment of natural Cheddar cheese was used to manufacture Processed cheese using a twin-screw Blentech Processed cheese cooker. All of the Processed cheese food for- mulations were balanced for moisture, fat and salt. Texture and melt-flow characteristics of the pro- cessed cheese were evaluated with different techniques, including texture profile analysis (TPA) for hardness and melt profile analysis. There was a considerable increase in cheese hardness for the Processed Cheeses prepared from high Ca and P content, and high S/M natural Cheeses compared with low Ca and P content and low S/M natural Cheeses. Moreover, definite decrease in flow rate and extent of flow was observed for Processed Cheeses manufactured from high Ca and P content, and high S/M natural Cheeses than that of low Ca and P content and low S/M natural Cheeses. No considerable trend was observed in hardness and melt-flow characteristics for the Processed Cheeses manufactured from high and low residual lactose content natural Cheddar Cheeses. This study strongly demonstrates that the characteristics of natural cheese (calcium and phosphorus content, lactose content and salt-in-moisture content) used in Processed cheese manufacture have a signifi- cant impact on Processed cheese functionality.
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Evaluation of Salt Whey as an Ingredient in Processed Cheese
Journal of Dairy Science, 2004Co-Authors: R. Kapoor, Lloyd E. MetzgerAbstract:The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in Processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. The major components of salt whey (salt and water) are used as ingredients in Processed cheese. Three replicates of pasteurized Processed cheese (PC), pasteurized Processed cheese food (PCF), and pasteurized Processed cheese spread (PCS) were manufactured. Additionally, within each type of Processed cheese, a control formula (CF) and a salt whey formula (SW) were produced. For SW, the salt and water in the CF were replaced with salt whey. The composition, functionality, and sensory properties of the CF and SW treatments were compared within each type of Processed cheese. Mean melt diameter obtained for the CF and SW Processed Cheeses were 48.5 and 49.4 mm, respectively, for PC, and they were 61.6 and 63 mm, respectively, for PCF. Tube-melt results for PCS was 75.1 and 79.8 mm for CF and SW treatments, respectively. The mean texture profile analysis (TPA) hardness values obtained, respectively, for the CF and SW treatments were 126 N and 115 N for PC, 62 N and 60 N for PCF, and 12 N and 12 N for PCS. There were no significant differences in composition or functionality between the CF and SW within each variety of Processed cheese. Consequently, salt whey can be used as an ingredient in PC without adversely affecting Processed cheese quality.
Jan Hrabě - One of the best experts on this subject based on the ideXlab platform.
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The effect of different heat sterilization regimes on the quality of canned Processed cheese
Journal of Food Process Engineering, 2011Co-Authors: Zuzana Lazárková, Felix Holáň, Leona Buňková, Frantisek Buňka, Stanislav Kráčmar, Jan HraběAbstract:The impact of four different regimes of heat sterilization (110C for 100min, 115C for 32min, 120C for 10min and 125C for 3.2min) on the properties of Processed Cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5-2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect Processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2min. The heat treatment at 120C for 10min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized Processed Cheeses. Processed cheese is a natural cheese-based foodstuff manufactured using heat treatment (especially at 80-100C). Sterilized Processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Bunka 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of Processed cheese. Lactose can show a deteriorating effect on the quality of Processed Cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.
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THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED Processed CHEESE
Journal of Food Process Engineering, 2010Co-Authors: Zuzana Lazárková, Felix Holáň, Leona Buňková, Frantisek Buňka, Stanislav Kráčmar, Jan HraběAbstract:The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of Processed Cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect Processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized Processed Cheeses. PRACTICAL APPLICATIONS Processed cheese is a natural cheese-based foodstuff manufactured using heat treatment (especially at 80–100C). Sterilized Processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Buňka et al. 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of Processed cheese. Lactose can show a deteriorating effect on the quality of Processed Cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.
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Effect of carrageenan type on viscoelastic properties of Processed cheese
Food Hydrocolloids, 2008Co-Authors: Michaela Černíková, Jan Hrabě, Frantisek Buňka, Vladimir Pavlinek, Pavel Březina, Pavel ValášekAbstract:The effect of κ-carrageenan and ι-carrageenan addition on viscoelastic properties of model Processed Cheeses with 45% and 50% w/w fat in dry matter after 14 days of storage at the temperature of 6±2 °C has been investigated. The role of concentration (0.05%, 0.15% and 0.25% w/w) as well as the type of carrageenan used (κ-carrageenan and ι-carrageenan) has been analysed. With the rising concentration of carrageenans both the storage G′ and the loss G″ moduli increased as a consequence of stronger gel formation. ι-Carrageenan with concentrations of 0.15% and 0.25% w/w has been evaluated as more effective for increasing the rigidity of model Processed Cheeses in comparison with κ-carrageenan (with the same concentrations). Also, the effect of carrageenans on model Processed Cheeses with different fat in dry matter content has been discussed.
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The effect of storage temperature and time on the consistency and color of sterilized Processed cheese
European Food Research and Technology, 2008Co-Authors: Frantisek Buňka, Jiří Štětina, Jan HraběAbstract:The effect of sterilization (117 °C for 20 min) on the color and consistency of Processed Cheeses was evaluated. The sterilization resulted in a darker shade (darker color) and increased firmness and elasticity of Processed Cheeses (P < 0.05). During the storage period (24 months) of sterilized Processed Cheeses, their color as well as consistency changed depending on the temperature tested (8 and 23 °C). The color change of sterilized Processed Cheeses was more significant at a higher storage temperature (23 °C) in comparison with the products kept at cold storage temperature (8 °C) (P < 0.05). The firmness of sterilized Processed Cheeses stored at 8 °C increased during the 24 months. The rise in firmness achieved in the products stored at 23 °C was followed by its decrease in the second year of storage.
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Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese
International Journal of Food Properties, 2007Co-Authors: F. Bunka, Jan Hrabě, Rahula Janiš, Vladimir Pavlinek, J. KrejčíAbstract:This article deals with the influence of selected 1-monoglycerides (1-monocaprylin, 1-monocaprin, 1-monolaurin, 1-monopalmitin, and 1-monostearin) in a concentration of 0.25% w/w on viscoelastic and sensory properties of the Processed cheese with 45 and 50% fat in dry matter after 14 days of storage at temperature of 6 ± 2°C. With increasing number of carbons in the molecule of fatty acid, which is ester-bound in 1-monoglycerides, both the storage G′, and the loss G″ moduli increased in whole frequency range. This enhancement was relatively smaller in the group of Processed Cheeses with 45% fat in dry matter compared to the group of Processed Cheeses with 50% fat in dry matter. The additions of 1-monocaprylin, 1-monocaprin, and 1-monolaurin were not sensorial acceptable due to the off-flavour. The effect of addition of 1-monopalmitin and 1-monostearin (from 0.1 to 0.5% w/w) has also been presented.
Stanislav Kráčmar - One of the best experts on this subject based on the ideXlab platform.
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The effect of different heat sterilization regimes on the quality of canned Processed cheese
Journal of Food Process Engineering, 2011Co-Authors: Zuzana Lazárková, Felix Holáň, Leona Buňková, Frantisek Buňka, Stanislav Kráčmar, Jan HraběAbstract:The impact of four different regimes of heat sterilization (110C for 100min, 115C for 32min, 120C for 10min and 125C for 3.2min) on the properties of Processed Cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5-2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect Processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2min. The heat treatment at 120C for 10min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized Processed Cheeses. Processed cheese is a natural cheese-based foodstuff manufactured using heat treatment (especially at 80-100C). Sterilized Processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Bunka 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of Processed cheese. Lactose can show a deteriorating effect on the quality of Processed Cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.
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THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED Processed CHEESE
Journal of Food Process Engineering, 2010Co-Authors: Zuzana Lazárková, Felix Holáň, Leona Buňková, Frantisek Buňka, Stanislav Kráčmar, Jan HraběAbstract:The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of Processed Cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect Processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized Processed Cheeses. PRACTICAL APPLICATIONS Processed cheese is a natural cheese-based foodstuff manufactured using heat treatment (especially at 80–100C). Sterilized Processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Buňka et al. 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of Processed cheese. Lactose can show a deteriorating effect on the quality of Processed Cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.
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effect of acid hydrolysis time on amino acid determination in casein and Processed Cheeses with different fat content
Journal of Food Composition and Analysis, 2009Co-Authors: Frantisek Buňka, Leona Buňková, Alena Velickova, Stanislav KráčmarAbstract:Abstract This work deals with hydrolysis curves for 15 amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, phenylalanine, tyrosine, histidine, lysine and arginine) in bovine casein and in model-Processed Cheeses with 30, 45 and 60% (w/w) fat in dry matter. The effect of a different fat content on hydrolysis curves of the amino acids was observed. The hydrolysis curves were obtained by means of nonlinear regression using 13 hydrolysis intervals (range, 0–144 h). The amino acid content in hydrolysates was measured using ion exchange chromatography. Correction factors were calculated with the aim of increasing the accuracy of the amino acid determinations. With the rising fat content in samples, the correction factors increased for the majority of amino acids observed. The highest correction factors were determined for threonine, serine and tyrosine.
Cordelia Selomulya - One of the best experts on this subject based on the ideXlab platform.
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ph effect on the physico chemical microstructural and sensorial properties of Processed cheese manufactured with various starches
Lwt - Food Science and Technology, 2019Co-Authors: Grace Talbotwalsh, David Kannar, Cordelia SelomulyaAbstract:Abstract Processed Cheeses containing 5% w/w potato, waxy maize or corn starch were manufactured in the pH range 4.5–6 to investigate the effect of pH on the physical and microstructural characteristics of high-starch Processed cheese. Increased hydrogen bonding between the starch alcohol groups and hydrophilic protein residues was observed with both increasing and decreasing pH, indicating a higher degree of starch distribution. Optical microscopy showed a continuous starch exclusion network in Cheeses manufactured with native starch between pH 4.8–5.3, with discrete starch particles present at increased and decreased pH. This network breakdown reduced product hardness and increased meltability, with the 5% starch cheese manufactured at pH 6 exhibiting higher sensory acceptability compared to the non pH modified sample. The present work demonstrates that increasing cheese pH during manufacture can reduce the negative physical characteristics associated with high-starch Processed cheese and may provide industry with a cost effective method to increase the sensory acceptance of such products.
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A review on technological parameters and recent advances in the fortification of Processed cheese
Trends in Food Science and Technology, 2018Co-Authors: Grace Talbot-walsh, David Kannar, Cordelia SelomulyaAbstract:Abstract Background Although the consumption of Processed foods is growing in overseas markets, the increased awareness of consumers to health and wellbeing in recent years has led to a decline in the growth of Processed food sales in the Western market. The added pressure on the food manufacturing industry to increase the perceived healthiness of Processed foods has opened up new market potential in the area of fortified Processed foods, such as Processed Cheeses. Scope and approach This review paper provides an overview of the current methodologies into the production of a Processed cheese with added health benefits, including the use of probiotics and prebiotics, vitamin and mineral fortification and the addition of plant macromolecules. Key findings and conclusions Processed Cheeses with increased health benefits have been of great interest to manufacturers, with reduced salt and reduced fat options commercially available. Although Processed Cheeses fortified with vitamins, mineral, probiotics and prebiotics are not as widespread, further work in these areas has been identified as a way to produce high value Processed cheese products with added health benefits.