Processed Cheese definition

Processed Cheese. Spread means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheese with emulsifying agents with the aid of heat and may contain cream, butter oil and other dairy products. It may also contain natural carbohydrate sweetening agents and other non-dairy ingredients not exceeding one sixth of the weight of total solids of the final product on dry weight basis.
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Processed Cheese means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents. It may contain cream, butter, butter oil and other milk products subject to maximum 5.0 percent lactose content in the final product and edible common salt, vinegar/ acetic acid, spices and other vegetable seasoning and foods other than sugars properly cooked or prepared for flavouring and characterization of the product provided these additions do not exceed one sixth of the weight of the total solids of the final product on dry matter basis and cultures of harmless bacteria and enzymes. It shall have pleasant taste and smell free from off flavour and rancidity. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—
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Processed Cheese means cheese which has been subjected to a process of melting and mixing with or without the addition of emulsifying salts;
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Examples of Processed Cheese in a sentence

  • WT/DS104 – European Communities – Measures Affecting the Exportation of Processed Cheese Complaint by the United States.

  • Reference is made to clauses 7.2.2.1 and 7.2.2.5.6.2 Determination of fat content: according to FAO/WHO Standard B.3, "Determination of the Pat Content of Cheese and Processed Cheese Products"7.

  • Minerals Content of Tested Processed Cheese Spreads: All treatments showed that there was an improvement in the ratio of Na/K as compared with the control whereas the ratio of Na/K decreased in legume processed cheese as in Table (4).

  • Rasults And Discussion Chemical Composition of Tasted Processed Cheese Spreads: Table (2) reveals that there were no significant differences among the control and 10, 20 and 30% LEP, 10 and 20 % LUP and CBP for F/DM.

  • As Lemon juice is now an approved ingredient in Processed Cheese it is technically possible to produce a PC without the addition of an emulsifying salt if the citric acid from the Lemon juice is in the presence of a sourceof sodium ions and reacts to form a citrate-based emulsifying salt.

  • DOMINICAN REPUBLIC The Dominican Republic appreciates the opportunity to submit its comments on the "Draft General Standard for Processed Cheese" and congratulates New Zealand and Uruguay for the extensive work done to develop a draft standard with the greatest possible degree of international consensus.Specific commentsParagraph 3.1.1 Processed cheese with minimum cheese content of 75%.We suggest deleting “for fat content standardization of the final product”.

  • Graph 3.Latin America and the Caribbean: Imports of Processed Cheese.

  • SWITZERLAND Switzerland thanks New Zealand and Uruguay and the Codex Secretariat for all their efforts they have put into preparing the Proposed Draft General Standard for Processed Cheese and holding the physical working group meeting in December in Montevideo.Switzerland has the following comments:General remarksSwitzerland welcomes that the scope of the standard is limited to processed cheese.

  • Processed Cheese (Cheese Tinned & Cheese Slice/Cube) as per Defence Food Specification 2013 attached as Appendix D.

  • Delivery period for supply of Processed Cheese (Cheese Tinned & Cheese Slice/Cube) should be upto 07 days from date of placement of Supply Order including Sunday and Holidays which is as per delivery schedule as mentioned at Para 2 above at FSD Srinagar.


More Definitions of Processed Cheese

Processed Cheese means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents and may contain cream, butter, butter oil and other milk products. It may also contain non-dairy ingredients not
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Processed Cheese. 1 means the product obtained by heating one or mote types of hard cheeses with permitted emulsifiers and/or stabilizers namely citric acid, sodium citrate, sodium salts of orthophoric acid and polyphosphoric acid (as linear phosphate) with or without added condiments, and acidifying agents, namely vinegar, lactic acid, acetic acid, citiric acid and phosphoric acid. Processed cheese may contain not more than 4.0 percent of anhydrous permitted emulsifiers and/or stabilizers, provided that the content of anhydrous inorganic agents shall in no case exceed 3.0 percent of the finished product. It shall not contain more than 47.0 percent moisture. Processed cheese chiplets (packed sliced cheese) when sold in a package other than tin, shall not contain more than 50.0 percent moisture. The milk fat content shall not be less than 40.0 percent of the dry matter. Processed cheese may contain upto 3000 parts per million sorbic acid , or its sodium, potassium or calcium salts calculated as sorbic acid, and/or 12.5 parts per million nisin either singly or in combination. It may contain calcium chloride (anhydrous) not exceeding 0.02 percent by weight.
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Related to Processed Cheese

  • Processed shall be interpreted accordingly;

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