Processed Cheese

The cheese that sticks.

Processed Cheese

TurkPhos is an innovative vital partner for all process cheese manufacturers. TurkPhos as a global leader in TurkPhos cheese phosphate range has enabled manufactures to control texture, color and taste of cheese spreads, slices and blocks.

TurkPhos has designed the TurkPhos cheese phosphate range to achieve unrivaled texture in cheese and provide a wide range of the following benefits when used in cheese processing.

Emulsiﬁcation

Emulsiﬁcation is an important process for controlling the ﬁrmness of the cheese. TurkPhos cheese phosphate range when used in cheese processing act as emulsifying agents to stabilize the milk proteins. Depending on the application, diﬀerent TurkPhos cheese phosphate range with varying creaming property can be used to control the texture and ﬁrmness of the cheese.

Ion Exchange

Phosphates have an excellent ion exchange capability that improves the emulsifying properties and solubility of the proteins in water.

Regulation of pH

The pH value of the processed cheese determines the consistency of the processed cheese. The pH value of processed cheese can be controlled with use of TurkPhos cheese phosphate range to achieve the desired value depending on the application.

NO processed cheese without Phosphate emulsifying salts

TurkPhos has designed the TurkPhos cheese phosphate range of customized phosphates, targeted specifically for cheese processing requirements for various applications. TurkPhos cheese phosphate range provide a wide range of benefits, when used in cheese processing, such as:

Buffering Capacity.
PH value.
Creaming effect.
Ion exchange capacity

No processed cheese without Phosphate emulsifying salts

When heating cheese which has more or less strongly degraded protein and fat membranes, a separation of fat, water and protein will happen immediately at temperature above 60 to 65°C.

To achieve a smooth and homogeneous consistency without separation of fat, water and protein when taking ripened cheese as raw material, one obviously needs an emulsifier to bind free fat.

A good dispersion and dissolution of the proteins in products with high solid content are achieved by dosage additional water.

It is well knowing that casein molecules behave like ‘’natural emulsifiers’’, this functionality is lost in natural cheese because of Calcium bridge.

To re-install the natural emulsifying capability of the casein molecules the calcium ions in the cheese have to exchanged.

Similar to water conditioning, calcium ions are exchanged by adding ion exchangers: divalent ions are being exchanged through monovalent ions of strong alkalizes.

These ion exchangers have to show a good water solubility and must be natural in terms of their physiology and flavor.

Finally, these exchangers should allow the exchange to take place fast enough.