Clark, Stephanie2023-12-122023-12-122023-08-18978-3-031-30019-6https://dr.lib.iastate.edu/handle/20.500.12876/azJ4DxWvPasteurized process cheeses (often called processed cheese or American cheese) are manufactured, with the aid of heat, from a variety of natural cheeses, emulsifying salts and other permitted ingredients. The result is a variety of high shelf-life cheeses with smooth, uniform body and predictable melting properties. This chapter provides an overview of some of the make procedures, sensory proerties and defects encountered with pasteurized process cheeses.en-USBook chapterCheddar cheeseCode of Federal RegulationsEmulsifying saltsEnzyme-modified cheeseMelt