Definition and composition of process

There are various types of PCPs, the type or category of which, and standards of identity therefore, depend on the particular region where they are produced. In the United States, the code of Federal Regulations defines four types of PCPs based on permitted ingredients and composition (Table). The percentage of natural cheese in PCPs ranges from a minimum of 51% in pasteurized processed cheese spreads and foods to 95% in pasteurized processed cheese.

                                              Ingredient and compositional specifications for pasteurized

processed cheese products
According to PFA standard Processed cheese means the product obtained by heating cheese with permitted emulsifiers and / or stabilizers namely, citric acid, sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) with or without added condiments and acidifying agents, namely vinegar,lactic acid, acetic acid, citric 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 per cent of the finished product. It shall not contain more than 47.0 per cent moisture.The milk fat content shall not be less than 40.0 per cent of the dry matter. Processed cheese may contain 0.1 per cent sorbic acid or its sodium, potassium or calcium salts (calculated as sorbic acid) or 0.1 per cent of nisin either singly or in combination.It may contain calcium chloride (anhydrous) not exceeding 0.02 percent by weight.