PRODUCTION OF PROCESSED CHEESE USING CHEDDAR CHEESE AND CHEESE BASE .1. ASPECTS OF PROCESSING

Six different blends of processed cheese were manufactured by using different ratios of young to mature Cheddar cheese (75:25, 50:50 and 25:75 respectively) and different amounts of water added to the blends. Five batches contained moisture < 50 % which was the ultimate objective. Blends that contained less water were much preferred by the taste panelists and especially the cheeses that contained the largest proportion of mature Cheddar cheese. The product, which had the highest consistency measurement, was made from 75:25 young and mature Cheddar cheese and was chosen to be the control cheese in future studies.