Chapter 5 - Flavors, colors, and preservatives used in processed cheese

Abstract

Natural cheeses and emulsifying salts are the main ingredients in the production of processed cheese. Together with processing parameters, they largely determine the composition and properties of the final product, but flavors, colors, and preservatives also play a significant role. Flavors (flavoring substances) add and improve the taste, which often reduces the cost of production by lowering the required amount of mature natural cheese in the formulation of the processed cheese. Most common flavoring substances are enzyme modified cheese, starter distillate and wood smoke; different spices and meat, fruit, and vegetable preparations are also used in order to give uniqueness to product. Colors contribute to achieve of product desired color and the most used is annatto. Preservatives, such as nisin and potassium sorbate, are added to prevent the growth of mould and yeast. In this chapter, recent literature data about these ingredients are reviewed.