THE PROCESS CHEESE INDUSTRY IN THE UNITED STATES: A REVIEW1

Abstract

Research and development (R & D) in corporate laboratories of cheese processors and in other research facilities in the United States have contributed knowledge of analytical technology, microbiology, defects and their corrections, manufacturing techniques, equipment, emulsifiers, and the use of other ingredients. Methods of wrapping and protecting the product during distribution were improved. Cheese foods and spreads with higher moisture, lower fat, and altered consistency were developed. The technology of producing slices of processed cheese has been revolutionary. Packages of slices are replacing the original, and highly successful, 5-lb. loaf. Mechanically formed, individually wrapped, and sealed slices are produced at fantastic speeds. Trends of industry indicate greater production per plant, more low-fat, high protein cheese products, and use of vegetable fats and proteins. Trends of R & D indicate improvements in emulsifiers, packaging, keeping quality, new products, and more mechanization and automation for greater efficiency and improved protection of this valuable food and its related products. The industry provides opportunities for trained food scientists, engineers, marketing specialists, and business administrators.