The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties

Processed cheese, is one of cheese kinds that is produced by mixing different types of cheeses with varying ripeness with emulsifying agents to stabilize fat. While green cheese is used for the production of processed cheese, the possibility of ultrafilterated milk retentate replacement with green cheese was investigated. In this study, the effect of three levels of retentate (50, 60, and 70 %) as a replacement of ripened UF-feta cheese and three levels of emulsifier (0.1, 0.2 and 0.3 %) of emulsifier composed of sodium citrate, monosodium phosphate and sodium hexa meta phosphate with similar portion, was investigated on physicochemical and rheological properties of process cheese. The results showed that retentate, at all levels, had significant (p