I have plan to do research on processed cheese. experienced colleagues Kindly share the valuable ideas for assistance.
Whats the scope of your research?
- To produce analogue cheese?
- To obtain certain properties (nutritional and or textural).
- To obtain a final product with lower cost.
You can think of products with added starches to improve the characteristics and yield of the final product!
thank you Mr. carlos!
thank you Mr. Edgardo for positive response. Kindly suggest me about pasteurized blended cheese: to obtain/improve quality by replacing the material like emulsifier, starch etc or fortify to improve nutritional & textural value and lower the cost of final product.