Adjusting the pH value

The pH value required for the end-product is adjusted using salts which correct acid and alkaline pH values.
This pH value-regulating and buffering effect of the emulsifying salts supports ion exchange and the complete opening up of the protein structure by means of emulsifying salts. This prevents the coagulation of the free-flowing emulsion of protein, fat and water during the heating process. A homogenous and stable cheese emulsion is the basis for achieving the optimum texture, character and taste of processed cheese.