Creaming is a swelling process caused by hydratation of the proteins, ion exchange and adjustment of the pH value.
This process provides the essential structure of cheese paste and guarantees the cross-linking of protein in the end-product. The intensity of this reaction is largely determined by the emulsifying salts, as the degree to which the casein molecule unfolds - and therefore its swelling condition - can be changed through the differences in calcium affinity of the individual types of phosphates. Different types of emulsifying salts are available to adjust to the required texture.