Processed cheese was invented around 1912-1913 when the Swiss and Germans made considerable efforts to export cheese to tropical countries. Processed cheese is made by blending natural cheese (young, mature or different types) in the presence of water, colouring matter, emulsifying salts and then heating and agitating to produce a homogeneous mixture. The cost of producing dairy products has risen considerably over the years as a result of supply and demand pressure in the face of population growth. This has given an impetus to the development of a range of dairy products substitutes.

Main Researcher: Karimah, A