Quality and testing of processed cheese: defects, QA, and QC

In this chapter, quality assurance and quality control aspects of processed cheese are reviewed. The requirements of prerequisite programs as well as of legislation, the quality specifications of raw materials and information regarding sampling and quality control of finished products are given. A complete Hazard Analysis and Critical Control Point system is also described. In addition, the defects found in processed cheeses are examined, as well as corrective actions for their avoidance. The compliance of manufacturers of processed cheese with the requirements of quality assurance systems can lead to finished products with increased safety and quality. Careful selection of natural cheese formulation, as well as processing and storage conditions is important for the manufacture of high-quality processed cheese.