1. Some products on supermarket shelves are simply described as pasteurized process cheese product.

2. six ounces of low-fat or fat-free processed cheese, such as American (about 6 slices).

3. Details: machinery of producing Cream, Yoghurt, Processed Cheese, Cream. Continuous Line of Processed Cheese , White CheeseCream.

4. Processed cheese is made from natural cheese and other ingredients.

5. The principle of structure formation in processed cheese in fully explained.

6. The main factors that affect the texture of processed cheese spread were studied by TPA experiments. The textural properties of product at different circumstances were investigated.

7. All processed cheese has its ripening process arrested at a given point by heat treatment.

8. Processed cheese has less calcium than natural cheese. That's why you need to eat more of it per day.

9. We sell processed cheese.

10. There's no need to avoid hard cheese, processed cheese, cream cheese, cottage cheese, or yogurt.

11. The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.

12. Painted egg shells and fur cones and fragments of silver paper from processed cheese packets were also used as decorations.

13. This paper is discussing the process parameter and flow chart of the continuous cooking processed cheese meanwhile combining with production.

14. There are swaps in New York with hand-foraged mushroom chowder,() and swaps in Texas showcasing processed cheese soup.

15. This paper described the function of emulsifying salts on the processed cheese manufacture. In addition, introduced the property of emulsifying salts and how to use in the processed cheese making.

16. They pointed to some apples and oranges and a squashed packet of processed cheese, and some cigarettes.

17. The rest of the milk let fear or bad, so they become processed cheese and curd.

18. The possible causes for such changes are review in the present paper, at the same time, analysis the main factor which influence these changes, introduce the progress of storage of processed cheese.

19. Processing conditions are main factors specifying the quality of processed cheese spreads.

20. they exclaimed. They pointed to some apples and oranges and a squashed packet of processed cheese, and some cigarettes.