Optimization of Processed Cheese Manufacture and Fortification Methodologies for Improved Sensorial and Functional Properties

This work provides new knowledge to the dairy research and manufacturing industries by first ascribing the changes in molecular chemistry, which occur between the main components of processed cheese, to common product defects and secondly by providing mitigation strategies through a variety of process engineering methodologies. This work also contributes to the existing knowledge around increasing the health benefits of processed cheese by reducing the main causes behind its perceived unhealthiness and through the introduction of value-added components including but not limited to vitamins and probiotics.