Abstract: Processing conditions are main factors specifying the quality of processed cheese spreads. The objective of this work was to study the effects of pH value, cooking time and cooling rate on qualities of processed cheese spreads with TPA analysis and SEM. After adjustment of pH values between 5.7～6.1 during manufacture, a regular tridimensional network entrap spherical fat particles but avoided protein aggregation was formed, and increased stability and water holding capacity of protein. 15 min of cooking time are the optimum, because protein-protein forms a strong gel at this time. Hardness and apparent viscosity of products become better, and stable. By slow cooling can form even better stable gel structure.

Key words: processed cheese spreads, pH value, cooking time, cooling way, quality