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Which one is used as an emulsifying agent in process cheese blend?

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in Dairy Engineering by (789k points)
Which one is used as an emulsifying agent in process cheese blend?

(a) Paprika

(b) Pectin

(c) Glycerides

(d) Whey Powder

This question was posed to me during an internship interview.

My question comes from Collection of Milk topic in portion Collection and Reception of Milk of Dairy Engineering

1 Answer

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Correct answer is (c) Glycerides

Easy explanation: Emulsifying agents are both fat soluble and water soluble. Emulsifying agents enable fat to be uniformly dispersed in water as an emulsion. Glycerides are emulsifying agents used in butter.

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