Qian Zhan Wang·2025-06-23 05:19Core Insights - The article discusses the cheese industry in China, focusing on the production processes, patent applications, and the technological aspects of processed cheese [10][11]. Group 1: Cheese Production Process - The production of processed cheese involves a complex process that includes natural cheese treatment, mixing with emulsifying salts and other ingredients, heating, continuous stirring, packaging, cooling, and storage [5][9]. - Key parameters affecting the quality of processed cheese include melting temperature, processing time, stirring speed, and cooling rate, which significantly influence the final product's texture and functionality [2][4][9]. Group 2: Ingredients and Composition - The composition of processed cheese is influenced by various chemical components such as fat content, moisture content, pH value, total calcium content, casein content, lactose content, and whey protein content [7][9]. - The total calcium content in processed cheese affects its manufacturing difficulty and functional properties, with higher calcium levels leading to increased hardness and reduced meltability [9]. - The pH value of processed cheese is crucial for its quality and microstructure, with an optimal range identified between 5.4 and 5.8 [9]. Group 3: Patent Landscape - As of now, there are over 3,700 cheese-related patents in China, with a notable increase in applications since 2015, peaking at 541 applications in 2023 [10][11]. - The leading applicant for cheese-related patents is Yijia Haonai, a subsidiary of Yili Group, with 137 patents, followed by Mengniu Dairy, Bright Dairy, Yili Company, and Miaokelan Duo [11].