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Emulsions with large droplets like this tend to have a low-medium viscosity in comparison to smaller droplets whose emulsions have a higher viscosity. Heating the cheese mixture causes separation of the fats and protein of the cheese emulsion from destabilization. Emulsifying agents are made up of amphiphilic molecules that act as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules of the product to result in a uniform cheese spread that does not separate during storage. Cheese proteins that have denatured

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