Processed cheese 20% fat in dry matter

Processed cheese with 20% fat in the dry matter (abbreviated: 20% fat in d.m.) is a particular type of cheese preparation that is widespread in many European countries, especially Germany, Austria and Switzerland. “Fat in d.m.” indicates how much fat is contained in the cheese once all the water is excluded. A cheese with 20% fat in d.m. is therefore relatively low‑fat and contains less fat than many other cheeses. This makes it interesting for people who prefer a lighter diet but still enjoy the creamy taste of cheese.

Where does processed cheese come from?
Processed cheese originated when cheese manufacturers sought a way to make cheese more shelf‑stable and uniformly spreadable. To do this, ordinary cheese (for example Gouda, Emmental or Edam) is finely chopped, heated and mixed with so‑called melting salts. These help bind the proteins in the cheese so that a smooth, creamy mass forms. This makes the cheese easier to spread, melts well and remains stable. Processed cheese became popular in the 20th century because it is practical: it spoils more slowly, is easy to use and tastes mild – ideal for breads, sauces or hot dishes.

Availability in trade
Processed cheese 20% fat in d.m. is available in many supermarkets year‑round. You can find it:

In larger cities and well stocked markets there are multiple brands and flavours

Processed cheese 20% fat in dry matter denotes a standardized cheese preparation whose fat content relative to the dry matter is twenty percent. In food technology, processed cheese belongs to the group of thermally treated cheese products made from one or more matured natural cheeses, milk components and optional additives using melting salts. The defined fat content in dry matter (fat in d.m.) allows for precise classification under European and German food law, enabling the consumer to better assess the product’s consistency, taste and nutritional profile.

Definition and legal classification
Processed cheese is a refined product produced by heating and emulsifying cheese with melting salts. The designation “20% fat in d.m.” indicates a low‑fat to partially skimmed character. In the EU processed cheese is subject to the requirements of Regulation (EU) No 1308/2013 and complementary national guidelines. Minimum requirements concern the cheese proportion, permissible additives, physico‑chemical parameters and the labelling of the fat level, so that product quality and consumer transparency are ensured.

Manufacture and process parameters
Production is based on starting cheeses such as Gouda, Edam, Emmental or blends, often of different maturity levels, to achieve a balanced aroma and protein spectrum. Chopped cheese is homogenized in a vacuum melting unit with water or milk, milk protein fractions and melting salts (typically sodium phosphates, citrates). Process temperatures generally range between 75 and 95 °C, with holding times of a few minutes to ensure protein restructuring, microbiological control and emulsion stability. The heating denatures whey proteins, hydrates cheese proteins and enables the melting salts to complex calcium from casein micelles. This causes the micelles to partially dissolve, regulating viscosity and producing a stable fat‑in‑water emulsion. Fine tuning of pH (typically 5.4–5.9), ion concentration and shear energy is critical for