Half&half's and table creams for cheese making with such ingredients as

[cidertimebaby]

Mono diglycerides, disodium phosphates, sodium citrate, carrageenan

Are the ones listed on my half&half carton. Can any of the mentioned additives inhibit the cheese making process, or is it ok to use?

 

[agrazela]

Mono's and Di's are emulsifiers. The phosphates help keep the proteins from aggregating too much and going "gritty"; they also help tremendously in re-meltability of a cheese. The citrate is for pH stabilization. Carrageenan is there to stabilize and suspend protein aggregates.

All of these ingredients will actually help the cheese...in a "factory-made," "processed food" sort of way, if that's what you want.

 

[cidertimebaby]

Good. Thanks