viscosity of processed spreads. More specifically, sodium alginate contributes to the integrity of the gel-like network formed by the casein and salts. The newly formed network is made possible through cation binding, which converts the hydrophilic sodium alginate into hydrophobic calcium alginate (Ma). Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in conjunction with the destabilization of the casein micelle where calcium ions can interact with guluronic chains (Ma). Due to a mixture of these interactions, a gel-like structure is formed rather than a true gel structure. Whey products in processed cheese spreads increases the viscosity of the overall product due to the “intermolecular interactions between adjacent protein molecules with the formation of weak transient networks” formed from the conglomerate cheese mass. The protein concentration within the cheese matrix is directly proportional to the viscosity of the solution due to their interactions with hydrated protein molecules. Therefore, the continuous phase of the oil-in-water emulsion has a greater contribution to the viscosity of the cheese product over than the discontinuous phase. Flow properties Easy Cheese exhibits pseudoplastic behaviors during extrusion of the product, which can be represented using the Herschel-Bulkley Model: This power law model represents a type of non-Newtonian fluid relating shear rate and shear stress with viscosity. As cheese is pushed out of the can, shear rate increases causing a decrease in viscosity and higher flow rates of the material. In this case, the cheese behaves more as a fluid. After it is expelled, there is no more shear rate and the cheese retains its original higher viscosity. Here, the cheese behaves like a solid. Easy Cheese must provide a smooth uniform texture whilst maintaining its viscoelastic structure to maintain its shape after extrusion from the can. Sodium alginate is the one of the main ingredients that is responsible for Easy Cheese's pseudoplastic characteristics. More specifically, it contributes to the integrity of the gel-like network formed by the casein and salts. The newly formed network is made possible through cation binding, which converts the hydrophilic sodium alginate into hydrophobic calcium alginate. Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in conjunction with the destabilization of the casein micelle where calcium ions can interact with guluronic chains. Due to a mixture of these interactions, a gel-like structure is formed rather than a