Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a "melted homogeneous" mixture.[9] To pasteurize it, the cheese mixture must be heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds.[9] Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability.[12]