Andy Montoya
A viral trend has emerged on social media platforms such as Facebook, Reddit, and YouTube, where people are posting videos of themselves burning cheese. These videos are meant to demonstrate the unnaturalness of processed cheese, specifically Kraft Singles, by showing that it does not melt when exposed to a direct flame, but instead burns and chars. This has led to claims that processed cheese is akin to plastic and full of chemicals. However, food scientists have debunked these videos, explaining that the melting properties of cheese depend on its fat content and the presence of emulsifying salts.
| Characteristics | Values |
|---|---|
| Does cheese turn black when exposed to fire? | Yes, cheese turns black when exposed to fire. |
| Type of cheese | Processed cheese, Kraft Singles, American cheese |
| Reason | High heat, different properties than regular cheese, emulsifying salts, low fat content |
| Alternative | Melt at a lower temperature |
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What You'll Learn
Kraft Singles and the use of emulsifiers
When exposed to an open flame, cheese, processed or not, tends to char and turn black instead of melting. This is because cheese is best melted at far lower temperatures than those produced by naked fire. Kraft Singles, a type of processed cheese, contains emulsifying salts that help the cheese melt smoothly without breaking or turning greasy. However, these salts do not prevent the cheese from burning and turning black when exposed to direct flame.
Kraft Singles, also known as "Pasteurized Prepared Cheese Product", have been the subject of controversy due to their ingredients and labeling. In 2003, Kraft changed the label on its Singles product from the FDA-controlled "Pasteurized Process Cheese Food" to the unregulated "Pasteurized Prepared Cheese Product." This change allowed them to use inexpensive imported milk protein concentrate (MPC) in their formulation.
The use of emulsifiers in Kraft Singles is a common point of concern for consumers. Emulsifying salts, such as phosphate salts or sodium citrate, are added to processed cheese to improve meltability and prevent greasiness. While these emulsifiers enhance the melting properties of the cheese, they do not make it immune to burning when exposed to direct flame.
The ingredients in Kraft Singles and other processed cheeses have often been criticized as being "full of chemicals" and "not real cheese." However, it's important to understand that just because something sounds like a chemical doesn't mean it's inherently harmful. Many natural foods also contain compounds that could be considered chemicals.
In recent years, there have been efforts to phase out certain ingredients from processed foods, such as partially hydrogenated oils (PHOs) or trans fats. This can create challenges for food companies as they need to reformulate their products while maintaining a consistent taste and texture.
While the use of emulsifiers in Kraft Singles helps improve the melting properties of the cheese, it's important to remember that all types of cheese, including processed varieties, will burn and turn black when exposed to direct flame due to the high temperatures required for melting.
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The role of fat content in cheese burning
Cheese is a popular dairy product that is often used in cooking and can be cooked or melted in various ways. However, when exposed to direct flame, cheese does not melt and instead turns black. This is true for both processed and natural cheese. The burning of cheese is influenced by its fat content, which can vary depending on the type of cheese.
Cheese is a good source of protein and calcium but is also high in saturated fat and salt. The fat content in cheese can vary depending on the type and production method. For example, soft goat's cheese, brie, and edam have higher fat content, while mozzarella, ricotta, feta, and cottage cheese are lower in fat. The fat content in cheese plays a crucial role in its burning characteristics.
When cheese is burnt, the colour and flavour changes are due to the Maillard reaction. This reaction involves complex interactions between reducing sugars, heat, and the amine groups of proteins. The fat in cheese can affect the Maillard reaction and influence the browning and flavour development. Additionally, the fat content can impact the melting properties of cheese. Lower-fat cheeses may take longer to melt and can form a skin when baked or grilled.
The fat in cheese can also undergo changes during burning. While some sources suggest that the fat evaporates or burns off, others propose that it separates from the cheese under high heat. The specific type of fat in cheese, such as palmitic and oleic acids, may influence how it reacts to heat. However, it is important to note that burning cheese can negatively impact its nutritional value, as some nutrients may be lost or altered in the process.
Overall, the fat content in cheese plays a significant role in its burning behaviour. The type and amount of fat can influence the Maillard reaction, melting properties, and flavour development of burnt cheese. Understanding the role of fat content can help in choosing the appropriate cheese for cooking or melting and ensuring desirable outcomes.
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Why American cheese doesn't melt
There are several factors that can cause cheese to burn instead of melt when exposed to direct flame. One factor is the fat content of the cheese. Cheeses with lower fat content are drier and tend to burn instead of melting. Another factor is the presence of emulsifying ingredients such as sodium citrate, which is added to American cheese to prevent the cheese from separating during melting. When exposed to direct flame, the surface of American cheese melts, but then re-sets into a burnt crust due to the emulsifying agents.
American cheese is a processed cheese made from a blend of other cheeses, typically cheddar or Colby, and added ingredients such as sodium citrate and whey protein. These added ingredients create an emulsion, allowing the fat and water molecules in the cheese to bond together and preventing separation during melting. This results in a smooth, consistent melt without the oil and water separation that occurs in "real" cheese like cheddar.
While American cheese is designed to melt evenly and smoothly, it may not melt properly when exposed to high heat or direct flame. The milk solids in American cheese can burn while still holding onto their fat, resulting in a burnt crust instead of a melted cheese. To properly melt American cheese, it is recommended to use lower heat and allow it to melt slowly.
It is important to note that not all American cheese is created equal, and some brands or types may melt better than others. Additionally, different cooking methods, such as steaming or adding extra liquids, can improve the meltability of American cheese.
In conclusion, American cheese is designed to melt smoothly and evenly due to the addition of emulsifying agents. However, when exposed to high heat or direct flame, the emulsifying agents can cause the cheese to burn instead of melting. To achieve the best melt with American cheese, it is recommended to use lower heat and allow the cheese to melt slowly.
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Natural cheese vs processed cheese
Cheese, whether natural or processed, will not melt smoothly over an open flame but will instead turn black and char. Processed cheese contains emulsifying salts which are supposed to make the cheese melt more smoothly, but this does not occur when the cheese is exposed to the high temperatures of an open flame.
Natural cheese is made from 100% fresh milk with no additives or further processing after aging. The manufacturing process involves clumping the milk protein (casein) using rennet or lactic acid bacteria. After clumping, the cheese is further processed by maceration, which can last for several weeks to years to develop its flavor and texture. Since natural cheese only contains milk, it is very sensitive and prone to deterioration if subjected to extreme temperature fluctuations or direct sunlight.
Natural cheese is divided into several types based on its firmness and manufacturing process. These include hard cheese, medium-hard cheese, soft cheese, pasta filata, and mixed cheese. Hard cheese has a low moisture content and a dense texture due to being matured for a long time, around 1-2 years. Medium-hard cheese is quite dense but still has a little softness, while soft cheese has a very soft and creamy texture due to its high water content and shorter maturation time of 2-8 weeks. Pasta filata cheese goes through a process of heating and stretching the curd directly before forming the final cheese, resulting in a chewy and elastic texture. Mixed cheese is made from a mixture of several types of hard, semi-hard, and soft cheese.
Processed cheese, on the other hand, is made by adding other ingredients such as milk, whey, milk protein concentrate, milk fat, cheese culture, preservatives, salt, food dyes, extra dairy, emulsifiers, and other artificial ingredients. The salt content in processed cheese is usually higher than in natural cheese. Processed cheese does not go through a lengthy aging process like natural cheese, and it has a longer shelf life, softer texture, and consistent flavor. It is important to note that all cheese is processed to some extent as it is a man-made product that does not exist in nature. However, when referring to "processed cheese," we are typically distinguishing it from "natural cheese."
When choosing between natural and processed cheese, it ultimately comes down to personal preference and need. If you prioritize health and flavor diversity, natural cheese is the better option as it generally has better nutritional content and a more complex flavor. On the other hand, if convenience and texture are more important factors, then processed cheese may be preferable due to its longer shelf life and softer, creamier texture.
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The myth of cheese turning to plastic
The idea that cheese turns into plastic when heated is a myth. While it is true that applying direct heat to a slice of cheese will cause it to char and turn black, this does not mean that it has turned into plastic. The misconception may stem from the fact that processed cheese contains emulsifying salts, such as phosphate salts or sodium citrate, which act as emulsifiers and prevent the cheese from melting at high temperatures. This gives the cheese a smooth consistency and ensures that it melts uniformly.
The term "plastic cheese" is often used to describe processed cheese, such as American cheese, due to its smooth, uniform texture and the presence of emulsifiers. However, it is important to clarify that this does not mean that the cheese literally turns into plastic when heated. While the casein protein in cheese is indeed a type of plastic, it is not the same as synthetic plastic, and it breaks down at high temperatures, as evidenced by the cheese charring and turning black.
The misconception that cheese turns into plastic may also be fueled by videos circulating online that show processed cheese slices appearing to resist melting when exposed to an open flame. However, this is due to the high temperatures of the naked flame, which exceed the melting point of cheese. Kraft food scientists have addressed this issue, explaining that cheese, whether processed or not, should be melted at lower temperatures.
In conclusion, while the term "plastic cheese" may be used to describe the smooth, uniform texture of processed cheese, it is a myth that cheese literally turns into plastic when heated. The cheese will char and turn black, but this is due to the high temperatures exceeding the cheese's melting point, rather than any transformation into plastic.
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Frequently asked questions
Yes, processed cheese slices have been shown to blacken and char when exposed to direct flame, rather than melting.
Processed cheese slices contain emulsifying salts, which affect the melting properties of the cheese. When exposed to direct flame, the cheese burns and turns black.
Kraft Singles and Velveeta cheese slices have been observed to turn black when exposed to fire, rather than melting.
No, while processed cheese slices are observed to turn black when exposed to fire, "real" cheese with higher fat content will melt and separate when exposed to flame.
It is not recommended to expose cheese to direct flame as it will burn and turn black. Cheese should be melted at lower temperatures to achieve the desired consistency.
