Bushra Griffith
American cheese is a processed cheese product made from a blend of cheeses such as cheddar, Colby, or similar varieties. It was first created in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for the manufacturing process in 1916. The process involves combining the base cheese with emulsifying agents, salt, colouring, acidifying agents, and optional dairy fat sources, resulting in a product that is mild, creamy, and easily meltable. American cheese is a popular choice for sandwiches, burgers, and as an ingredient in dishes like macaroni and cheese due to its versatility, smooth texture, and adhesive properties. However, it has been criticised for its high levels of saturated fat and sodium, which may contribute to increased health risks when consumed in excess.
| Characteristics | Values |
|---|---|
| Texture | Gooey, melty, smooth, creamy, stringy, and unbreakable |
| Taste | Mild, salty, and complements any burger |
| Color | Yellow or white |
| Ingredients | Cheddar, Colby, whey, milk proteins, emulsifying salts, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid, annatto, paprika extract, enzymes, Vitamin A palmitate, cheese culture, Vitamin D3 |
| Nutritional value | High in saturated fat, high in sodium, good source of calcium, and high-quality protein |
| Health concerns | High consumption may lead to increased risk of high blood pressure and heart disease |
| Shelf life | Extended shelf life compared to natural cheeses |
| Manufacturing process | Traditional cheese is ground, combined with other ingredients, mixed, heated, and pasteurized |
| Popularity | One of the most popular sliced cheeses, with Kraft making about 7.2 billion slices per year |
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What You'll Learn
American cheese is a blend of different cheeses
American cheese is a processed cheese product, often made from a blend of different cheeses. While it is called "cheese", it is not legally considered a true cheese, as it contains less than 51% cheese. The remaining ingredients include dairy products and additives. The blend of different cheeses used as a base typically includes cheddar, Colby, or similar varieties. This base cheese is then combined with other ingredients, such as whey, milk proteins, emulsifying salts, and sodium citrate, which gives it its characteristic meltability.
The process of making American cheese involves grinding the cheese, combining it with emulsifying agents and other ingredients, and heating it until it forms a homogeneous, melted mixture. This mixture is then heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds during pasteurization. The final product is packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks.
The term "American cheese" refers specifically to the processed variety, which differs from traditional but more expensive cheddars also made and sold in the United States. Blocks of American cheese, sliced to order at deli counters, are more similar to traditional cheese in terms of texture and taste. However, the processed slices have gained popularity due to their versatility and meltability, making them a common choice for sandwiches and burgers.
American cheese has been a staple in American refrigerators since its inception and is well-loved for its simple flavour and unbreakable, stringy consistency. Its extended shelf life, compared to natural cheeses, has contributed to its popularity. However, it has also received criticism for its high saturated fat and sodium content, which may contribute to increased health risks when consumed in excess.
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It's not legally considered a true cheese
American cheese is a type of processed cheese made from blending real cheese with texture- and flavour-altering ingredients. It is made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is mild with a creamy texture and salty flavour, has a medium-firm consistency, and has a low melting point.
Despite its name, American cheese is not legally considered a true cheese. To be classified as cheese, a product must be made from pressed milk curds and contain more than 50% cheese. American cheese, therefore, falls short of this standard. The FDA refers to it as "pasteurized processed American cheese food". The term "American cheese" began to refer to the processed variety instead of traditional but more expensive cheddars also made and sold in the US.
The manufacturing process of American cheese differs from that of traditional cheeses. Federal laws mandate that it be labelled as "pasteurized process American cheese" if made from more than one cheese. This variety must be entirely cheese, except for small quantities of an emulsifying agent, salt, colouring, acidifying agents, and optional dairy fat sources (up to 5% of the total weight). If the product is at least 51% cheese but contains other specific dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey, it is labelled as "pasteurized process American cheese food".
American cheese has been popular since its inception and is known for its versatility, smooth and meltable texture, and ability to pair well with various meats and other ingredients. It is commonly used in sandwiches and cheeseburgers, where it contributes flavour and acts as an adhesive layer. However, it has been criticised for not being the "healthiest" of cheeses due to its high saturated fat and sodium content, which may increase the risk of high blood pressure and heart disease.
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It's highly processed
American cheese slices are highly processed, and this is evident in the long list of ingredients that go into making them. The manufacturing process of American cheese differs from that of traditional cheeses, and federal laws mandate that it be labelled as "pasteurized process American cheese". This is because, in order for a food product to be classified as "cheese", it must be more than half cheese, which is technically pressed curds of milk.
The term "American cheese" began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the US. Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a melted homogeneous mixture. Sodium citrate is often added as an important additive to prevent the cheese fats from separating. The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization.
The highly processed nature of American cheese slices is further reflected in their extended shelf life compared to natural cheeses. Unlike soft cheeses, which must be refrigerated for safety, American cheese does not require refrigeration until they are opened. This contributes to their popularity as a convenient and versatile cheese option for sandwiches, burgers, and other dishes.
The processing of American cheese also enhances its melting properties, making it a popular choice for dishes like grilled cheese sandwiches and cheeseburgers, where a gooey, melty texture is desired. However, it is important to note that the high level of processing in American cheese slices may come at the cost of nutritional value. American cheese is known for its high saturated fat and sodium content, which can have negative health impacts if consumed in excess.
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It has a long shelf life
American cheese has a long shelf life compared to natural cheeses. In fact, it does not need to be refrigerated until it is opened, unlike soft cheeses. Once opened, it can last up to two months in the refrigerator. This extended shelf life is due to its manufacturing process, which involves combining traditional cheese with emulsifying agents, whey, milk proteins, and other ingredients to create a homogenous mixture. This mixture is then heated to at least 150 °F (66 °C) during pasteurization, killing off bacteria and extending the product's lifespan.
The process of making American cheese slices was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. By 1930, over 40% of the cheese consumed in the US was from Kraft, and they remain America's largest producer of American cheese to this day. Kraft's success can be attributed to their innovation of selling individually-sliced cheese slices, which began during World War I and II and has since become a staple in American refrigerators.
The addition of sodium citrate is a key factor in extending the shelf life of American cheese. Sodium citrate acts as an emulsifying agent, preventing the cheese fats from separating during pasteurization. This allows the cheese to be heated to a high temperature without its components breaking down, killing off bacteria and increasing its longevity.
While American cheese has a long shelf life, it is important to note that it is high in saturated fat and sodium, which can increase the risk of heart disease and high blood pressure if consumed in excess. As such, it is recommended to consume American cheese sparingly and to opt for other dairy products like milk, yogurt, or healthier cheeses to obtain nutrients like calcium and protein.
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It's popular for its meltability
American cheese is popular for its meltability, which is achieved through a unique blend of ingredients and processing methods. The cheese is made from a combination of base cheeses, such as cheddar, Colby, or similar varieties, and additives that enhance its melting properties. This combination of ingredients and the manufacturing process gives American cheese its distinctive texture and flavour.
The key additive that enables the meltability of American cheese is sodium citrate. Sodium citrate acts as an emulsifying agent, preventing the fat in the cheese from separating during the pasteurization process. This allows the cheese to melt evenly and smoothly, creating the desired gooey and creamy texture. The addition of other ingredients, such as whey, milk proteins, and emulsifying salts, further enhances the meltability and stretchiness of the cheese.
The manufacturing process of American cheese also contributes to its meltability. During production, the cheese mixture is heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds during pasteurization. This heating process affects the melting properties of the cheese, ensuring that it melts at a particular temperature and creating a smooth and homogeneous mixture.
The meltability of American cheese has made it a popular choice for various dishes, especially grilled cheese sandwiches and cheeseburgers. Its ability to melt evenly and form stringy cheese pulls adds to its appeal and versatility in cooking. American cheese also acts as an adhesive layer in burgers, helping to maintain their form.
While American cheese is valued for its meltability, it is important to note that it has faced scrutiny for its high levels of saturated fat and sodium. As a processed cheese, it has a longer shelf life than natural cheeses but may not be considered as "healthy" due to its high levels of certain nutrients. However, it can be a good source of calcium and protein, and its occasional consumption can be enjoyed as part of a balanced diet.
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Frequently asked questions
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It also contains whey, milk proteins and emulsifying salts, which makes it different from a traditional cheese.
Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a melted homogeneous mixture. The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization.
American cheese is high in saturated fat and sodium, both of which may increase the risk of high blood pressure and heart disease. However, it is also a good source of calcium and protein.
