Randy Chandler
Packaged shredded cheese is a convenient alternative to shredding cheese from a block. However, it has been the subject of controversy due to the addition of ingredients like cellulose, potato starch, and natamycin. These additives serve as anti-caking agents, preventing the shredded cheese from sticking together and extending its shelf life. While some people find these additives undesirable, particularly when cooking dishes that require melted cheese, others appreciate the convenience of pre-shredded cheese. Ultimately, the choice between using pre-shredded or freshly grated cheese depends on personal preferences and the specific requirements of a recipe.
| Characteristics | Values |
|---|---|
| Additional ingredients | Potato starch, cornstarch, calcium sulphate, natamycin, cellulose/powdered cellulose |
| Purpose of additional ingredients | Reducing the likelihood of mould, yeast, and fungal growth |
| Purpose of additional ingredients | Absorbing moisture in the bag |
| Purpose of additional ingredients | Preventing caking |
| Effect of additional ingredients | Gritty texture |
| Effect of additional ingredients | Poor melting |
| Effect of additional ingredients | Poor texture |
Explore related products
What You'll Learn
- Anti-caking agents like cellulose and potato starch are added to prevent shredded cheese from clumping
- Natamycin, an anti-mold agent, is added to prevent shredded cheese from going moldy
- Pre-shredded cheese may result in a gritty texture due to the starch added
- Pre-shredded cheese is convenient but may not be the best option for certain recipes
- Pre-shredded cheese has a longer shelf life compared to freshly grated cheese
Anti-caking agents like cellulose and potato starch are added to prevent shredded cheese from clumping
Anti-caking agents like cellulose and potato starch are added to packaged shredded cheese to prevent it from clumping together and to absorb moisture in the bag. Cellulose is a tasteless, ultra-fine powder derived from wood pulp or broken-down plant fibres (including sawdust). It is used in a variety of foods, such as ice cream and baked goods, and is considered a natural ingredient by the FDA. Potato starch is commercially sold as a thickener and has desiccating and anti-clumping properties that help keep cheese shreds separate.
When used in shredded cheese, cellulose and potato starch can create a gritty texture and prevent the cheese from melting properly, resulting in an undesirable texture for dishes like mac and cheese. This is because the anti-caking agents resist melting and create a coating on the cheese shreds. The addition of these agents also increases the surface area of the cheese, making it more susceptible to mold growth.
To avoid the issues caused by anti-caking agents, some people choose to shred their own cheese from blocks. This requires more time and effort but can result in a smoother texture and better melting when used in recipes. However, others argue that the convenience of pre-shredded cheese outweighs these concerns, especially for dishes like tacos or scrambled eggs where melting is not a critical factor.
While the addition of anti-caking agents may affect the performance of shredded cheese in certain recipes, it is important to note that these ingredients are considered safe for consumption. The decision to use pre-shredded cheese or shred your own ultimately depends on personal preference and the specific requirements of the dish being prepared.
Cheese-Making: A Comprehensive Guide in an Ebook
You may want to see also
Natamycin, an anti-mold agent, is added to prevent shredded cheese from going moldy
Shredded cheese is particularly prone to spoilage due to its large surface area, which provides ample space for mould to colonize. To prevent shredded cheese from going mouldy, an anti-fungal agent called natamycin is added. Natamycin, also known as pimaricin, is a naturally occurring antifungal medication that has been approved for medical use in the treatment of fungal infections, especially around the eye. It is derived from the fermentation of certain types of the bacterium Streptomyces.
In the food industry, natamycin acts as a preservative, inhibiting the growth of mould and extending the shelf life of shredded cheese from less than two weeks to up to 38 days. It achieves this by altering the cell membrane of the fungus, resulting in fungal death. Natamycin has been deemed safe for consumption by many governmental and health organizations, including the FDA, the European Union, the World Health Organization, and individual countries such as Australia and New Zealand. The European Food Safety Authority (EFSA) has also concluded that natamycin poses no health risk when used for the surface treatment of food products due to its poor absorption by the body.
Natamycin is often included in the "anti-caking blend" listed on shredded cheese packaging. This blend may also contain ingredients such as potato starch, cornstarch, and calcium sulfate, which help prevent the cheese from sticking together and clumping. While some consumers may have concerns about the inclusion of natamycin and other additives in shredded cheese, it is important to note that these ingredients have been deemed safe for consumption and play a crucial role in maintaining the quality and prolonging the shelf life of the product.
While natamycin is generally considered safe, some retailers, such as Whole Foods, have chosen to exclude it from their products. This decision may be influenced by consumer preferences for more natural or organic options, as well as concerns about potential allergic reactions associated with natamycin. However, the majority of regulatory bodies worldwide approve of its use, and it is an effective tool for preventing mould in shredded cheese, ensuring that consumers can enjoy a longer-lasting product.
Moon Cheese Theory: Who Said It?
You may want to see also
Pre-shredded cheese may result in a gritty texture due to the starch added
Pre-shredded cheese is often coated with an anti-caking agent to prevent the shreds from sticking together and to increase shelf life. This agent is typically cellulose, a tasteless, ultra-fine powder derived from wood pulp or plant fibres, including sawdust. While the FDA considers cellulose to be naturally derived and safe for consumption, it can affect the texture and melting properties of the cheese.
The addition of cellulose or other anti-caking agents, such as potato starch, can result in a gritty texture in pre-shredded cheese. When melted, the cheese may not achieve the desired creamy consistency with long stringy pieces. Instead, the cheese sauce may separate, resulting in an undesirable texture. This is because the cellulose or starch prevents the cheese shreds from melting together properly.
Potato starch, for example, is commercially sold as a thickener and has desiccating and anti-clumping properties that help keep cheese shreds separate. It is often used in combination with cellulose because while cellulose is more effective at preventing clumping, it creates a visually unappealing coating. By mixing the two, manufacturers can use more anti-caking agents without compromising the colour and look of the cheese.
The use of anti-caking agents in pre-shredded cheese can be advantageous for certain applications. For instance, shredded cheese is convenient for quick dishes like tacos, scrambled eggs, or burritos, where melting is not a critical factor. However, when the desired outcome is a creamy, melted cheese sauce, freshly grated cheese is recommended to achieve the desired texture and consistency.
Merlot Cheese: A Unique Blend of Wine and Dairy
You may want to see also
Explore related products
Pre-shredded cheese is convenient but may not be the best option for certain recipes
Pre-shredded cheese is a convenient option for those who want to save time and effort in the kitchen. However, it may not be the best choice for certain recipes, especially those that require melted cheese.
Pre-shredded cheese is often coated with anti-caking agents like cellulose, potato starch, or cornstarch to prevent the shreds from sticking together and to extend their shelf life. While these additives are generally considered safe for consumption, they can affect the texture and melting properties of the cheese. The cellulose, for example, can result in a gritty texture and prevent the cheese from melting evenly, which can be undesirable for recipes that require creamy, stringy cheese, such as mac and cheese.
Additionally, the increased surface area of shredded cheese compared to block cheese provides more opportunities for mold to grow. To prevent this, manufacturers often treat shredded cheese with anti-mold agents like natamycin. While these treatments are effective in inhibiting mold growth, some people may prefer to avoid them due to health or taste concerns.
For recipes that require melted cheese, freshly grated cheese from a block is usually recommended. It melts more evenly and smoothly, resulting in a better texture and appearance in dishes like mac and cheese, cauliflower cheese, or nachos. Freshly grated cheese also has a purer flavor, as it lacks the additional ingredients found in pre-shredded cheese.
However, pre-shredded cheese still has its place in the kitchen. It is ideal for recipes that require cheese as a topping or garnish, such as tacos, burritos, scrambled eggs, or soup. It can also be a convenient option for those who want to save time on food preparation.
Cheese Puffs: Styrofoam in Disguise?
You may want to see also
Pre-shredded cheese has a longer shelf life compared to freshly grated cheese
Cellulose, derived from wood pulp, is commonly added to pre-shredded cheese to prevent the cheese shreds from sticking together. While cellulose is tasteless and non-toxic, it can affect the melting properties of the cheese, resulting in a gritty texture. Potato starch is often used in combination with cellulose to reduce clumping without compromising the colour and appearance of the cheese.
Natamycin, an anti-mold agent, is also typically sprayed onto the cheese shreds to prevent mould growth. The increased surface area of shredded cheese makes it more susceptible to mould colonisation, hence the need for anti-mold agents.
In contrast, freshly grated cheese has a shorter shelf life and is more prone to mould growth without the addition of these preservatives. However, it melts more evenly and consistently due to the absence of anti-caking agents.
While pre-shredded cheese offers convenience and a longer shelf life, it may not be suitable for recipes that require melted cheese due to the potential textural issues caused by the added ingredients. Freshly grated cheese, on the other hand, provides a purer flavour and better melting properties but requires more time and effort for preparation.
The Magic Ingredients Behind Camembert Cheese
You may want to see also
Frequently asked questions
No, it is not bad for your health. While some people claim that packaged shredded cheese is ""toxic", there is no evidence to support this claim. The additional ingredients in shredded cheese, such as cellulose, potato starch, and natamycin, serve purposes like reducing the likelihood of mold, yeast, and fungal growth, and preventing the cheese from sticking together. However, these ingredients can affect the texture and melting ability of the cheese, which may be undesirable for certain recipes.
The additional ingredients in packaged shredded cheese are added to prevent the cheese from clumping together and to absorb moisture in the bag, extending the product's shelf life.
In addition to the ingredients also found in block cheese, packaged shredded cheese contains anti-caking agents like potato starch, powdered cellulose, and natamycin. These ingredients can affect the texture and melting ability of the cheese, with freshly grated cheese generally having a smoother, creamier texture. Freshly grated cheese also tends to have a longer shelf life and is more cost-effective.
Packaged shredded cheese is made by shredding blocks of cheese and then tossing the shreds in industrial desiccants like potato starch and cellulose to create rigid, non-sticky shreds. Anti-mold agents like natamycin are also added to prevent the cheese from spoiling due to its increased surface area.
