The Making Of Processed Cheese Food

Processed cheese is a product made from cheese mixed with an emulsifying agent and other ingredients such as vegetable oils, unfermented dairy products, salt, food colouring, or sugar. It typically contains around 50-60% cheese and 40-50% other ingredients. The process of making processed cheese involves blending and melting together one or more cheeses of different maturity or composition along with an emulsifying salt and other ingredients. The resulting product is a smooth, uniform cheese with a longer shelf life than natural cheese, that melts easily without becoming oily or separating.

Ingredients and process

Processed cheese is a blend of one or more cheeses, mixed with an emulsifying agent, and sometimes other ingredients. The emulsifying agent is a calcium chelator, usually a salt such as disodium phosphate. The cheese blend may be made from different types of cheese, often including cheddar and Colby, and potentially other varieties like Swiss, provolone, or granular cheese. The blend of cheeses is what gives processed cheese its characteristic melting properties, and uniform, smooth texture.

Processed cheese typically contains around 50-60% cheese, with the remaining 40-50% made up of other ingredients. These additional ingredients can include vegetable oils, unfermented dairy products, salt, food colouring, sugar, preservatives, water, whey, or cream. The inclusion of these extra ingredients means that processed cheese has a longer shelf life than natural cheese, and can be produced in a variety of flavours, shapes, and consistencies. It is also usually cheaper to produce and sell than natural cheese.

Processed cheese is defined and regulated by the Food and Drug Administration (FDA) in the United States, under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). The FDA sets standards for the moisture content, fat content, and ingredients used in processed cheese. For example, the moisture content must not be more than 1% greater than the maximum for the natural cheese used in the product, and the dairy fat content must not exceed 5% by weight.

Processed cheese can also be made with organic ingredients, although this is subject to additional regulations. Organic processed cheese cannot contain any artificial colours, flavours, or preservatives, and any added colour agents must be organic. All ingredients must be approved by the USDA.

Melting and blending

Processed cheese is made by blending and melting together one or more cheeses of different maturity or composition. The cheese used is typically a blend of cheeses, most often Colby and cheddar, but can also include cheddar, Swiss, and provolone cheeses as flavourants. The blend of cheeses is melted and mixed with an emulsifying agent, such as a calcium chelator or disodium phosphate, to create a smooth, uniform texture. This process also allows the cheese to melt faster and stay fresh longer.

The melted cheese mixture is then combined with other ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, water, or whey. These additional ingredients can make up 40 to 50% of the final product and are added to enhance flavour, texture, and shelf life. For example, preservatives are added to increase the shelf life of processed cheese, which is one of its biggest draws. Some processed cheeses don't even need to be refrigerated and can sit at room temperature indefinitely.

The specific ingredients and their proportions in processed cheese are regulated by the Food and Drug Administration (FDA) in the United States. According to the FDA, processed cheese must have a moisture content not more than 1% greater than the maximum for the natural cheese used in the product and must contain a certain amount of fat on a dry basis. The allowed additives include cheese, water, up to 5% dairy fat, up to 3% emulsifying salts, acidifying agents, enzyme-modified cheeses, salt, colouring, and preservatives.

It is important to note that the term "processed cheese" has different definitions and regulations in different countries. For example, in the United States, the term refers to products with the highest cheese content, while in other countries, products with a high proportion of additives may not be legally labelled as cheese. Additionally, organic processed cheese has its own set of standards, such as using only organic ingredients and avoiding artificial colours, flavours, or preservatives.

Additives and preservatives

Processed cheese is made by blending and melting together one or more cheeses of different maturity or composition along with an emulsifying agent (a calcium chelator) and other ingredients. The inclusion of additives and preservatives in processed cheese is a key aspect of its production, contributing to its distinct characteristics and extended shelf life.

One of the primary additives in processed cheese is emulsifying salts, also known as melting salts. These salts, such as disodium phosphate, help create a stable, uniform emulsion by preventing the separation of the cheese's components. They facilitate the melting process, ensuring that the cheese melts smoothly and evenly without becoming oily. Emulsifying salts are crucial in achieving the desired texture and consistency associated with processed cheese.

Preservatives are another important component of processed cheese. They significantly extend the shelf life of the product, allowing it to remain fresh for longer periods. Preservatives inhibit the growth of microorganisms, preventing spoilage and prolonging the time the cheese can be safely consumed. This extended shelf life is advantageous for both consumers and retailers, reducing the need for frequent refrigeration and minimizing food waste.

Other additives commonly found in processed cheese include acidifying agents, milkfat sources (such as cream or anhydrous milkfat), water, artificial colours, spices or flavourings, and enzyme-modified cheese. These additives contribute to the unique flavour, colour, and texture profiles of processed cheese products. It is important to note that the specific regulations governing the use of additives and preservatives in processed cheese vary across different regions, with some countries having stricter standards than others.

While additives and preservatives offer functional and sensory benefits, their inclusion in processed cheese has sparked debates about health and nutrition. Some consumers prefer organic processed cheese, which excludes artificial colours, flavours, and certain preservatives, adhering to specific standards and regulations for organic certification. Ultimately, the inclusion and selection of additives and preservatives in processed cheese are driven by a combination of regulatory requirements, technological advancements, and consumer preferences, shaping the characteristics and appeal of this versatile food product.

Shelf life and refrigeration

Processed cheese has a varied shelf life depending on the type of cheese. Hard cheeses, such as Parmesan and Gruyere, are aged for longer and can be left out of the fridge without posing a health risk. They are also less likely to spoil, even when left out of the fridge for an extended period. However, soft and fresh cheeses should be treated differently. These cheeses should be refrigerated and not left out for more than two hours to avoid spoilage and a change in quality and taste.

When it comes to refrigeration, it is important to maintain a temperature of below 40°F (4°C). Higher temperatures increase the rate of bacterial growth, leading to faster spoilage. To ensure proper airflow and prevent drying out, wrap the cheese in porous materials like wax, parchment, or cheese paper. Avoid using tight, non-porous materials like plastic wrap.

The shelf life of processed cheese in the fridge varies between soft and hard cheeses. Soft cheeses, such as ricotta, cottage, and cream cheese, can be stored in the fridge for at least 7 days, while hard cheeses can last for 3–4 weeks. It is important to inspect hard cheeses for mold and cut off any affected spots, while soft cheeses with mold should be discarded.

Freezing is another option for extending the shelf life of processed cheese. However, not all cheeses freeze well. Processed cheese slices and soft cheeses tend to not freeze well, while other types of cheese can be frozen for up to 6 months at a temperature of 0°F (-18°C) or below.

Standards and regulations

Processed cheese is a product that blends natural cheeses and other ingredients, such as emulsifiers, to create a uniform texture and flavour. The production of processed cheese is regulated by standards and regulations that ensure the safety and quality of the final product. These regulations vary across different regions, but they share common goals and themes.

In the United States

Frequently asked questions