Frederic Melton
White American cheese is a processed cheese made from a mixture of other cheeses, such as cheddar, colby, and Swiss, melted down with a liquid and an emulsifying agent. The emulsifying agent, such as sodium citrate or sodium phosphate, allows the cheese to melt smoothly without becoming greasy. The mixture is then molded into bricks or slices and packaged. White American cheese gets its colour from the pale cheeses used in its core mixture, without any added colourants.
| Characteristics | Values |
|---|---|
| Texture | Creamy and smooth |
| Taste | Mild and salty |
| Consistency | Medium-firm |
| Melting Point | Low |
| Ingredients | Cheddar, Colby, Swiss, sodium citrate, sodium phosphate, milk, water, organic butter, salt, organic annatto, and vegetarian enzymes |
| Colour | White, achieved by using only pale cheeses as the core mixture |
| Manufacturing Process | Melting chunks of cheese with a liquid and an emulsifying agent, then moulding into bricks or slices |
| Pasteurization | Heated to a minimum of 150 °F (66 °C) for at least 30 seconds |
| Storage | Can be frozen for up to two months if wrapped well |
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What You'll Learn
Melting and moulding
The melting and moulding process of American cheese involves combining chunks of other cheeses, such as cheddar, colby, and Swiss, with a liquid and an emulsifying agent like sodium citrate or sodium phosphate. This mixture is then heated to a minimum of 150 °F (66 °C) for at least 30 seconds during pasteurisation. Sodium citrate is crucial at this stage as it prevents the cheese fats from separating, allowing the cheese to be pasteurised without its components separating and giving it a smooth, fluid consistency. This liquid mixture is then poured into moulds, typically in the form of bricks or slices, and packaged for mass consumption. The moulds give American cheese its characteristic soft, sliceable, rindless shape that stays fresh for a few months, is easy to portion, and doesn't dry out too quickly.
The emulsifying agent in American cheese is what gives it its unique melting properties. It allows the cheese to melt smoothly without becoming greasy or clumpy. When cheese is heated, the fat melts and rises to the surface, the proteins break down, and the moisture is expelled. The emulsifying agent or melting salt in American cheese holds these components together, resulting in a sleek, silky cheese sauce.
White American cheese achieves its pale, ivory-white colour by using only pale cheeses as its core mixture and avoiding any colouration additives. This is in contrast to yellow American cheese, which gets its colour from additives like annatto.
The melting and moulding process of American cheese has remained largely unchanged since its invention in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. This process revolutionised the cheese industry by creating a cheese that was easy to slice, melt, and incorporate into various dishes, becoming a staple in American cuisine.
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Pasteurisation
During pasteurisation, the cheese mixture, which is made from a combination of ground traditional cheeses such as cheddar and Colby, along with emulsifying agents and other ingredients, is heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds. This temperature and duration are crucial to ensure effective pasteurisation, as specified by the Standards of Identity for Dairy Products in the U.S. Code of Federal Regulations.
Sodium citrate is added to the cheese mixture as an important additive during pasteurisation. This additive plays a vital role in preventing the cheese fats from separating during the heating process. It acts as an emulsifying agent, keeping the fat, protein, and moisture in the cheese suspended in a smooth, fluid emulsion, even when melted. This unique property of American cheese sets it apart from traditional cheeses and contributes to its meltability and smooth texture.
The pasteurisation process not only sterilises the cheese but also extends its shelf life. The resulting American cheese can stay fresh for several months without drying out, making it a convenient and popular choice for consumers. This property also helps to reduce food waste, as the cheese remains edible and usable for an extended period.
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Additives
White American cheese is made by melting down a mixture of cheeses such as cheddar, colby, and Swiss with a liquid and an emulsifying agent. This emulsifying agent, such as sodium citrate or sodium phosphate, is added to grip the fat, protein, and moisture together, preventing the cheese from separating and creating a smooth, fluid emulsion. Sodium citrate is a crucial additive as it also permits the cheese to be pasteurized without its components separating.
The process of making American cheese was developed by James L. Kraft in the 1910s as a way of sterilizing cheese and avoiding food waste. The resulting blocks of soft, rindless cheese stayed fresh for a few months, were easy to portion, and didn't dry out too quickly. The process has remained mostly unchanged since then.
Other additives in American cheese include salt, coloring, acidifying agents, and optional dairy fat sources, such as cream, milk, skim milk, buttermilk, cheese whey, or albumin. These additives make up no more than 5% of the total weight of the cheese.
White American cheese specifically achieves its pale, ivory-white color by using only pale cheeses as its core mixture and avoiding any coloration additives.
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Colouring
The colouring of American cheese depends on the variety. White American cheese gets its pale, ivory-white colour from using only pale cheeses as its core mixture and not using any additional coloration additives. Yellow American cheese, on the other hand, is seasoned and coloured with annatto, a red pulp produced from the annatto shrub fruit.
The Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), mandates that for a processed cheese to be labelled "American cheese", it must be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these. If the cheese is made from more than one cheese, it must be labelled "pasteurized process American cheese". In this case, the only additives allowed are an emulsifying agent, salt, colouring, acidifying agents, and optional dairy fat sources (but not more than 5% of the total weight).
The CFR also includes specifications for the colour of the final product. The colour of American cheese is often a result of the mixture of different types of cheese used, as well as any added ingredients such as whey, milk solids, and emulsifying agents. The term "American cheese" today typically refers to the processed variety, which was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. He obtained a patent for his manufacturing process in 1916, and began marketing it in the late 1910s.
The process of making American cheese involves melting down a mixture of chunks of other cheeses, such as cheddar, Colby, and Swiss, with a liquid and an emulsifying agent like sodium citrate or sodium phosphate. This liquid mixture is then heated to a minimum of 150 °F (66 °C) for at least 30 seconds during pasteurization. The cheese mixture is then moulded into bricks or slices and packaged for mass consumption.
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Slicing
The Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), outlines the requirements for a processed cheese to be labelled as "American cheese". One of these requirements is that the cheese must be sliceable. The CFR also includes regulations for the manufacturing of processed American cheese.
The process of slicing American cheese typically involves cutting the moulded cheese into thin, uniform slices. These slices are then packaged for mass consumption and sold as a convenient and versatile product. The slices can be used in a variety of dishes, such as sandwiches, burgers, and grilled cheese.
Some brands offer pre-sliced American cheese, saving time for consumers. For example, Organic Valley offers seven different varieties of sandwich-ready cheese slices, including American, Provolone, and Muenster. These slices are crafted with pasture-raised organic dairy from small organic family farms and are certified USDA organic.
Overall, the sliceability of American cheese is a key factor in its popularity and convenience, making it a versatile ingredient in a variety of dishes.
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Frequently asked questions
American cheese is a type of processed cheese made from melting chunks of cheddar, Colby, or Swiss cheese with a liquid and an emulsifying agent like sodium citrate or sodium phosphate.
The process of making white American cheese involves heating milk in a pan until it simmers. The milk is then pureed in a food processor until smooth and poured into a lined loaf pan. It is then refrigerated for at least 3 hours before being sliced and used.
The difference between white and yellow American cheese lies in the colour of the cheese, with white American cheese having a pale, ivory-white colour, and yellow American cheese having a bright orange colour. The colour of the cheese is achieved by using only pale cheeses as the core mixture for white American cheese, while yellow American cheese is seasoned and coloured with annatto.
The ingredients in white American cheese can vary but typically include organic cultured milk, water, organic butter, sodium citrate, salt, and vegetarian enzymes.
