Randy Chandler
American cheese is a processed cheese made from blending different types of cheeses, including cheddar, Colby, and Swiss, with other ingredients like whey, milk proteins, vitamins, and emulsifying agents. It was invented in the 1910s by James L. Kraft and is known for its superior meltability, making it a popular choice for burgers, sandwiches, and various other dishes. Yellow American cheese is made by adding coloring to give it a more cheddar-like appearance, with some brands using natural colorings like annatto or paprika, while cheaper brands may use artificial food dyes.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, smooth, and meltable |
| Taste | Mild, salty, and complements burgers |
| Color | Yellow, achieved with annatto or paprika |
| Ingredients | Cheddar, Colby, washed curd, or granular cheese, sodium citrate, emulsifying agents, milk, whey, milk proteins, vitamins, and coloring |
| Nutritional value | High in calcium, protein, vitamins A and D, phosphorus, and zinc, but also high in saturated fat, cholesterol, and sodium |
| Packaging | Individually wrapped slices, unwrapped slices in stacks, or unsliced blocks |
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What You'll Learn
- Yellow American cheese is made by melting down chunks of cheddar, Colby, and/or Swiss cheese
- The liquid mixture is then molded into bricks or slices and packaged
- Yellow American cheese is seasoned and coloured with annatto, a dye from the seeds of the Achiote tree
- Sodium citrate is added to prevent the cheese fats from separating
- The cheese is heated to at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurisation
Yellow American cheese is made by melting down chunks of cheddar, Colby, and/or Swiss cheese
Yellow American cheese is a processed cheese made by melting down chunks of cheddar, Colby, and/or Swiss cheese. It was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The process involves melting the cheese with a liquid and an emulsifying agent, such as sodium citrate, which prevents the cheese fats from separating during pasteurization. The liquid mixture is then molded into bricks or slices and packaged.
American cheese is often sold in individually wrapped slices, small pre-sliced blocks, or sliced off the block at the deli counter. It is a common choice for sandwiches, burgers, and grilled cheese due to its versatile nature and meltability. The addition of emulsifying agents gives it a creamy texture and prevents it from separating when melted, unlike traditional cheddar cheese.
The Standards of Identity for Dairy Products in the U.S. Code of Federal Regulations (CFR) stipulate that to be labeled "American cheese," a processed cheese must be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of these. The CFR also includes regulations for the manufacturing of processed American cheese, requiring it to be labeled as "pasteurized process American cheese" if made from more than one type of cheese.
While yellow American cheese is seasoned and colored with additives like annatto or paprika, white American cheese is left natural without any coloring additives. Outside of the color, the two varieties are the same in terms of ingredients and processing. The coloring added to yellow American cheese gives it a more cheddar-like appearance, as cheddar is naturally a yellow-orange color.
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The liquid mixture is then molded into bricks or slices and packaged
Once the liquid mixture is ready, it is moulded into bricks or slices and packaged. The liquid mixture is poured into moulds, which are then cooled to set the cheese into the desired shape. This is a quick process due to the mixture's high melting point. The moulds are typically rectangular, but can also be square or circular, depending on the desired shape of the final product.
The moulded cheese is then packaged and sold in a variety of forms. It can be sold as individually wrapped slices, known as 'singles', which are the least similar to traditional cheese in terms of taste and texture. These are typically sold in stacks or stacks of stacks in supermarkets. It can also be sold as unwrapped slices in stacks, or in unsliced blocks, which are more similar to traditional cheese. These blocks are often cut to order at deli counters.
The packaging and slicing of American cheese is an important part of its appeal. The individually wrapped slices are convenient and easy to use, and the stacks of slices in supermarkets are often sold at a lower price point than traditional cheese, making them an affordable and accessible option for many consumers. The ability to buy sliced cheese from a block at a deli counter also allows consumers to purchase smaller quantities of cheese, which can be beneficial for those who want a fresher product or are cooking for fewer people.
The versatility of American cheese in terms of packaging and slicing has contributed to its popularity. It can be used in a variety of dishes, from sandwiches and burgers to grilled cheese and stuffed breads. Its melting properties make it a popular choice for dishes that require a creamy texture or a cheese pull, such as mac and cheese or cheeseburgers. Its mild flavour also makes it a versatile ingredient that can be paired with a variety of meats and other ingredients.
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Yellow American cheese is seasoned and coloured with annatto, a dye from the seeds of the Achiote tree
American cheese, on the other hand, is a processed cheese made from a blend of cheeses and other ingredients to enhance its flavour and texture. It was invented in the 1910s by James L. Kraft, founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The process involves melting chunks of cheeses such as cheddar, Colby, and/or Swiss with a liquid and an emulsifying agent. The liquid mixture is then moulded into bricks or slices and packaged.
The addition of annatto to American cheese is purely for aesthetic purposes, as it does not affect the taste or texture of the cheese. Annatto is a natural colouring agent commonly used in the food industry, known for its bright orange-red colour. It is also used in other dairy products, such as butter and cheese, as well as in cosmetics and textiles.
The use of annatto in American cheese is interesting because it adds to the perception of the cheese as a processed product. While some consumers may prefer the more natural appearance of white American cheese, which does not contain any colouring additives, others may associate the bright orange colour of yellow American cheese with a more flavourful or higher-quality product. This perception may be influenced by the fact that cheddar cheese, which American cheese attempts to emulate, is naturally orange in colour.
In conclusion, the use of annatto to season and colour yellow American cheese is a deliberate choice to make the processed cheese resemble natural cheddar cheese. This colouring agent, derived from the seeds of the Achiote tree, has become a distinctive feature of American cheese, contributing to its unique identity and popularity in the food industry.
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Sodium citrate is added to prevent the cheese fats from separating
American cheese is a processed cheese made from a blend of cheeses and other ingredients to enhance its flavour and texture. It is made by melting chunks of cheeses such as cheddar, Colby, and/or Swiss with a liquid and an emulsifying agent. The liquid mixture is then moulded into bricks or slices and packaged.
Sodium citrate is added to the mixture as an emulsifying agent to prevent the cheese fats from separating. This is an important additive as it allows the cheese to be pasteurized without its components 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. This process gives American cheese its soft, creamy texture and makes it ideal for melting.
The addition of sodium citrate also helps to control the percentage of milk fat, moisture, salt and pH value in the final product, along with specifications for flavour, body and texture, colour, and meltability. This is why American cheese has a longer shelf life than traditional cheeses and is a common choice for sandwiches, burgers, and other melted cheese applications.
It is worth noting that American cheese is not considered a "real" cheese by the FDA and is referred to as a "pasteurized process cheese" or "cheese product". This is because it contains less than 51% cheese curds and is blended with other ingredients. However, it is still a popular and versatile product, beloved for its superior meltability and gooey texture.
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The cheese is heated to at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurisation
Pasteurisation is a crucial step in the production of American cheese, and it involves heating the cheese mixture to a specific temperature range for a defined duration. This process plays a vital role in ensuring the safety and stability of the final product.
During pasteurisation, the cheese mixture is heated to a minimum temperature of 150 °F (66 °C). This temperature threshold is essential to achieve the desired level of pasteurisation. By maintaining the temperature at or above this level, any harmful bacteria or microorganisms present in the cheese mixture are destroyed or inactivated. This step ensures that the cheese is safe for consumption and reduces the risk of foodborne illnesses.
The duration of heating is just as critical as the temperature. The cheese mixture must be held at 150 °F (66 °C) for a minimum of 30 seconds. This holding time ensures that the heat penetrates the cheese mixture effectively, inactivating any unwanted bacteria and preventing them from spoiling the product.
The combination of temperature and time during pasteurisation is a delicate balance. Insufficient heating or a shorter duration may result in inadequate pasteurisation, leaving the cheese vulnerable to bacterial growth. On the other hand, excessive heating or prolonged duration can negatively impact the texture and flavour of the cheese, affecting its overall quality.
By adhering to the specified temperature and time parameters, manufacturers can ensure that their yellow American cheese meets the required safety standards while maintaining the desired sensory attributes that consumers expect from this popular cheese variety.
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Frequently asked questions
American cheese is a processed cheese made from a blend of cheeses and other ingredients to alter its texture and flavour.
American cheese is made from a blend of cheeses including cheddar, Colby, washed curd cheese, and granular cheese.
Other ingredients added to American cheese include whey, milk proteins, emulsifying agents, vitamins, colouring, and sodium citrate.
American cheese can be yellow or white. The yellow variety gets its colour from annatto or paprika, while the white variety contains no colouring additives.
American cheese is made by melting down chunks of cheese with a liquid and an emulsifying agent. The liquid mixture is then moulded into bricks or slices and packaged.
