Kamil Perry
Pasteurized cheese is a processed cheese product made from a blend of cheeses and other dairy ingredients, such as cream, fluid milk, or whey. It also contains additives like emulsifying salts, acidifying agents, and spices. Pasteurized cheese is designed to melt easily and evenly without separating, making it ideal for use in dips, sauces, and as a topping for various dishes. Its melting properties and long shelf life make it a versatile ingredient in the kitchen. Some popular brands offering pasteurized cheese include Kraft, Bongards, and Contigo.
| Characteristics | Values |
|---|---|
| Ingredients | Pasteurized cheese is made from a blend of cheeses, most often Colby and Cheddar. It may also contain other dairy ingredients such as cream, fluid milk, or whey. |
| Additives | Emulsifying salts, acidifying agents, water, salt, artificial color, spices or flavorings, and enzyme-modified cheese. |
| Moisture Content | Less than 44% moisture for solid forms, between 44% and 60% for spreadable varieties. |
| Fat Content | Greater than 23% for solid forms, greater than 20% for spreadable varieties. |
| Melting Properties | Pasteurized cheese is ideal for melting and is used in dips, sauces, and as a topping for nachos, veggies, and other dishes. |
| Taste and Texture | Does not alter its taste or texture when heated. |
| Color | Yellow or off-white. |
| Consistency | Medium consistency. |
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What You'll Learn
Pasteurized cheese melts easily and evenly
Pasteurized cheese is designed to melt easily and evenly. This is because it is a processed cheese, which is made with the specific goal of being meltable without the fat separating from the protein. Unlike traditional, unprocessed cheeses, heating does not alter the taste or texture of pasteurized cheese. This makes it an ideal ingredient for dishes where cheese is required to be melted, such as dips, queso, sauces, soups, or as a topping for nachos, veggies, and more.
The reason pasteurized cheese melts so evenly is due to the addition of a calcium-sequestering agent, often called an "emulsifier". This stops calcium from holding the casein network together, allowing smaller groups of linked casein molecules to mix into the fat when melted, forming microscopic droplets instead of large lumps. This results in a smooth, even melt, without the typical lumpy combination of protein gel and liquid fat that occurs when heating traditional cheese.
The best-known pasteurized cheese in the United States is often marketed as "American cheese" and is made from a blend of cheeses, most commonly Colby and Cheddar. Another popular variety is Provel pizza cheese, which uses a combination of Cheddar, Swiss, and provolone cheeses. These pasteurized cheeses are designed to melt easily and are widely used in various dishes, contributing to their popularity.
In addition to its melting capabilities, pasteurized cheese also offers a long shelf life, maintaining its texture and taste for hours when melted. This makes it a convenient option for food preparation and storage. The consistent melting behavior, along with its extended freshness, makes pasteurized cheese a versatile and desirable ingredient for both home cooks and food industries alike.
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It is ideal for dips, sauces, and toppings
Pasteurized cheese is ideal for dips, sauces, and toppings. Pasteurization is the process of heating milk to a specific temperature to destroy bacteria and extend its shelf life. While this process can affect the nutritional content of milk and cheese, it also has some benefits for their use in melting.
Firstly, pasteurized cheese has a lower melting point than unpasteurized cheese. This means it will melt more easily and quickly when used in dips, sauces, or as a topping. This property makes it a more convenient option for these applications, as it will blend smoothly and quickly into your dish.
Secondly, pasteurized cheese has a more consistent texture and flavour due to the homogenization process it undergoes. This means that when melted, it will have a more predictable and consistent outcome in terms of taste and mouthfeel, which is especially important for creating consistent dips and sauces.
Additionally, the pasteurization process can help to stabilize the cheese, reducing the risk of separation or curdling when heated. This is because the homogenization process during pasteurization breaks down the protein strands in the cheese, making it less likely to separate when melted.
For example, Bongards® Yellow Restricted Melt Pasteurized Process Cheddar Loaf is designed specifically for melting and is ideal for use in dips and sauces. It has a mild, creamy flavour and a consistent quality, ensuring your dishes taste great every time.
In conclusion, pasteurized cheese is a reliable and convenient option for creating delicious and consistent dips, sauces, and toppings. Its lower melting point, consistent texture and flavour, and reduced risk of separation make it a superior choice for these applications compared to unpasteurized cheese.
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Pasteurized cheese is a processed cheese
Pasteurized cheese is a type of processed cheese. Processed cheese is made by mixing cheese with other dairy products and additives. The process of pasteurization involves heating the cheese to kill bacteria, which extends its shelf life. This means that pasteurized cheese has a longer shelf life than unpasteurized cheese.
Processed cheese typically contains around 50-60% cheese, with the remaining 40-50% consisting of other ingredients such as dairy products, emulsifying agents, vegetable oils, salt, food coloring, sugar, and preservatives. The specific requirements for pasteurized processed cheese in the United States are outlined in the U.S. Code of Federal Regulations Title 21, Article 133, Section 169, which states that pasteurized process cheese must contain at least 51% cheese, with the remaining ingredients being dairy products and approved additives.
The process of pasteurization and the addition of emulsifying agents give processed cheese its characteristic meltability without separation. This makes it ideal for use in dishes where the cheese is melted, such as grilled cheese sandwiches or pizza. The uniform melting of processed cheese also contributes to a consistent taste and texture in the final dish.
While the term "processed cheese" may carry negative connotations for some consumers, it is important to note that the process of pasteurization and the addition of additives are regulated by organizations like the FDA in the United States. Additionally, the use of pasteurization and the inclusion of preservatives can significantly extend the shelf life of cheese, reducing the need for refrigeration and lowering costs for producers and consumers.
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It is made with natural cheese and milk
Pasteurized cheese is a processed cheese product that is designed to melt easily and evenly without separating. It is made with natural cheese and milk, and no oils, creating a true dairy product. It is an ideal option for dishes that require melted cheese, such as dips, queso, sauces, soups, or as a topping for nachos, veggies, fries, and baked potatoes.
The process of pasteurization involves heating the cheese to kill bacteria and extend its shelf life. This process also affects the melting properties of the cheese. Natural cheese, when heated, tends to separate into lumps of protein gel and liquid fat due to the disruption of the casein network that holds the cheese together. However, during pasteurization, a calcium-sequestering agent is added, which prevents the formation of these lumps. This agent stops calcium from binding the casein molecules together, allowing the casein to mix into the fat during melting, resulting in a smooth and even melt.
The use of natural cheese and milk in pasteurized cheese products ensures that they are a good source of calcium. Additionally, these products often have a long shelf life, maintaining their texture and taste for hours when melted. They are also free from artificial flavors and gluten, making them a versatile option for various recipes.
While pasteurized cheese offers convenience and functionality in melting applications, it is important to note that it typically contains additives and emulsifying agents to achieve its unique properties. These additives may include emulsifying salts, acidifying agents, water, salt, artificial colors, spices, flavorings, and enzyme-modified cheese. In the United States, the term "processed cheese" is used for products with the highest cheese content, which can be up to 50-60% cheese, with the remaining being milkfat and other allowed additives.
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Pasteurized cheese has a long shelf life
The process of pasteurization also contributes to the cheese's ability to melt easily and evenly. Pasteurized process cheese is made with natural cheeses and milk, ensuring that it consists of true dairy ingredients. Unlike some unprocessed cheeses, heating does not alter the taste or texture of pasteurized cheese, making it ideal for use in dips, queso, sauces, soups, or as a topping for various dishes.
The history of processed cheese dates back to 1911 in Switzerland, when Walter Gerber and Fritz Stettler sought to create a cheese with a longer shelf life. They were inspired by fondue and cheese sauces, and their experiment with adding sodium citrate to melted Emmentaler cheese yielded success. This process of emulsification allowed the cheese sauce to be re-cooled into a solid form, extending its shelf life.
Today, pasteurized process cheese often contains additives such as emulsifying salts, acidifying agents, water, salt, artificial colors, spices, flavorings, and enzyme-modified cheese. These additives enhance the cheese's meltability, flavor, and texture, making it a versatile ingredient in various recipes. The high proportion of additives in some processed cheeses can be controversial, and such products may not be legally labeled as cheese in many countries.
Overall, the pasteurization process plays a crucial role in extending the shelf life of cheese, making it a convenient and versatile ingredient for consumers and food manufacturers alike.
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Frequently asked questions
Yes, pasteurized cheese is designed to melt.
Pasteurized cheese is made from a blend of cheeses, most commonly Colby and cheddar. It also contains other dairy ingredients like cream, fluid milk, or whey, and additives like emulsifying salts, acidifying agents, water, salt, and spices.
Pasteurized cheese is ideal for dishes where you want the cheese to melt, such as dips, queso, sauces, soups, or as a topping for nachos, veggies, fries, and baked potatoes.
Traditional cheese consists of individual fat globules trapped in a network of casein, with calcium holding the casein molecules together. When heated, the fat and protein separate, creating lumps. Pasteurized cheese contains a calcium-sequestering agent that prevents this separation, allowing the cheese to melt smoothly.
Some brands that sell pasteurized cheese include Bongards, Contigo, Kraft, Borden, and Velveeta.
