Andy Montoya
Processed cheese is a polarising food product, often maligned for being unhealthy, unnatural, and of low quality. However, it is also praised for its melting properties and ability to resist pathogens. So, is it really made of plastic? The short answer is no. While the term plastic is sometimes used to describe processed cheese, it is not made of plastic in the sense of synthetic polymers. The word plastic in this context simply refers to something that is easily shaped or moulded, which could be said of most cheeses.
| Characteristics | Values |
|---|---|
| Definition of processed cheese | A product made from cheese mixed with an emulsifying agent and other ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. |
| Percentage of cheese in processed cheese | 50-60% |
| Other ingredients in processed cheese | Vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, water, acidifying agents, milk fat, artificial colours, spices, flavourings, enzyme-modified cheese, mold inhibitor, lecithin |
| Why is it called plastic cheese? | Because it fits the definition of plastic, which is any material that can be moulded into a desired shape. |
| Is there plastic in processed cheese? | No, but there are emulsifiers that bind the cheese's components tightly and do not lose their hold with a sudden increase in temperature. |
| Is processed cheese bad? | While it is not 100% cheese and is higher in sodium, it is not necessarily bad for health. It is also not as flavourful as real cheese. |
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What You'll Learn
Processed cheese is not made of plastic
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. This process was later improved upon by Canadian-American businessman J.L. Kraft in 1916, who mixed a variety of cheeses with water to produce a uniform product that would always taste the same and melt in a uniform fashion.
The term "plastic" has been used to describe processed cheese due to its moldable and shapeable nature. However, this is simply a result of the emulsifying agents used to create a smooth and consistent texture. The use of the word "plastic" in this context does not refer to the material that is used to make plastic products, and there is no plastic or synthetic material in processed cheese.
While some people may have negative opinions about processed cheese due to its artificial ingredients or low quality, it is important to note that it is not made of plastic. It is a real cheese product that has been processed and mixed with other ingredients to create a consistent, melty, and easily shapeable product.
In summary, processed cheese is not made of plastic. It is a blend of real cheese and other ingredients that has been processed to create a consistent, melty, and moldable product. The term "plastic" is used to describe its moldable nature, but it does not contain any synthetic or plastic materials.
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Processed cheese is a blend of real cheese and other ingredients
Processed cheese is not made of plastic, despite the common misconception. The term "plastic" is used to describe something that is "easily shaped or moulded", and in this sense, all cheese can be considered plastic. The "plastic cheese" moniker is often used to refer to cheap, low-quality processed cheese.
The other ingredients in processed cheese can include vegetable oils, unfermented dairy products, salt, food colouring, sugar, and preservatives. These additives are used to create a product with a long shelf life that melts easily and has a consistent taste and texture.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking to create a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid, creating a product that could be melted and moulded easily.
In the United States, processed cheese is regulated by the Food and Drug Administration (FDA), which stipulates that the cheese and optional ingredients must be mixed into a "homogeneous plastic mass". This ensures that the final product has a consistent texture and taste.
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It is made to be easily meltable without fat separation
Processed cheese is not made of plastic, despite the common misconception. The term "plastic" is used to describe something that is "easily shaped or moulded", and in that sense, all cheese could be considered plastic. However, the term "processed cheese" typically refers to a product that is made from a blend of cheeses and other non-cheese ingredients. These additional ingredients can include vegetable oils, unfermented dairy products, emulsifiers, salt, sugar, food colouring, preservatives, and other artificial ingredients. The resulting processed cheese has a consistent taste, texture, and meltability that makes it desirable for use in various dishes.
The meltability of processed cheese is a key factor in its popularity. Unlike traditional cheese, which separates into lumps of protein gel and liquid fat when heated, processed cheese is designed to melt uniformly without fat separation. This is achieved by adding a calcium-sequestering agent, often referred to as an "emulsifying salt" or "emulsifying agent", which prevents the casein network from holding together, allowing the casein molecules to mix better with the fat during melting. As a result, processed cheese forms microscopic droplets instead of large lumps, creating a smooth and homogeneous melted product.
The process of making processed cheese involves blending different types of cheeses and adding emulsifying agents to create a uniform product. This method was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and discovered that the emulsified cheese sauce could be re-cooled into a solid, making it ideal for fondue and cheese sauces. Later, in 1916, Canadian-American businessman J.L. Kraft refined the process by mixing various cheeses with water to create a smooth and consistent product that could be easily melted and shaped.
The addition of emulsifying agents is crucial to achieving the desired meltability of processed cheese. These agents, such as sodium monohydrogen phosphate, act as binders that hold the cheese's components together tightly, even with sudden increases in temperature. This ensures that the cheese melts uniformly without separating, making it ideal for use in grilled cheese sandwiches, cheeseburgers, and other dishes where melted cheese is desired.
While processed cheese has its advantages in terms of meltability and consistency, it is important to note that it may not offer the same flavour complexities as traditional, unprocessed cheeses. The production process of traditional cheese involves the use of specific dairy animals, cheesemaking techniques, and microorganisms that contribute to the development of distinct flavours and textures. Processed cheese, on the other hand, focuses on achieving absolute consistency in taste and texture, which may result in a more limited flavour profile.
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It is highly processed, but so are many other cheeses
Processed cheese is indeed highly processed, but it's important to note that many other types of cheese also undergo significant processing. All cheese is, in fact, processed to some degree. Even the simplest cheeses, like halloumi, are made by treating milk with rennet, an enzyme typically derived from the stomach lining of an unweaned calf or, increasingly, from vegetable-based sources. This mixture is then drained and pressed together, and more complex cheeses go through additional steps, such as kneading, stretching, or washing with a bacteria-laden brine.
The term "processed cheese" typically refers to products that are made from a blend of cheeses and other ingredients. These additional ingredients can include vegetable oils, unfermented dairy products, emulsifiers, salt, food colouring, sugar, preservatives, and spices. The exact composition of processed cheese can vary, but it generally contains around 50-60% cheese and 40-50% of these other ingredients.
The level of processing in cheese can vary, and this is reflected in the regulations that govern its production and labelling. In the United States, for example, the Food and Drug Administration (FDA) defines and regulates processed cheese under specific guidelines. The term ""plastic"" has been used to describe processed cheese, but this is simply referring to the fact that it can be easily shaped or moulded, a characteristic that can apply to most cheeses.
While it's true that processed cheese may not offer the same flavour complexities as traditional, less-processed cheeses, it serves a different purpose. Processed cheese is valued for its melting qualities and consistency, making it ideal for dishes like grilled cheese sandwiches, cheeseburgers, or pizza. It's important to remember that, as with all foods, moderation is key. While processed cheese may be convenient and tasty in certain applications, it's not necessarily meant to replace the diverse range of traditional cheeses available.
In conclusion, while processed cheese is highly processed, it's not unique in that regard. Many other cheeses also undergo significant processing, and the term "processed" simply refers to the various techniques and ingredients used to create the final product. The key difference lies in the purpose and qualities of processed cheese, which is designed to be versatile, meltable, and consistent.
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It is regulated by the FDA in the US
Processed cheese is not made of plastic. It is a product made from real cheese, cut with other non-cheese ingredients. Typically, processed cheese contains around 50-60% cheese and 40-50% other ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce, a spread, a spray, or maybe even some little oil. The non-cheese ingredients in processed cheese may include vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, emulsifiers, or other artificial ingredients.
Processed cheese is defined, categorized, and regulated by the Food and Drug Administration (FDA) in the US under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). The FDA outlines three main classes of processed cheese:
- Pasteurized Process Cheese (PPC): Made from one or more types of cheese (excluding certain varieties such as cream cheese and cottage cheese) mixed with emulsifying salts. Acceptable additives include acidifying agents, milk fat sources, water, salt, artificial colours, spices or flavourings (excluding cheese flavourings), and enzyme-modified cheese. The final product must not exceed 5% milk fat, 41% moisture, and 49% fat content by weight.
- Pasteurized Process Cheese Food (PPCF): Composed of one or more cheeses, making up at least 51% of the final weight, mixed with optional dairy ingredients such as cream, fluid milk, or whey. Similar additives to PPC are permitted, and consumer-sized packages may include a mold inhibitor and lecithin. The final product must have less than 44% moisture and over 23% fat content.
- Pasteurized Process Cheese Spread (PPCS): Similar to PPCF but must be spreadable at room temperature (70°F or 21°C). Moisture content can range from 44% to 60%, and the fat content must be above 20%. Nisin may be added as an ingredient.
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Frequently asked questions
No, processed cheese is not made of plastic. The word "plastic" used as an adjective simply describes something that is \"easily shaped or moulded". By that definition, pretty much all cheese is plastic.
Processed cheese is made from cheese mixed with an emulsifying agent (a calcium chelator). Additional ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar may be included. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients.
Processed cheese has a reputation for being unhealthy and unnatural. It is often called "plastic cheese" because of its smooth, uniform texture and its ability to melt without separating. Some people assume that this means it contains plastic.
