Patrick Oconnell
Sliced cheddar cheese is a staple in many households, but is it processed? The answer is a bit complicated. While some sources consider all cheese with added ingredients to be processed, the U.S. government has specific standards for what constitutes processed cheese. These standards, outlined in the Code of Federal Regulations, define processed cheese as having a maximum moisture content of 44%, a fat content of at least 23%, and a minimum cheese content of 51%cheese, water, dairy fat, emulsifying salts, and preservatives. So, while sliced cheddar cheese may contain added ingredients, it may not meet the strict definition of processed cheese according to these regulations. However, it's important to note that processing techniques can impact the nutritional value of cheese, and some sources argue that not all processed cheese is unhealthy.
| Characteristics | Values |
|---|---|
| Definition | Processed cheese is a product made from cheese mixed with an emulsifying agent and other ingredients. |
| Ingredients | Cheese, vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, emulsifiers, and other artificial ingredients. |
| Percentage of Cheese | Around 50-60% cheese, with the rest being other ingredients. |
| Texture | Melts easily and smoothly, resists congealing, and cooks evenly. |
| Taste | Milder than traditional cheddar cheese. |
| Colour | Yellow or off-white. |
| Consistency | Medium consistency. |
| Forms | Blocks, packs of individual slices, canned cheese, whipped cheese, sliced cheese, cheese in jars, and cheese in blocks. |
| Brands | Kraft, Borden, Velveeta, Dairylea, The Laughing Cow, and Easy Cheese. |
| History | First developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese. The first commercially available sliced processed cheese was introduced by Kraft Foods in 1950. |
| Regulation | In the United States, processed cheese is defined in three main categories: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread, with specific standards for moisture content, fat content, and allowable ingredients. |
| Benefits | Longer shelf life, cheaper, and easier to distribute and store. |
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What You'll Learn
Sliced cheddar cheese composition
Sliced cheddar cheese is a product made from real, natural cheese. The composition of sliced cheddar cheese can vary depending on the brand and the specific type of cheddar cheese. However, some common ingredients found in sliced cheddar cheese include:
- Cultured pasteurized milk
- Salt
- Enzymes
- Annatto (a plant-derived colour)
The process of making sliced cheddar cheese typically involves pasteurizing and culturing milk, adding enzymes and colour, and then slicing the final product. Some brands may also add other ingredients to enhance the flavour, texture, or shelf life of the cheese.
The protein concentration of milk used in cheddar cheese-making can vary depending on factors such as the season, weather, feed type, stage of lactation, and breed of lactating cows. To minimize the effect of these variations on the composition and quality of the cheese, milk standardization is often employed. This involves using low concentration ultrafiltration retentate (LCUFR) to standardize the protein content of the milk prior to cheese-making.
In terms of its microstructure, full-fat cheddar cheese made with ultrafiltered milk retentate has been found to have a more compact and harder composition at higher protein concentrations. The fat globules within the gel and curd tend to pool together, which can result in a higher fat loss in the sweet whey. On the other hand, at lower protein concentrations, the porosity of the gel increases, and the fat loss in the sweet whey is lower.
Overall, the composition of sliced cheddar cheese can vary depending on the specific brand and manufacturing processes, but it primarily consists of natural cheese with added ingredients to enhance its flavour, texture, and shelf life.
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Processed cheese history
Processed cheese was first invented in 1911 by Swiss inventors Walter Gerber and Fritz Stettler in Thun, Switzerland. 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, homogenous structure. This development was influenced by the rise of fondue in Switzerland at the time.
In 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Kraft's invention was inspired by his need to keep blocks of cheese fresh on his Chicago cheese wagon. Kraft Foods Inc. created the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950. However, it is worth noting that in 1956, Clearfield Cheese Co. introduced the first individually wrapped cheese slices in the US.
Processed cheese has several advantages over natural cheese, including a longer shelf life, resistance to separating when cooked (meltability), and a uniform look and texture. Its mass production also provides cost benefits for both producers and consumers. Due to its ability to melt smoothly and evenly, processed cheese has become a popular choice for cheeseburgers and grilled cheese sandwiches in the United States.
The production process of processed cheese involves starting with a natural cheese, adding an emulsifying salt, and then mixing in other ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. The mixture is then heated, poured into a mold, and allowed to cool.
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Processed cheese benefits
Processed cheese is 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. While some may consider processed cheese inferior to natural cheese, it has several advantages.
Firstly, processed cheese offers stability and consistency. The emulsifying agents and preservatives used in processed cheese give it a longer shelf life and make it resistant to congealing, allowing it to cook evenly and melt smoothly. This makes it ideal for cooking and dishes such as cheeseburgers and grilled cheese sandwiches.
Secondly, processed cheese is relatively inexpensive compared to natural cheese. The use of less expensive ingredients, such as imported milk protein concentrate, and the longer shelf life make it a more cost-effective option for producers, sellers, and consumers.
Additionally, processed cheese provides an outlet for inferior-quality cheese that might otherwise be difficult to sell. By blending different types of cheese and adding other ingredients, manufacturers can create a wide range of flavours, shapes, and consistencies, making it popular for various applications.
Finally, while the nutritional value of processed cheese is generally similar to that of natural cheese, it can be modified to have reduced fat content without undesirable consequences on taste and texture. This makes it a more accessible option for those looking for lower-fat cheese options.
In conclusion, while processed cheese may not have the same reputation as natural cheese, it offers several benefits, including convenience, affordability, versatility, and modified nutritional content.
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Processed cheese production
Processed cheese is made by mixing cheese with an emulsifying agent (a calcium chelator) and other ingredients such as vegetable oils, unfermented dairy, salt, food colouring, sugar, preservatives, and artificial ingredients. The cheese is melted and pasteurized before these ingredients are added, and the mixture is then converted into a sliced solid, spread, or block. The final product is typically 50-60% cheese and 40-50% other ingredients, with moisture content not exceeding 41% of the weight, and fat content not less than 49%.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese to increase its shelf life. In 1916, Canadian-American businessman James L. Kraft applied for the first US patent for a method of making processed cheese, and Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950. The first individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956.
Processed cheese has several advantages over natural cheese, including a longer shelf life, resistance to separating when cooked (meltability), and a uniform look and behaviour. Its mass-produced nature also makes it much cheaper to produce and distribute than conventional cheese.
The production of processed cheese involves a critical mixing stage, where emulsifying agents, milk proteins, and salts are correctly dispersed and activated to create a stable product with a good texture and mouthfeel. A Silverson High Shear mixer can be used to improve the preparation of the premix and ensure a homogeneous mix. The cooking time for cheese spread products is typically 10-15 minutes, while block types are cooked for 4-5 minutes. The temperature is raised for pasteurization, typically around 265-300°F, and the product is then transferred to packing. Spread products are cooled rapidly, while block/sliced products are allowed to cool more slowly to obtain the desired texture and consistency.
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Processed cheese regulation
Dairy products, including processed cheese, are subject to various national and/or international regulations and legislation to ensure product safety, quality, and fair trading for consumers and market participants. These regulations classify products based on their composition and ingredients, preventing adulteration and creating a fair trading environment.
In the United States, the Code of Federal Regulations Title 21, Article 133, Section 169 (Pasteurized Process Cheese) outlines the allowed usage of the term "American Cheese" for certain types of processed cheese. Specifically, it states that a mixture of cheddar cheese, washed curd cheese, Colby cheese, or granular cheese can be designated as "Pasteurized Process American Cheese." This regulation also allows for the designation of "American cheese" when these types of cheese are combined with other varieties.
The Code of Federal Regulations (CFR) is the official legal print publication containing the general and permanent rules published in the Federal Register by US government departments and agencies. The Electronic Code of Federal Regulations (eCFR) is a continuously updated online version of the CFR, providing detailed information on the standards and guidelines for processed cheese production. For example, the eCFR specifies that milk used in cheese production may be pasteurized, clarified, or both, and may be warmed and subjected to harmless lactic-acid-producing bacteria. It also allows for the addition of artificial colouring to neutralize any natural yellow coloring in the curd.
While processed cheese is not considered 100% cheese, it typically contains around 50% cheese and 40-50% other ingredients. These additional ingredients, such as vegetable oils, unfermented dairy, salt, food colouring, sugar, preservatives, and emulsifying agents, are added to melted, pasteurized cheese to create a variety of textures and flavours. The inclusion of preservatives in processed cheese extends its shelf life, reducing the need for refrigeration and resulting in cost savings for producers, sellers, and consumers.
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Frequently asked questions
Processed cheese is a product made from cheese mixed with other ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food colouring, preservatives, or sugar. It is often sold in blocks and packs of individual slices.
Sliced cheddar cheese can be processed. In the United States, processed cheese products are defined in three main categories: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread. To be labelled as "pasteurized process American cheese", the product must contain at least one of the following: cheddar cheese, washed curd cheese, Colby cheese, or granular cheese.
Cheese is processed to make it more consistent in flavour and texture, and to improve its melting ability. Processing cheese also increases its shelf life.
