Randy Chandler
American cheese is a processed cheese product with a unique place in American cuisine. It is made from a blend of milk, milk fats, and other ingredients such as whey protein concentrate, milk protein concentrate, and preservatives. The emulsifying agent in American cheese gives it the ability to melt smoothly, without splitting into a greasy, clumpy mess. It is mild with a creamy texture and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color.
| Characteristics | Values |
|---|---|
| Type | Processed cheese, or "cheese food" |
| Ingredients | Milk, milk fats, whey protein concentrate, milk protein concentrate, preservatives, emulsifying agents, salt, sodium citrate, sodium phosphate, annatto, paprika extract, calcium phosphate, sorbic acid, cheese culture, enzymes |
| Texture | Smooth, uniform, creamy, gooey, low melting point |
| Taste | Mild, salty, less flavorful than traditional cheeses |
| Colour | Yellow, white, neon orange, creamy white |
| Packaging | Individually wrapped slices, unwrapped slices sold in stacks, unsliced blocks |
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Processed cheese
American cheese is a blend of milk, milk fats, and other ingredients such as whey protein concentrate, milk protein concentrate, and preservatives. It is made from a combination of cheddar, Colby, or similar cheeses, along with sodium citrate, which acts as an emulsifying agent and prevents the cheese from separating during pasteurization. The cheese mixture is heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds during pasteurization. The composition requirements of processed American cheese control the percentage of milk fat, moisture, salt, and pH value in the final product, along with its flavor, body, texture, color, and meltability.
American cheese is known for its mild, creamy taste and smooth, uniform texture. It has a low melting point, making it a versatile and popular choice for various dishes, such as cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. The emulsifying agent in American cheese allows it to melt smoothly without becoming greasy or clumpy, making it a reliable cooking ingredient.
Processed American cheese is typically packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks. The blocks of American cheese are more similar to traditional cheese and are sliced to order at deli counters. American cheese is widely available in households and restaurants across the United States and is commonly used in sandwiches and other dishes due to its meltability and versatility.
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Pasteurization
In the context of American cheese, pasteurization plays a specific role in maintaining the integrity of the cheese mixture. American cheese is typically made from a blend of cheeses, such as cheddar, Colby, or similar varieties, along with additional ingredients. To transform this mixture into a homogeneous, smooth, and meltable product, it must be heat-treated.
During pasteurization, the cheese mixture is heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds. This thermal treatment not only contributes to food safety but also helps prevent the separation of the cheese's components. The addition of sodium citrate, an important emulsifying agent, further supports this process by keeping the cheese fats from separating during melting.
The pasteurization process is a key factor in the unique characteristics of American cheese. It helps achieve the desired texture, body, and meltability that have made American cheese a staple in sandwiches, cheeseburgers, grilled cheese sandwiches, and various dishes. The process was patented by James L. Kraft, the founder of Kraft Foods Inc., in 1916, revolutionizing the cheese industry and contributing to the widespread popularity of American cheese.
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Sodium citrate
The use of sodium citrate in American cheese was first patented by James L. Kraft, the founder of Kraft Foods Inc., in 1916. Kraft's process involved melting down chunks of cheddar, Colby, and/or Swiss cheese with a liquid and an emulsifying agent, then molding and packaging the mixture. This method of manufacturing processed cheese was developed to sterilize cheese and avoid food waste, resulting in soft, sliceable, rindless cheese that stayed fresh for several months.
While American cheese has received criticism for being "'full of chemicals' and 'not real cheese', it holds a unique place in American cuisine due to its highly melty nature. The term "American cheese" specifically refers to this processed variety, which differs from traditional but more expensive cheddars also made and sold in the United States.
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Emulsifying agents
American cheese is a processed cheese product with a unique place in American cuisine. It is made from a blend of milk, milk fats, and other ingredients such as whey protein concentrate, milk protein concentrate, and preservatives. The emulsifying agent in American cheese is what gives it the ability to melt smoothly without becoming a greasy, clumpy mess.
The process of making American cheese involves melting chunks of cheddar, Colby, and/or Swiss cheese along with a liquid and an emulsifying agent. This mixture is then molded into bricks or slices and packaged. The emulsifying agent, such as sodium citrate or sodium phosphate, acts as a melting salt that holds the fat, protein, and moisture in cheese together, keeping them in a smooth, fluid emulsion even as they melt.
Sodium citrate is an important additive during the manufacturing process of American cheese. It prevents the cheese fats from separating during pasteurization, which occurs at temperatures of at least 150 °F (66 °C) for a minimum of 30 seconds. This additive is what allows American cheese to have a smooth and uniform texture, as well as a low melting point, making it a versatile and popular choice for various dishes.
The use of emulsifying agents in American cheese gives it a distinct advantage over traditional cheeses when it comes to melting. While traditional cheeses like sharp cheddar may disintegrate into stringy bits and oily pools when melted, American cheese maintains its smooth and fluid consistency. This makes it an ideal choice for dishes like grilled cheese sandwiches, mac and cheese, cheeseburgers, and macaroni and cheese, where a smooth and creamy melted cheese is desired.
In summary, the emulsifying agents used in American cheese play a crucial role in giving it its unique melting properties and smooth texture. By preventing the separation of fat, protein, and moisture during melting, these agents create a homogeneous mixture that is easy to work with and contributes to the overall versatility and popularity of American cheese in various culinary applications.
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Melting properties
American cheese is a processed cheese product with a unique place in American cuisine. It is made from a blend of milk, milk fats, and other ingredients such as whey protein concentrate, milk protein concentrate, and preservatives. It is known for its mild, creamy taste and smooth, uniform texture. The emulsifying agent in American cheese gives it a unique property—the ability to melt smoothly, without splitting into a greasy, clumpy mess. This is because cheese is a delicate suspension of fat, protein, and moisture. When heated, the fat melts and rises to the surface, the proteins break down, and the moisture is expelled. Adding an emulsifying agent or melting salt—such as the sodium citrate or sodium phosphate in American cheese—holds all these elements together, keeping them in a smooth, fluid emulsion, even as they melt. This makes it a popular choice for various dishes, including cheeseburgers, grilled cheese sandwiches, and macaroni and cheese.
The melting properties of American cheese are so well-known that it has become a staple in American cuisine, with its ability to melt smoothly making it a versatile and reliable cooking ingredient. Its low melting point and smooth, uniform texture make it an ideal choice for dishes that require melted cheese, such as cheeseburgers, grilled cheese sandwiches, and other melted cheese applications.
The process of making American cheese involves melting chunks of cheddar, Colby, and/or Swiss cheese along with a liquid and an emulsifying agent, then molding it into bricks or slices and packaging it. This process was patented by James L. Kraft, the founder of Kraft Foods Inc., in 1916. The addition of sodium citrate is crucial as it prevents the cheese fats from separating during pasteurization, allowing the cheese to be pasteurized without its components separating.
While American cheese has excellent melting properties, it is important to note that not all American cheeses are made equal. The cheese found at deli counters, for example, is usually made from real cheese and has fewer chemicals and extracts than the individually packaged slices. These deli cheeses will usually taste fresher and more flavorful. Additionally, there are other excellent melting cheeses, such as Fontina or Gruyère, that are worth exploring for their unique flavors and textures.
In conclusion, American cheese's melting properties are a result of its unique blend of ingredients and the addition of emulsifying agents, making it a popular and versatile choice for dishes that require melted cheese. However, it is also important to explore other cheese options for their distinct characteristics and to choose the best cheese for the specific dish being prepared.
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Frequently asked questions
American cheese is a processed cheese product made from a blend of milk, milk fats, whey protein concentrate, milk protein concentrate, preservatives, and an emulsifying agent. It is made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which allows the cheese to be pasteurized without its components separating.
The process of making American cheese involves melting chunks of cheddar, Colby, and/or Swiss cheese with a liquid and an emulsifying agent. This mixture is then molded into bricks or slices and packaged.
The emulsifying agent in American cheese, such as sodium citrate or sodium phosphate, allows it to melt smoothly without becoming greasy or clumpy. This gives American cheese its characteristic smooth and uniform texture.
American cheese can be found in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks. The blocks of American cheese are more similar to traditional cheese and are sliced to order at deli counters.
