Andy Montoya
Fast food has long been a topic of scrutiny, with many questioning the ingredients used in popular dishes. One of the most commonly asked questions about fast food is what goes into the cheese used in these meals. While the exact ingredients may vary, fast-food cheese is often a processed product, containing a blend of cheeses, emulsifying agents, dairy ingredients, vegetable oils, salt, food coloring, sugar, and preservatives. The high proportion of additives in processed cheese means that some products cannot be legally labeled as cheese in many countries. Despite this, companies like Dairy Management Inc. (DMI) have worked with fast-food chains to promote cheesier options, leading to concerns about health implications.
| Characteristics | Values |
|---|---|
| Main Ingredient | Natural Cheese |
| Other Ingredients | Milk Solids, Butter, Emulsifiers, Vegetable Oils, Unfermented Dairy Ingredients, Salt, Food Coloring, Sugar |
| Percentage of Cheese | 50-60% |
| Percentage of Other Ingredients | 40-50% |
| Texture | Medium Consistency |
| Melting | Melts Easily |
| Color | Yellow or Off-White |
| Flavor | Mild |
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What You'll Learn
- Fast food cheese is made from natural cheese and other additives
- The USDA works with fast-food chains to promote cheese-heavy products
- McDonald's cheese slices contain milk, cream, water, and preservatives
- Cheese slices are made from 50-60% cheese and 40-50% other ingredients
- The FDA allows sauces to contain fly eggs and maggots
Fast food cheese is made from natural cheese and other additives
Fast food cheese is a processed cheese, made from a blend of natural cheese and other additives. It is designed to have a longer shelf life than natural cheese and to melt easily.
Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese. They found that the emulsified cheese sauce could be re-cooled into a solid, giving it a longer shelf life. Since then, processed cheese has become a staple of fast food, with companies like Kraft Foods and Borden marketing American cheese in the United States.
The exact ingredients of fast food cheese vary by company and product, but they generally include a blend of cheeses, such as Colby and cheddar, mixed with emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food coloring, sugar, and other additives. For example, McDonald's cheddar cheese slices contain milk, cream, water, cheese culture, sodium citrate, and small amounts of salt, citric acid, sodium phosphate, sorbic acid (preservative), lactic acid, acetic acid, enzymes, sodium pyrophosphate, natural flavor, color, and soy lecithin.
The high proportion of additives in fast food cheese has led to debates about its legality and labeling in many countries. In the United States, the Food and Drug Administration (FDA) regulates processed cheese under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). The FDA allows the term American Cheese for certain types of "Pasteurized Process Cheese" made from a mixture of specific cheeses.
The use of fast food cheese has been a topic of controversy due to its contribution to health issues. Dairy Management Inc. (DMI) has partnered with fast-food companies to promote cheesier versions of their products, leading to concerns about the high levels of calories, saturated fat, and sodium in these foods. The average American already consumes 35 pounds of cheese per year, and DMI's efforts to increase cheese consumption further contribute to health issues such as obesity, heart disease, and hypertension.
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The USDA works with fast-food chains to promote cheese-heavy products
The United States Department of Agriculture (USDA) has been criticized for its partnerships with fast-food chains to promote cheese-heavy products. The USDA's efforts are based on the notion that the dairy industry needs support to remain profitable as dairy profits continue to decline. As a result, Dairy Management Inc. (DMI) spends millions of dollars annually working with fast-food restaurants to encourage the consumption of cheese-heavy products.
DMI has worked with several fast-food restaurants, including McDonald's, Pizza Hut, Wendy's, and Domino's Pizza, to develop and market cheesy, high-fat items. For example, in 2013, DMI partnered with Pizza Hut to add 25% more cheese to its pan pizzas in 6,000 locations across the United States. Additionally, DMI announced that it had collaborated with McDonald's to create 30% larger cheddar cheese slices for its Signature Crafted sandwiches.
The USDA's involvement in these partnerships has been controversial due to the health implications associated with the overconsumption of cheese. Cheese is high in saturated fat, which can increase the risk of heart disease, obesity, and hypertension. Notably, the USDA's 2015-2020 Dietary Guidelines for Americans included a warning to avoid cheese-smothered products like cheeseburgers and pizza.
While the USDA has promoted cheese consumption through these partnerships, it has also issued conflicting advice. The Dietary Guidelines for Americans, developed by the USDA, recommend limiting saturated fat intake, which is prevalent in full-fat dairy products like cheese. This contradiction has led to criticism of the USDA for undercutting its educational efforts and contributing to the rise of diet-related diseases in the United States and abroad.
The average American already consumes 35 pounds of cheese per year, the highest since government tracking began in 1909. With DMI's efforts to increase cheese consumption through fast-food partnerships, this number is expected to grow, potentially exacerbating health issues and increasing medical costs. As a result, there have been calls for the USDA to promote only healthy foods and for DMI to be more transparent about its activities.
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McDonald's cheese slices contain milk, cream, water, and preservatives
McDonald's cheese slices are made from a blend of different types of cheeses, including cheddar and American cheese. While the slices are made partially from real cheese, they undergo significant processing to achieve the perfect meltability and consistency. This processing involves blending the cheese with other ingredients such as emulsifiers, preservatives, and additives.
The exact ingredients in McDonald's cheese slices can vary by region, but they typically include milk, cream, water, and preservatives. In the United States, the cheese slices have been reported to contain milk, cream, and preservatives. For example, the French fries in the US contain milk, while the hash browns, tortillas, and crispy chicken wraps in Canada are made without milk.
McDonald's cheese slices are considered a processed cheese product, which is defined by the Food and Drug Administration (FDA) in the United States as a product made from one or more cheeses mixed with an emulsifying agent. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. In the case of McDonald's cheese slices, the cheese component is mostly cheddar (51%) with a range of other cheeses contributing the remaining 9%.
The other ingredients in McDonald's cheese slices may include water, salt, whey powder, butter, milk proteins, emulsifying salt, flavouring, and colouring. These additives help the cheese maintain a uniform texture and melting properties, ensuring that it achieves the desired gooey and smooth consistency when used in burgers. However, it's important to note that the extensive processing of the cheese may result in the loss of some natural nutrients.
While the preservatives and additives in McDonald's cheese slices are not necessarily unhealthy in moderation, they do contribute to making the cheese less natural and wholesome compared to unprocessed cheese. Natural cheese is a good source of calcium and protein, which are vital nutrients for the body. Therefore, opting for options made with real, unprocessed cheese can be a healthier alternative.
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Cheese slices are made from 50-60% cheese and 40-50% other ingredients
Processed cheese, which is commonly used in fast food, is made up of 50 to 60% cheese and 40 to 50% other ingredients. This type of cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese, creating a cheese with a longer shelf life.
Processed cheese is defined and regulated by the Food and Drug Administration (FDA) in the United States, which outlines acceptable additives and requirements for fat and moisture content. These additives can include emulsifying salts, acidifying agents, water, salt, artificial color, spices, and flavorings. The final product must have a fat content of at least 23% and moisture content of less than 44%.
The high proportion of additives in processed cheese means that some products cannot legally be labeled as cheese in many countries. However, in the United States, the term processed cheese refers to products with the highest cheese content.
In fast food, processed cheese is often used to add flavor and texture to dishes. For example, DMI (Dairy Management Inc.) has worked with fast-food companies to increase the amount of cheese in their products, such as adding 25% more cheese to Pizza Hut's pan pizza and creating 30% larger cheddar cheese slices for McDonald's sandwiches.
While the exact blend of cheeses used in processed cheese for fast food may vary, it typically includes commonly used varieties such as Colby and cheddar. Other ingredients are added to enhance flavor, color, and texture, resulting in a versatile product that melts easily and has a longer shelf life than traditional cheese.
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The FDA allows sauces to contain fly eggs and maggots
Processed cheese, which is commonly used in fast food, is a product made from cheese mixed with an emulsifying agent and other ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food coloring, or sugar. While the exact ingredients of fast food cheese may vary, it is worth noting that the topic of insect contamination in cheese, particularly with regard to fly eggs and maggots, has been a subject of discussion.
While the presence of fly eggs and maggots in cheese may be undesirable to some, it is important to understand the context and regulations surrounding this issue. In certain cultures, such as in Italy and Sardinia, maggot-infested cheese is considered a delicacy, specifically the Sardinian cheese called Casu Marzu, which translates to "rotten cheese." This cheese is intentionally infested with live maggots of cheese skipper flies (Piophila casei), which contribute to a creamy texture as they digest the cheese. However, the commercial sale of Casu Marzu was banned in Italy in 1962 due to health concerns and is also prohibited in the United States and Europe.
It is important to distinguish between the deliberate inclusion of maggots in certain specialty cheeses and the unintentional presence of fly eggs or maggots in cheese due to sanitary issues. In general, finding fly eggs or maggots in cheese is not considered safe or desirable. While some individuals may choose to scrape off the affected parts and consume the remaining cheese, it is generally recommended to avoid eating cheese with a significant infestation.
Regarding the role of the FDA, while they regulate processed cheese in the United States, there is no specific mention of allowing sauces to contain fly eggs and maggots. The FDA's regulations focus on defining, categorizing, and establishing standards for processed cheese products, ensuring they meet certain composition and labeling requirements.
In summary, while the presence of fly eggs and maggots in cheese may occur unintentionally due to sanitary issues, it is not a deliberate or allowed ingredient in sauces or cheese products regulated by the FDA. The FDA's role is to ensure the safety and proper labeling of food products, and the presence of insect contamination would not align with these regulations.
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Frequently asked questions
Fast food cheese is typically made from a blend of natural cheeses, most often Colby and cheddar, mixed with an emulsifying agent. Other ingredients may include vegetable oils, unfermented dairy ingredients, salt, food coloring, sugar, and preservatives.
Processed cheese, also known as process cheese, cheese food, prepared cheese, or cheese product, is a product made from cheese and other ingredients. It was first developed in Switzerland in 1911 to create a cheese with a longer shelf life.
Fast food cheese often contains only 50-60% cheese, with the remaining 40-50% consisting of other ingredients. These additives can affect the taste and texture of the cheese, making it different from regular, natural cheese.
