Patrick Oconnell
Land O'Lakes is a popular brand of cheese in the United States, offering a range of products including American cheese slices, mozzarella, and cheddar. The brand is known for its creamy, meltable, and pre-sliced American cheese, which is a common ingredient in sandwiches, cheeseburgers, and grilled cheese. While the brand has a loyal customer base, some consumers have expressed disappointment with the quality of certain products, particularly the white American cheese variety. The company has also expanded its product line to include new items such as cheese shreds and chunks. In terms of ingredients, Land O' Lakes American cheese is made from a combination of milk, cream, water, sodium citrate, cheese culture, citric acid, enzymes, salt, and sorbic acid.
| Characteristics | Values |
|---|---|
| Main Ingredients | Milk, Cream, Water, Sodium Citrate, Cheese Culture, Citric Acid, Salt, Sorbic Acid, Soy Lecithin |
| Contains Less Than 2% of | Cheese Culture, Citric Acid, Enzymes, Soy Lecithin, Sodium and Potassium Phosphates, Milk Protein Concentrate, Lactic Acid |
| Color | Yellow and White |
| Flavor | Bold, Complex |
| Texture | Creamy, Melty |
| Food Combinations | Cheeseburgers, Grilled Cheese, Ham and Cheese Sandwiches, BLTs, Paninis, Wraps |
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What You'll Learn
Milk, cream, water, sodium citrate
Land O Lakes® American Cheese Slices are made from a combination of milk, cream, water, and sodium citrate. These classic cheese slices are a popular choice for cheeseburgers, grilled cheese, and sandwiches. The full list of ingredients varies slightly between the white and yellow varieties, but both are primarily made from milk and cream.
The white cheese slices contain cultured pasteurized milk and skim milk, buttermilk, milkfat, tricalcium phosphate, salt, and less than 2% of sodium and potassium phosphates, milk protein concentrate, lactic acid, sorbic acid (preservative), enzymes, and soy lecithin. The white cheese slices are also made with milk and soy, and the company is updating the Nutrition Facts panel to comply with new FDA regulations.
The yellow cheese slices contain milk, cream, water, sodium citrate, salt, and less than 2% of cheese culture, citric acid, colour added, enzymes, sorbic acid (preservative), and soy lecithin. Like the white variety, the yellow cheese slices contain milk and soy, and the company is updating the Nutrition Facts panel to comply with new FDA regulations.
Both varieties of Land O Lakes® American Cheese Slices are classic, quality ingredients that are pre-sliced and easy to separate, making them a convenient choice for hot and cold sandwiches, paninis, and wraps.
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Salt, preservatives, enzymes
Salt is an essential ingredient in cheese, and it plays a vital role in the cheese-making process. It not only enhances the flavour of the cheese but also acts as a preservative. In Land O Lakes® American Cheese, salt is added to balance the other ingredients and bring out the cheese's flavour. It also helps to control the growth of bacteria and mould, ensuring the product remains fresh and safe for consumption.
Preservatives are added to extend the shelf life of the cheese and prevent spoilage. Sorbic acid is the primary preservative used in Land O Lakes® American Cheese. It is effective in inhibiting the growth of mould and certain bacteria, ensuring the cheese remains stable and safe for consumption during its shelf life.
Enzymes are also a crucial ingredient in cheese-making, as they facilitate the breakdown of milk proteins into smaller peptides, which contributes to the development of flavour and texture. Additionally, enzymes aid in the ageing process of cheese, enhancing its flavour and aroma. While the specific enzymes used in Land O Lakes® American Cheese are not disclosed, common enzymes used in cheese production include rennet, lipase, and bacterial cultures. These enzymes contribute to the unique characteristics of the cheese, ensuring it melts, stretches, and ages appropriately.
The combination of salt, preservatives, and enzymes in Land O Lakes® American Cheese ensures the product maintains its quality, flavour, and safety throughout its shelf life. These ingredients work together to preserve freshness, enhance flavour, and provide the desired texture, making the cheese a versatile and convenient option for consumers.
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Colouring
The colouring agents used in Land O Lakes® American Cheese vary depending on the variety, with the white and yellow slices containing different colourants. The yellow variety of Land O Lakes® American Cheese uses colouring agents such as annatto and paprika to achieve its characteristic hue. Annatto is a natural colourant derived from the seeds of a plant native to Mexico, and it is commonly used in food products without imparting any noticeable flavour. Similarly, paprika, made from red peppers, is used in small quantities as a colourant without affecting the taste of the cheese.
On the other hand, the white variety of Land O Lakes® American Cheese does not contain any added colourants. The white colour is achieved naturally through the combination of other ingredients, such as milk, cream, and water, without the need for additional colouring agents. This option is preferred by consumers seeking a more natural or "real" cheese product, as they may perceive added colourants as artificial or unnecessary.
While the colouring agents used in the yellow variety of Land O Lakes® American Cheese are safe and do not affect the flavour, some consumers may have specific preferences or sensitivities to certain colourants. It is always advisable to refer to the ingredient list on the product packaging to ensure transparency and make an informed choice.
In conclusion, the colouring of Land O Lakes® American Cheese is an essential aspect of the product's appeal and marketability. The use of natural colourants in the yellow variety and the absence of added colourants in the white variety cater to different consumer preferences and expectations. By offering both options, Land O Lakes® provides a versatile and adaptable product that can enhance various dishes, from sandwiches to grilled cheese, while meeting diverse consumer needs and preferences.
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Annatto and paprika
Annatto seeds come from the achiote tree, or *Bixa orellana*, which is native to Central America, the Caribbean, and South America. The seeds are typically ground into a powder and then mixed with water or oil to create a bright orange or red paste. This paste is then added to foods as a colouring agent and can also be used as a preservative. While annatto is commonly used in Latin American, Caribbean, and Filipino cuisines, it has become a popular natural colouring agent in many processed foods, including cheese, due to its bright colour and neutral taste.
Paprika is made from the fruit of various types of Capsicum peppers, which are dried and ground into a powder. It is commonly used as a spice and colouring agent in many cuisines, adding a mild, sweet, or smoky flavour to dishes. The specific type of paprika used in Land O Lakes' American cheese is likely to be a mild variety, as stronger, spicier paprikas could affect the taste of the cheese.
The use of annatto and paprika as colouring agents in cheese is a relatively recent development. Traditionally, cheeses were coloured using natural ingredients such as saffron, carrot juice, or beet juice. However, these ingredients could affect the flavour of the cheese, and they often resulted in a less vibrant colour. With the development of processed cheeses in the 20th century, there was a demand for more stable and consistent colouring agents, and annatto and paprika emerged as popular choices due to their effectiveness, safety, and neutral taste.
Today, annatto and paprika are commonly used together to create the distinct yellow colour of American cheese. While annatto provides a strong orange colour, paprika adds a red hue, resulting in a bright and appealing yellow shade. This combination of colouring agents has become synonymous with the classic American cheese flavour and is now used by many different cheese manufacturers, including Land O Lakes.
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Cheese culture, citric acid, soy lecithin
Cheese culture, citric acid, and soy lecithin are all ingredients used in the cheesemaking process.
Cheese Culture
Cheese culture is a crucial component in the cheesemaking process. It involves using specific strains of bacteria to control the ripening of milk and convert milk sugar into lactic acid, increasing the acidity of the milk. This process is essential for the milk to coagulate into curds, which is a fundamental step in cheesemaking. Cheese cultures are carefully selected and maintained as pure, non-GMO, and gluten-free strains to ensure the desired outcome in the final cheese product.
Citric Acid
Citric acid is another important ingredient in cheesemaking. It is an organic acid naturally found in citrus and other fruits. Citric acid serves as a shortcut in cheesemaking by directly lowering the pH of the milk without the need for fermentation. This process is known as "quick-set" and reduces the time required for milk to acidify and coagulate. Citric acid is particularly useful in making fresh Italian cheeses like mozzarella, burrata, and ricotta. It is often included in home cheesemaking kits due to its convenience and ability to produce consistent results.
Soy Lecithin
Soy lecithin is a natural lipid that can be used as an emulsifier, conditioning agent, or thickener. In cheesemaking, it helps retain the flavor and texture of the cheese while also extending its shelf life. Soy lecithin is a safe, vegan, and biodegradable additive that is free from trans fatty acids and non-hydrogenated. It is derived from soybeans, which are a common source of lecithin supplements. Soy lecithin has additional health benefits, such as improving cardiovascular health and potentially helping with nervous system conditions and memory retention due to its choline content.
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Frequently asked questions
Land O Lakes American Cheese is made of milk, cream, water, sodium citrate, cheese culture, citric acid, enzymes, salt, sorbic acid, and soy lecithin.
Land O Lakes makes a variety of cheese products, including sliced American cheese, mozzarella cheese, and sharp cheddar cheese.
The ingredients in Land O Lakes American Cheese include milk, cream, water, sodium citrate, salt, cheese culture, citric acid, enzymes, sorbic acid, and soy lecithin.
There are mixed reviews about the taste and quality of Land O Lakes American Cheese. While some consumers have expressed disappointment with the rubbery texture and melting ability of the cheese, others consider it a classic, quality ingredient for cheeseburgers, grilled cheese, and sandwiches.
