Patrick Oconnell
Processed cheese is not 100% cheese. It is usually made from a blend of different cheeses, most often Colby and cheddar, and contains additional ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and emulsifying agents. These ingredients are added to melted, pasteurized cheese, which is then converted into various forms such as slices, sauces, or spreads. The emulsifying agents and preservatives in processed cheese give it a longer shelf life and a creamy, consistent texture and flavour.
What Process Cheese is Made Of
| Characteristics | Values |
|---|---|
| Cheese | Colby, cheddar, Swiss, provolone, etc. |
| Emulsifying Agents | Emulsifying salts, sodium citrate |
| Dairy | Milk, milkfat, cream, anhydrous milkfat, dehydrated cream, whey, etc. |
| Other Ingredients | Vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, starches, hydrocolloids, etc. |
| Function | Melts without separating, excellent heat resistance, longer shelf life, cheaper to make |
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What You'll Learn
Processed cheese is made from a blend of different cheeses
Processed cheese is a modified version of "real" cheese, made by blending different types of cheeses together with other ingredients. It is cheaper to make than regular cheese and has unique properties, such as excellent heat resistance, which makes it perfect for grilled cheese sandwiches or as a topping for a hot dish.
Processed cheese typically contains around 50-60% cheese, with the remaining 40-50% consisting of other ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted into various forms, such as sliced solids, jarred sauces, spreads, or sprays. The specific types of cheese used in processed cheese vary and may include Colby, cheddar, Swiss, provolone, Gruyere, or Emmental, among others.
The addition of other ingredients to the cheese blend gives processed cheese its distinctive properties. For example, emulsifying salts are crucial in the process as they prevent the fat from separating from the protein when the cheese is melted, resulting in a smooth and creamy texture. Processed cheese may also contain higher amounts of salt, hydrocolloids (such as carrageenan or xanthan gum) for texture, and mold inhibitors to extend its shelf life.
The blend of different cheeses and the addition of specific ingredients give processed cheese its unique characteristics, making it a versatile and convenient option for various dishes.
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It contains emulsifying agents to stop the cheese from separating when melted
Processed cheese is made from a blend of different types of cheeses, such as Colby, cheddar, Swiss, and provolone. It is also made with emulsifying agents, which are added to stop the cheese from separating when melted. This is because traditional cheese consists of individual fat globules trapped in a network of casein, with calcium holding the casein molecules together. When heated, the result is usually a lumpy combination of protein gel and liquid fat. However, the emulsifying agents in processed cheese prevent the calcium from holding the casein network together, allowing the smaller groups of linked casein molecules to mix into the fat and form microscopic droplets instead of large lumps.
Processed cheese also contains other ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and extra dairy. These ingredients are added to alter the flavour, colour, and texture of the cheese, and to extend its shelf life. The production process of blending different cheeses and adding other ingredients results in a product that melts easily without becoming oily or separating, making it ideal for dishes such as grilled cheese, cheeseburgers, and pizzas.
The term "processed cheese" refers to products with the highest cheese content, typically containing around 50-60% cheese and 40-50% other ingredients. In the United States, processed cheese is regulated by the Food and Drug Administration (FDA), which sets standards for the minimum cheese content, moisture, and fat content.
The addition of emulsifying agents and other ingredients gives processed cheese its unique properties, such as excellent heat resistance and stretchiness when melted. This makes it a popular choice for topping hot sandwiches, pizzas, and other dishes where melted cheese is desired.
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It has a longer shelf life than natural cheese
Processed cheese is made from natural cheese, but it differs in terms of flavour intensity and sharpness. It is made by melting a portion of natural cheese, adding preservatives, emulsifiers, artificial ingredients, and salt, and then reforming it into various other forms of cheese products. The addition of preservatives and other ingredients gives processed cheese a longer shelf life than natural cheese.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese. They were seeking a cheese with a longer shelf life and were inspired by fondue and cheese sauces. They discovered that the emulsified cheese sauce could be re-cooled into a solid again.
The main way in which natural cheese spoils is through the growth of mould. To slow down this growth and extend the shelf life of processed cheese, manufacturers may add mould inhibitors such as potassium sorbate. The addition of preservatives and other ingredients to processed cheese also gives it a more consistent texture and flavour than natural cheese.
Processed cheese also behaves differently from natural cheese when melted. It does not separate when heated, making it ideal for use in a variety of dishes. It melts without the fat separating from the protein, resulting in a smooth, homogeneous mixture. This is achieved by adding a calcium-sequestering agent, often referred to as an "emulsifier" or "emulsifying salt", which prevents calcium from holding the casein network together. Smaller groups of linked casein molecules are then able to mix into the fat when melted, forming microscopic droplets instead of large lumps.
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It's cheaper to make and buy than natural cheese
Processed cheese is cheaper to make and buy than natural cheese. This is because it is made from a blend of different cheeses, which can include leftover batches of cheese that can't be sold as they are but are still safe to eat. This blend of cheeses is then mixed with other low-cost ingredients, such as emulsifying salts, vegetable oils, unfermented dairy ingredients, sugar, preservatives, artificial food colourings, and extra salt. The addition of these ingredients means that processed cheese has a longer shelf life than natural cheese, which further reduces costs for producers and sellers.
Processed cheese is also cheaper to make than natural cheese because it does not require the same level of craftsmanship and expertise as natural cheese. Natural cheese is made using traditional methods that involve a lot of manual labour, such as pressing out the whey and ripening the cheese. Processed cheese, on the other hand, can be made using industrial methods that are faster and more efficient.
The use of preservatives and artificial ingredients in processed cheese also helps to reduce costs by extending the product's shelf life. This means that processed cheese can be stored and transported more easily than natural cheese, which reduces costs for both producers and sellers.
In addition, the uniformity of processed cheese means that it can be produced in large quantities with consistent results. This scalability of production can drive down costs for manufacturers, making it cheaper to produce processed cheese than natural cheese.
Finally, processed cheese is often sold in pre-sliced or grated forms, which can be more convenient and cheaper for consumers than buying a block of natural cheese and slicing or grating it themselves.
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It can be used in a variety of dishes
Processed cheese is used in a variety of dishes due to its ability to melt uniformly without separating or becoming oily. It is commonly used in grilled cheese sandwiches, cheeseburgers, and breakfast sandwiches, where its melting properties create a desirable, gooey texture. It is also used on pizzas, as its stretchiness when melted results in a satisfying, stringy cheese pull. Its uniform melting properties also make it ideal for cheese sauces.
Processed cheese's resistance to heat and separation when melted means it can be used in dishes that require cooking without altering the taste or texture of the cheese. This makes it a popular choice for dishes like cheesesteaks and hot sandwiches. Its longer shelf life and lower cost compared to natural cheese also make it a convenient and economical option for food manufacturers and consumers.
The versatility of processed cheese allows it to be used in various forms, such as slices, sauces, or spreads, making it a versatile ingredient for different culinary applications. Its consistency in flavour and texture ensures that consumers know what to expect, and its ability to incorporate additional flavours, colours, and textures provides opportunities for innovation and customization.
While processed cheese has its advantages, it is important to note that it may not offer the same depth of flavour as natural cheese. The addition of non-cheese ingredients, such as preservatives, emulsifiers, and artificial ingredients, can dilute the sharpness and complexity typically found in natural cheese. Therefore, while processed cheese is versatile and convenient, it may not be the best choice for dishes where a strong cheese flavour is desired.
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Frequently asked questions
Processed cheese is a product made from cheese and other non-cheese ingredients. It is usually made from a blend of different cheeses.
Non-cheese ingredients in processed cheese can include emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and extra dairy.
Non-cheese ingredients are added to processed cheese to make it melt better, last longer, and be more consistent in flavour and texture. It is also cheaper to make than regular cheese.
Processed cheese is not necessarily bad for you, but it is not the healthiest option. It is best consumed in moderation as part of a balanced diet.
