Andy Montoya
Processed cheese is a product made from cheese mixed with an emulsifying agent and other ingredients. It is a smooth, uniform cheese that is made by blending and melting together one or more cheeses of different maturity or composition. The best-known processed cheese in the United States is marketed as American cheese and is typically made from a blend of cheeses, most often Colby and cheddar. It is mild, has a medium consistency, and melts easily. The high proportion of additives in processed cheese means that some products cannot legally be labelled as cheese in many countries.
| Characteristics | Values |
|---|---|
| Main ingredients | Cheese, emulsifying agents, calcium chelator |
| Other ingredients | Vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, extra dairy, emulsifiers, other artificial ingredients |
| Percentage of cheese | 50-60% |
| Percentage of other ingredients | 40-50% |
| Texture | Smooth, uniform |
| Melting properties | Melts faster than real cheese |
| Flavour | Many flavours |
| Colour | Yellow or off-white |
| Consistency | Medium |
| Moisture content | Less than 43% w/w |
| Fat content | More than 47% w/w |
| Additives | Acidifying agents, milk fat, water, salt, artificial colour, spices or flavourings, enzyme-modified cheese, mold inhibitor, lecithin |
| Organic processed cheese ingredients | Annatto plant for colouring, no artificial colours, flavours or preservatives |
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What You'll Learn
- Ingredients: 50-60% cheese, salt, food dyes, preservatives, emulsifiers, etc
- Melting properties: melts like a dream without becoming oily
- Health: not the healthiest, but processing can enhance health benefits
- Organic: can be made from all organic ingredients
- Categories: processed cheese blocks, processed cheese foods, processed cheese spreads
Ingredients: 50-60% cheese, salt, food dyes, preservatives, emulsifiers, etc
Processed cheese is a product made from cheese mixed with an emulsifying agent (a calcium chelator). It typically contains around 50-60% cheese and 40-50% other ingredients. These extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients.
The emulsifying agents used in processed cheese are often salts, such as disodium phosphate, which help to create a smooth, uniform cheese product. These "melting" salts are crucial in the manufacturing process, as they help to create a stable oil-in-water emulsion. This results in a cheese product that melts easily without becoming oily or separating, creating the perfect cheese pull.
Processed cheese also often contains preservatives, which give it a much longer shelf life than natural cheese. Some processed cheese doesn't even need to be refrigerated and can sit at room temperature indefinitely. This makes it a cost-effective and convenient alternative to natural cheese, as it is easier for grocers and distributors to store and sell.
In terms of regulations, processed cheese is defined, categorized, and regulated by the Food and Drug Administration (FDA) in the United States. The FDA sets standards for the moisture and fat content of processed cheese, as well as the types of ingredients that can be used. For example, acceptable additives include emulsifying salts, acidifying agents, water, salt, artificial colours, spices or flavourings, and enzyme-modified cheese.
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Melting properties: melts like a dream without becoming oily
Processed cheese is made by blending and melting together one or more cheeses of different maturity or composition along with an emulsifying agent or salt (such as disodium phosphate) and other ingredients such as colouring, cream, water, or whey. The emulsifying salts, also known as "melting salts", are crucial to the manufacturing process of processed cheese. These salts are ionic compounds made up of monovalent cations (sodium, potassium) and polyvalent anions (phosphates, polyphosphates and/or citrates).
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. The other ingredients added to the cheese can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce, a spread, or a spray. The addition of these ingredients changes the flavour and texture of the cheese, making it creamier, more consistent in flavour, and more well-seasoned.
The melting properties of processed cheese are due to the inclusion of emulsifying salts and other additives. These salts and additives modify the functional properties of the cheese, such as its firmness and meltability. As a result, processed cheese melts in a way that real cheese doesn't, achieving a smooth, uniform consistency without becoming oily or separating. This makes it ideal for dishes such as cheeseburgers or breakfast sandwiches, where a perfectly melty piece of cheese is desired.
The melting properties of processed cheese also contribute to its longer shelf life. The emulsifying agents and preservatives used in processed cheese help to keep it stable and prevent separation, allowing it to last longer at room temperature without the need for refrigeration. This makes it a cost-effective and convenient alternative to natural cheese.
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Health: not the healthiest, but processing can enhance health benefits
While processed cheese is not the healthiest food option, it's not all bad. The processing of cheese can actually enhance its health benefits.
Processed cheese is typically made from a blend of cheeses, most commonly Colby and cheddar, mixed with an emulsifying agent and other ingredients such as vegetable oils, unfermented dairy, salt, food colouring, or sugar. It usually contains around 50-60% cheese and 40-50% other ingredients. The addition of these extra ingredients gives processed cheese a longer shelf life and a smoother, more uniform texture. It also alters the flavour and texture of the cheese, making it creamier and more consistent.
The main concern with processed cheese is the high proportion of additives. In many countries, products with a high percentage of additives cannot legally be labelled as cheese, even if they have a higher percentage of cheese in them. These additives can include emulsifying salts, acidifying agents, water, salt, artificial colours, spices or flavourings, and enzyme-modified cheese. Some processed cheese products may also contain preservatives, which further extend their shelf life.
However, it's important to note that not all processed cheese products are loaded with artificial ingredients. Organic processed cheese, for example, is made with all-organic ingredients, including any added colour agents or flavourings. Organic processed cheese also does not contain artificial preservatives, flavours, or colours.
While it's true that processed cheese may not offer the same flavour possibilities as real cheese, it has its advantages. Processed cheese is versatile, cost-efficient, and has a longer shelf life. It's also important to remember that, as with any food, moderation is key. Enjoying processed cheese in moderation as part of a balanced diet can be perfectly healthy.
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Organic: can be made from all organic ingredients
Processed cheese can be made from all organic ingredients. This is what makes the cheese organic, regardless of how it's processed. If any new ingredients are added to the cheese to make it melt more easily, for example, those ingredients must be organic as well. Organic processed cheese cannot use any artificial colours, flavours, or preservatives. It also cannot use genetically modified ingredients. However, organic foods are allowed to use emulsifying salts like sodium citrate and phosphate salts, but all ingredients must be approved by the USDA.
Organic processed cheese is made with milk from organic pasture-raised cows. The ingredients come from farms that do not use antibiotics, synthetic hormones, toxic pesticides, or GMOs. An example of an organic processed cheese is Organic Valley's American cheese, which uses the annatto plant for colouring. Organic Valley's American cheese has a high cheese content compared to other ingredients. The goal was to have a smooth cheese with a great flavour and organic ingredients.
Processed cheese is defined, categorised, and regulated by the Food and Drug Administration (FDA) under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). It is made from cheese mixed with an emulsifying agent and can include additional ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. As a result, processed cheese can have many flavours, colours, and textures. It typically contains around 50-60% cheese and 40-50% other ingredients.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid. The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is yellow or off-white, mild, has a medium consistency, and melts easily.
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Categories: processed cheese blocks, processed cheese foods, processed cheese spreads
Processed cheese is not 100% cheese. It usually contains around 50% cheese, but this can vary, with some having more and others, less. The remaining ingredients are non-cheese additives, which can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. The inclusion of these ingredients significantly changes the flavour and texture of the cheese.
Processed cheese is defined, categorized, and regulated by the Food and Drug Administration (FDA) under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). There are three main classes: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread.
Processed Cheese Blocks
Processed cheese blocks are usually sold in packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine. They can also be sold in unpressurized cans. Blocks of processed cheese are usually mass-produced to ensure a consistent flavour and texture.
Processed Cheese Foods
Processed cheese foods are products with lower amounts of cheese. They are made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese), mixed with emulsifying salts. Acceptable additives include acidifying agents, milk fat, water, salt, artificial colour, spices or flavourings, and enzyme-modified cheese.
Processed Cheese Spreads
Processed cheese spreads are similar to pasteurized process cheese food but must be spreadable at room temperature (70 °F or 21 °C). They have a higher moisture content, which is between 44% and 60% of the total weight, and a fat content greater than 20%.
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Frequently asked questions
Processed cheese food is made by blending and melting together one or more cheeses of different maturity or composition along with an emulsifying agent and other ingredients.
Processed cheese food may include additional ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and spices or flavourings.
These ingredients are added to modify the content or functional properties of the product, such as its firmness or meltability. They also enhance its shelf life and make it more cost-efficient and versatile.
Yes, processed cheese food can be organic. Organic processed cheese cannot use artificial colours, flavours, or preservatives, but it can use emulsifying salts like sodium citrate and phosphate salts.
