Bushra Griffith
Processed cheese, also known as process cheese, is a product made from cheese mixed with an emulsifying agent and other ingredients such as vegetable oils, unfermented dairy products, salt, food colouring, and sugar. It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid. This process of adding an emulsifying agent means that processed cheese does not separate when melted, and it is used as an ingredient in a variety of dishes. The best-known processed cheese in the United States is marketed as American cheese, which is yellow or off-white, mild, has a medium consistency, and melts easily.
Characteristics of Processed Melting Cheese
| Characteristics | Values |
|---|---|
| Texture | Smooth, flexible, and meltable |
| Ingredients | Cheese, butter, cream, milk, vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, emulsifying agents, calcium chelators, starch, acid, liquid |
| Taste | Mild |
| Consistency | Medium |
| Colour | Yellow or off-white |
| Additives | Up to 50% |
| Cheese Content | 50-60% |
| Shelf Life | Longer than unprocessed cheese |
| Forms | Blocks, slices, packs, jars, spreads, sprays |
| Examples | American cheese, Provel pizza cheese, Kraft Singles, Dairylea, The Laughing Cow |
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What You'll Learn
- Processed cheese is made with the goal of being meltable without fat and protein separation
- It is made from real cheese (usually young cheddar) blended with extra milk, milk protein and chemical salt
- It is also known as cheese food, prepared cheese, cheese product, or government cheese
- It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler
- It is cheaper for the producer, seller and consumer, but it is not as healthy as real cheese
Processed cheese is made with the goal of being meltable without fat and protein separation
Processed cheese is a product made from real cheese mixed with other non-cheese ingredients. It is designed to melt smoothly without the fat separating from the protein, which can occur with traditional cheese. Traditional cheese consists of individual fat globules trapped in a network of casein, with calcium holding the casein molecules together. When heated, the typical result is a lumpy combination of protein gel and liquid fat.
The addition of extra moisture, in the form of butter, cream, and milk, also contributes to the meltability of processed cheese. This increases the water content, making the cheese softer and more flexible, which facilitates melting. The inclusion of starch in processed cheese can also help impede fat molecules from joining up and prevent protein clumping, further enhancing meltability.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler. They added sodium citrate to melted Emmentaler cheese and discovered that the emulsified cheese sauce could be re-cooled into a solid. This innovation extended the shelf life of the cheese and made it suitable for various cooking applications, such as fondue and cheese sauces. Today, processed cheese is commonly used in dishes like cheeseburgers, grilled cheese sandwiches, and pizza, where its meltability is valued.
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It is made from real cheese (usually young cheddar) blended with extra milk, milk protein and chemical salt
Processed cheese is a product made from a blend of real cheese, usually young cheddar, with extra milk, milk protein, and chemical salt. It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. This process, known as emulsification, prevents the cheese from separating when melted and gives it a smooth and flexible texture.
The addition of extra milk and milk protein increases the water content and strengthens the protein structure of the cheese, respectively. The chemical salt, also known as an emulsifying agent or emulsifying salt, helps prevent proteins from tightening and forming lumps. This process results in a cheese that melts easily and has a lower melting point compared to unprocessed cheese.
The exact blend of ingredients in processed cheese can vary, but it typically contains around 50-60% cheese and 40-50% other ingredients. These additional ingredients can include vegetable oils, unfermented dairy products, butter, cream, salt, food colouring, sugar, preservatives, and other artificial ingredients. The high proportion of additives in processed cheese means that some products cannot legally be labelled as cheese in many countries.
Processed cheese is designed to be extremely meltable and is often used as an ingredient in dishes such as cheeseburgers, grilled cheese sandwiches, and pizza. It is important to note that the production process and added ingredients result in a less intense flavour compared to real cheese. While processed cheese has its advantages in terms of meltability and shelf life, it may not offer the same flavour complexities as unprocessed, traditional cheese.
Overall, processed melting cheese is a convenient and versatile product that has become popular due to its ability to melt smoothly and its longer shelf life. However, it is important to consume it in moderation as part of a balanced diet, as it may not provide the same nutritional benefits as unprocessed cheese.
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It is also known as cheese food, prepared cheese, cheese product, or government cheese
Processed cheese, also known as process cheese, is a product made from cheese mixed with an emulsifying agent (a calcium chelator) and other ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. It typically contains around 50–60% cheese and 40–50% other ingredients. The term "processed cheese" refers to products with the highest cheese content, and it is defined, categorised, and regulated by the Food and Drug Administration (FDA) in the United States.
Processed cheese has several advantages over natural cheese, including a longer shelf life, resistance to separating when cooked (meltability), and a uniform look and physical behaviour. Its mass-produced nature also makes it dramatically lower in cost and enables industrial-scale production volumes, lower distribution costs, a steadier supply, and faster production time compared to traditional cheeses.
Processed cheese is often referred to by related terms such as "cheese food", "prepared cheese", "cheese product", and "government cheese". These terms may refer to products with lower amounts of cheese or without any standard of identity. For example, cheese food or cheese spread indicates a lower cheese content, while cheese product is an unregulated term used for products that do not meet any standards. "Government cheese", on the other hand, refers to processed cheese provided by the US federal government to various beneficiaries, such as welfare recipients, Food Stamp recipients, and the elderly receiving Social Security. It is typically made from a variety of cheeses, such as Cheddar, Colby, cheese curd, or granular cheese, and is distributed as part of food assistance programs.
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It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler
Processed cheese, also known as process cheese, is a product made from cheese mixed with an emulsifying agent. It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who sought to create a cheese with a longer shelf life. They drew inspiration from fondue and cheese sauces, adding sodium citrate to melted Emmentaler cheese. This process resulted in an emulsified cheese sauce that could be re-cooled into a solid form.
Gerber and Stettler's innovation paved the way for the development of processed cheese with several technical advantages over natural cheese. Their creation boasted a longer shelf life, resistance to separation during cooking (meltability), and a uniform appearance and physical behaviour. The mass production of processed cheese also significantly reduced costs for both producers and consumers.
In 1916, just a few years after Gerber and Stettler's breakthrough, Canadian-American businessman James L. Kraft applied for the first U.S. patent for a method of making processed cheese. This marked the beginning of commercially available, shelf-stable, sliced processed cheese. Kraft's invention revolutionised the cheese industry, and similar products soon became ubiquitous in U.S. households.
Processed cheese is designed to melt without the fat separating from the protein, avoiding the lumpy texture that can occur with traditional cheese. The addition of a calcium-sequestering agent, often referred to as an "emulsifying salt" or "emulsifying agent," prevents calcium from holding the casein network together. As a result, smaller groups of linked casein molecules can mix into the fat during melting, forming microscopic droplets instead of large lumps.
The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is typically made from a blend of cheeses, most commonly Colby and cheddar, and is mild, yellow or off-white, and has a medium consistency. The high proportion of additives in processed cheese means that some products cannot legally be labelled as cheese in many countries.
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It is cheaper for the producer, seller and consumer, but it is not as healthy as real cheese
Processed cheese is a product made from cheese mixed with an emulsifying agent (a calcium chelator) and other ingredients such as vegetable oils, unfermented dairy, salt, food colouring, and sugar. It typically contains around 50-60% cheese and 40-50% other ingredients. The addition of these ingredients gives processed cheese a smoother texture, longer shelf life, and makes it melt more easily than unprocessed cheese.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese, creating an emulsified cheese sauce that could be re-cooled into a solid. Since then, it has become a popular product due to its convenience, versatility, and lower cost compared to traditional cheese.
The production of processed cheese is cheaper for the producer, seller, and consumer. For producers, the addition of preservatives and other ingredients extends the shelf life of the product, reducing the need for refrigeration and associated costs. For sellers, processed cheese is easier to store and distribute, as it does not require the same care and handling as real cheese. For consumers, processed cheese is often a more affordable option than traditional cheese, and its longer shelf life reduces food waste.
However, the addition of these extra ingredients also means that processed cheese is not as healthy as real cheese. While the exact ingredients can vary, processed cheese often contains higher levels of salt, sugar, and fat, which can contribute to health issues such as high blood pressure, weight gain, and increased risk of heart disease if consumed in excess. Additionally, the processing can reduce the nutritional value of the cheese, as many of the beneficial bacteria and enzymes present in traditional cheese may be lost during the manufacturing process.
Furthermore, the production process of processed cheese limits the range of flavours that can be achieved. While additives can enhance the creaminess and consistency of the cheese, they also standardize the taste, resulting in a less complex and nuanced flavour profile compared to traditional cheese. Therefore, while processed cheese has its advantages in terms of cost and convenience, it is important to be mindful of its potential health implications and the impact on the sensory experience.
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Frequently asked questions
Processed cheese is a product made from cheese mixed with an emulsifying agent and other ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. It was first developed in Switzerland in 1911 to increase shelf life.
Processed cheese melts well because it has a high moisture content. Traditional cheese consists of individual fat globules trapped in a network of casein, with calcium holding the casein molecules together. Processed cheese uses a calcium-sequestering agent to stop calcium from holding this casein network together, allowing the cheese to melt smoothly.
The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is typically made from a blend of Colby and cheddar cheeses. Another example is Provel pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavourants.
Processed cheese is not inherently bad for your health, but it should be consumed in moderation as part of a balanced diet. It tends to have a high proportion of additives and a lower cheese content compared to unprocessed cheese, which may affect its nutritional value.
