Processed cheese
Processed cheese is a product made from cheese mixed with an emulsifying agent. Additional ingredients, such as vegetable oils, salt, sugar, unfermented dairy ingredients, or food coloring may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50–60% cheese and 40–50% other ingredients.
History
Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by fondue and cheese sauces, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent covering a new method of storing cheese, which halts the maturation process by sterilization.Advantages
Processed cheese has several technical advantages over natural cheese, including a far longer shelf life, resistance to separating when cooked, and a uniform look and physical behavior. Its mass-produced nature also provides a dramatically lower cost than conventional cheesemaking, and enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses.Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Unlike some unprocessed cheeses, heating does not alter its taste or texture.
Chemistry
Processed cheese is made with the goal of being meltable without the fat separating from the protein. A traditional cheese consists of individual fat globules trapped in a network of casein, with calcium holding the casein molecules together. With prolonged heating, the typical result is a lumpy combination of protein gel and liquid fat on top. Processed cheese adds a calcium-sequestering agent, often mistakenly called an "emulsifier", to stop calcium from being able to hold this casein network together. Smaller groups of linked casein molecules are then able to better mix into the fat when melted, forming microscopic droplets instead of large lumps. Common calcium-sequestering agents include sodium phosphate, potassium phosphate, tartrate, and citrate.The longer shelf-life is not directly because of the emulsifying agent, but because it allows existing heat-based sterilization methods, such as canning, to be applied to the cheese without forming lumps.
Sale and labeling
Processed cheese is often sold in blocks and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine. Processed cheese was initially sold in unpressurized cans; some is still sold this way.United Kingdom
In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as "singles" Sometimes, adjectives like "cheesy" are used in the name of "singles" to circumvent laws regarding what can be referred to as cheese. Dairylea and The Laughing Cow are leading brands.United States
In 1916, Canadian-American James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese; it was introduced in 1950. The first commercially available individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956. These forms of processed cheese have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses. Competitors lobbied unsuccessfully to require processed cheese be labeled "embalmed cheese".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. It is typically made from a blend of cheeses, most often Colby and cheddar. Another type of processed cheese created in the United States is Provel pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavorants. Provel cheese is commonly used in St. Louis-style pizza.
Legal definitions
The high proportion of additives in processed cheese and similar products means that some products made in this way cannot legally be labeled as cheese in many countries, even though similar products containing a higher percentage of cheese can be.In the United States, the term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milkfat, and other allowed additives. Terms such as "cheese food" or "cheese spread" refer to products with lower amounts of cheese. "Cheese product" is an unregulated term used by some manufacturers for products that do not meet any of the standards.
United States
In the United States, processed cheese is defined, categorized, and regulated by the Food and Drug Administration under the U.S. Code of Federal Regulations Title 21, Section 133. Three of the main classes are:;Pasteurized process cheese
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; Pasteurized process cheese spread