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Processed cheese (also known as process cheese, cheese food, prepared cheese, cheese product, or plastic cheese) is a food product made from
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
and unfermented dairy ingredients mixed with
emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Altho ...
s. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese.


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 cheese sauces such as those used in fondue, added sodium citrate to melted
Emmentaler cheese Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written reco ...
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 James Lewis Kraft (December 11, 1874 – February 16, 1953) was a Canadian-American entrepreneur and inventor. Kraft was the first to patent processed cheese. Life and career J. L. Kraft was born on December 11, 1874, near Stevensville, Ontari ...
applied for the first
U.S. patent Under United States law, a patent is a right granted to the inventor of a (1) process, machine, article of manufacture, or composition of matter, (2) that is new, useful, and non-obvious. A patent is the right to exclude others, for a limited ...
covering a new method of processing cheese, which halted the
maturation Maturation is the process of becoming mature; the emergence of individual and behavioral characteristics through growth processes over time. Maturation may refer to: Science * Developmental psychology * Foetal development * Maturity (geology), ...
process.


Advantages

Processed cheese has several technical advantages over natural cheese, including a far longer shelf life, resistance to separating when cooked (meltability), and a uniform look and physical behavior. Its mass-produced nature also provides a dramatically lower cost—to producers and consumers alike—than conventional cheesemaking. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses. The use of emulsifiers in processed cheese results in a product that melts without separating when cooked; with prolonged heating, some traditional cheeses (especially cheddar and mozzarella) separate into a lumpy, molten protein gel and liquid fat combination. The emulsifiers (typically sodium phosphate, potassium phosphate, tartrate, or citrate) reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface. 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.


Sale and labeling

Processed cheese is often sold in blocks, pressurized cans, and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine.


United Kingdom

In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as "singles", or in foil-wrapped portions. Dairylea and The Laughing Cow are leading brands.


United States

In 1916, Canadian
James L. Kraft James Lewis Kraft (December 11, 1874 – February 16, 1953) was a Canadian-American entrepreneur and inventor. Kraft was the first to patent processed cheese. Life and career J. L. Kraft was born on December 11, 1874, near Stevensville, Ontari ...
applied for the first
U.S. patent Under United States law, a patent is a right granted to the inventor of a (1) process, machine, article of manufacture, or composition of matter, (2) that is new, useful, and non-obvious. A patent is the right to exclude others, for a limited ...
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 U.S. 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 cheese Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset. Ched ...
s. 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 Swiss may refer to: * the adjectival form of Switzerland * Swiss people Places * Swiss, Missouri * Swiss, North Carolina *Swiss, West Virginia * Swiss, Wisconsin Other uses *Swiss-system tournament, in various games and sports *Swiss Internation ...
, and provolone cheeses as flavorants. Provel cheese is commonly used in St. Louis-style pizza.


Legal definitions

Owing to its highly mechanized (i.e., assembly line) methods of production, and additive ingredients (e.g., oils, salts, or colors), some softer varieties of processed cheese cannot legally be labeled as actual "cheese" in many countries, even those in which slightly harder varieties can be. Such products tend to be classified as "cheese food", " cheese spread", or "cheese product" (depending primarily on the amount of cheese, moisture, and milkfat present in the final product).


United States

In the United States, processed cheese is defined, categorized, and regulated by the Food and Drug Administration (FDA) under the U.S.
Code of Federal Regulations In the law of the United States, the ''Code of Federal Regulations'' (''CFR'') is the codification of the general and permanent regulations promulgated by the executive departments and agencies of the federal government of the United States. ...
Title 21, Section 133 ("Cheeses and Cheese-Related Products"). Pasteurized process cheese can be made from a single cheese, or a blend of several cheeses. Cream, milk fat, water, salt, color, and spices may also be added. The mixture is heated with an emulsifier, poured into a mold, and allowed to cool. The definitions include: * Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese, but including American cheese). In the final product, moisture must not be more than 41 percent of the weight, and fat content not less than 49 percent. * Pasteurized process cheese food, which is made from one or more of the cheeses available for pasteurized process cheese composing not less than 51 percent of the final weight, mixed with one or more optional dairy ingredients such as fluid milk or whey, and which may contain one or more specified optional non-dairy ingredients. The final solid form must be less than 44 percent moisture and have a fat content greater than 23 percent. * Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at . Moisture must be between 44 and 60 percent of the total weight, and fat content greater than 20 percent. The FDA does not maintain a standard of identity for either "pasteurized prepared cheese product", a designation which particularly appears on many Kraft products, or "pasteurized process cheese product", a designation which appears particularly on many American store- and generic-branded singles. Products labeled as such may use milk protein concentrate (MPC) in the formulation, which is not listed in the permitted optional dairy ingredients. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products. After an FDA Warning Letter protesting Kraft's use of MPC in late 2002, some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack". File:Swift's Brookfield American Pasteurized Cheese Food 1948.jpg, A 1948 U.S. advertisement for an American pasteurized cheese food File:Easy Cheese 5-21-09 IMG 4155 (3557182152).jpg, Easy Cheese, a pasteurized process cheese spread product, on a pretzel File:Velveeta Cheese.JPG, Velveeta


See also

* Cheese sauce


Notes


References


External links


American Chemical Society article on processed cheese

"From Cheese to Cheese Food: How Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins"
''American Heritage'', January 2001 {{Authority control American cheeses Products introduced in 1911