| Processed Cheese |
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ADVANTAGES Processed cheese has three technical advantages over unprocessed cheese: extended Shelf-life , resistance to separation when cooked, and the ability to reuse scraps, trimmings and runoff from other Cheesemaking processes. Traditional cheesemaking inevitably produces 'scrap' pieces that would not be acceptable for supermarket display; production of processed cheese from cheese scrap allows the cheesemaker to add value to otherwise unmarketable scrap. Processing can turn these scraps into new presentable shapes for repackaging and sale. The use of emulsifiers in processed cheese results in cheese that melts smoothly when cooked. With prolonged heating unprocessed cheese will separate into a molten Protein gel and liquid Fat ; processed cheese will not separate in this manner. 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 of the molten cheese. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. It is a fairly popular condiment on Hamburgers , as it does not run off, nor does it change in texture or taste as it is heated. DISADVANTAGES Processed cheese is often criticized for its small range of flavors, which is far narrower than the range for unprocessed cheeses and normally at the mild end of the flavor range. Processed cheese also normally lacks the range of textures available in unprocessed cheeses; processed cheeses are normally very smooth and medium-firm. Inclusion of artificial additives in processed cheeses and the higher levels of salt are other subjects of criticism. SALE AND LABELING Processed cheese is sometimes sold in blocks, but more often sold packed in individual slices, sometimes with plastic wrappers or wax paper separating them. INNOVATIONS With the wide range of possibilities a lot of innovative new products are possible. One company speciallised in this is the family owned company Rupp in Austria. LEGAL ISSUES Due to the processing and Additive s, some softer varieties cannot legally be labeled as "cheese" in many countries, including the United States and Britain , and so are sold as "cheese food", "cheese spread", or "cheese product", depending primarily on the amount of cheese, moisture, and Milkfat present in the final product. In the , milkfat, water, salt, Artificial 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:
The various definitions are mainly used to distinguish minimum/maximum amounts of cheese ingredient, moisture content, and milkfat. AMERICAN CHEESE See Also: American cheese The best known processed cheese in the United States is marketed as American cheese by Kraft Foods , Borden , and other companies. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. It is typically made from a blend of cheeses, most often Colby and Cheddar. The common use of the marketing label "American Cheese" for "processed cheese" combined with the prevalence of processed cheese in the U.S. compared to the rest of the world has led to the term ''American cheese'' being used synonymously in place of processed cheese. Moreover, the term "American cheese" has a legal definition as a type of pasteurized process cheese under the U.S. Code Of Federal Regulations . Despite the common usage, ''American Cheese'' also has another definition. It can also refer to a mild, pale white to yellow Cheddar . NOTES EXTERNAL LINKS |
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