Processed cheese, process cheese, or prepared cheese is a food product made from regular cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings and/or whey. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants A food coloring is any substance that is added to Food or Drink to change its Color. Whey or milk plasma is the liquid remaining after Milk has been Curdled and strained it is a By-product of the manufacture of Cheese Many flavors, colors, and textures of processed cheese exist. In the United States, the most recognizable variety of processed cheese is sold under the name American cheese, although this name also has other meanings. The United States of America —commonly referred to as the Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented The name American cheese also has a legal definition as a type of pasteurized processed cheese under the U. S. Code of Federal Regulations. The Code of Federal Regulations (CFR is the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the ^[1] The Laughing Cow, a French product, is another type of processed cheese, showing the international reach of this product. The Laughing Cow is a brand of Processed cheese products owned by Groupe Bel. This article is about the country For a topic outline on this subject see List of basic France topics.

Although processed cheese was first invented in 1911 by Walter Gerber of Thun, Switzerland, it was James L. Kraft who first applied for an American patent for his method in 1916. Thun (Thoune is a municipality in the district of Thun in the canton of Berne in Switzerland with about 42136 inhabitants ( Switzerland (English pronunciation; Schweiz Swiss German: Schwyz or Schwiiz Suisse Svizzera Svizra officially the Swiss Confederation James Lewis (JL Kraft (1874–1953 was a Canadian - American entrepreneur and inventor ^[2][3] Kraft Foods also created the first commercially available sliced processed cheese, which was introduced in 1950. Kraft Foods Inc ( is the second-largest Food and Beverage company headquartered in North America (behind PepsiCo) and the third This form of sliced cheese with its derivatives were to become ubiquitous in America, most notably used for cheeseburgers and grilled cheese sandwiches.

Contents 1 Advantages 2 Disadvantages 3 Sale and labeling 4 Legal issues 5 American cheese 6 Notes 7 External links

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. Shelf life is that length of time that Food, drink Medicine and other perishable items are given before they are considered unsuitable for sale or A cheesemaker is a person who makes Cheese. The cheesemaking process is very old and dates back some 5500 years

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. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water 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. Sodium phosphate is a generic term for the salts of Sodium and Phosphate. Potassium phosphate is a generic term for the salts of Potassium and Phosphate ions including Monopotassium phosphate (KH2PO4 A tartrate is a Salt or Ester of the Organic compound Tartaric acid, a Dicarboxylic acid. A citrate can refer either to the Conjugate base of Citric acid, (C3H5O(COO33&minus or to the Esters of citric

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. A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between

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.

Legal issues

Due to the processing and additives, 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. The United States of America —commonly referred to as the The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located Butterfat or milkfat is the Fatty portion of Milk. Milk and cream are often sold according to the amount of butterfat they contain

In the United States processed cheese is defined, categorized, and regulated by the Food & Drug Administration under the U. The United States of America —commonly referred to as the S. Code of Federal Regulations Title 21 (Food and Drugs), Section 133 (Cheeses and Cheese Related Products). The Code of Federal Regulations (CFR is the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the ^[1][4] Pasteurized process cheese can be made from a single cheese or a blend of several cheeses. Cream, milkfat, water, salt, artificial color, and spices may also be added. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a A food coloring is any substance that is added to Food or Drink to change its Color. The mixture is heated with an emulsifier, poured into a mold, and allowed to cool. The definitions include:

• Pasteurized process cheese (Includes "American Cheese" and "Pasteurized process American cheese"),^[1] (e. g. , "Kraft Deli Deluxe American Cheese")

• Pasteurized process cheese food, which contains as little as 51% cheese

• Pasteurized process cheese spread

• Pasteurized process cheese product (e. g. Kraft Singles, Velveeta), which contain less than 51% cheese

The various definitions are mainly used to distinguish minimum/maximum amounts of cheese ingredient, moisture content, and milkfat. Velveeta is the Brand name of a Cottage cheese First made in 1918 by Swiss Immigrant Emil Frey of the Monroe Cheese

American cheese

Main article: American cheese

The best known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. This article refers specifically to one type of cheese For other cheeses of the United States see List of American cheeses. The United States of America —commonly referred to as the Kraft Foods Inc ( is the second-largest Food and Beverage company headquartered in North America (behind PepsiCo) and the third Borden Milk Products LP is a privately held American corporation owned by the Dallas Texas -based Milk Products L 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.

American Cheese also refers to government cheese, which can consist of a mixture of any of cheddar cheese, Colby cheese, cheese curd, or granular cheese^[5]. Government cheese or "Pasteurized Process American Cheese for Use in Domestic Programs" is Processed cheese that was provided to welfare and Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset Colby cheese is a Cow 's milk Cheese. It was originally called Colby "Swiss" Cheddar. This article is about cheese curds as a regional delicacy For general information about the dairy product see Curd. Granular Cheese, also known as stirred curd cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of Curd and Whey

Despite the common usage, American Cheese also has another definition. It can also refer to a mild, pale white to yellow cheddar. Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset

The term store cheese is sometimes informally used to describe American Cheese and similar American cheddars. ^[6]

Notes

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.

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