Processed Cheeses
Approximately one-third of the cheese produced in the United States is used for pasteurized processed cheeses. These are called processed cheese, cold-pack cheese, process-cheese food, process-cheese spread, and imitation cheese. Processed cheese was patented in 1916 by James L. Kraft, who founded Kraft Foods. Processed cheeses are all made from blended cheeses, but they differ based on the ingredients and manufacturing methods. These cheeses appeal to many consumers because of their uniform taste and texture, longer shelf life, convenient packaging, and lower cost.
Processed Cheese. Processed cheese is made by combining different varieties of natural cheese. Heating pasteurizes the cheese and stops further ripening, and emulsifying salts, such as sodium citrate or sodium phosphate, are added to produce a stable, homogenous emulsion. During the emulsifying process, powdered milk, whey, cream or butter, and water may be added. The moisture content of the processed cheese must not exceed 40 percent and the fat content is similar to the natural cheese from which it is derived. When the mixture is partially cooled, it is formed into blocks, cut into slices, wedges, or other shapes, and packaged. American cheese made from blended cheddar cheese is a popular form of processed cheese.
Cold-Pack Cheese. Cold-pack or club cheeses were developed in 1918 by Hubert Fasbender, who founded that he could blend cheddar cheese, milk by-products and spices to create a spreadable cheese for use on crackers and sandwiches. Since cold-pack cheeses are blended without being heated, they must be made from pasteurized milk products. In cold-pack cheese food, the original cheese may be combined with milk (whole, reduced fat (2 percent), fat-free (nonfat), or buttermilk), milk solid non-fat (MSNF), cream, or whey. It also may be sold in smoked form.
Process-Cheese Food. Process-cheese food must be at least 51 percent natural cheese by weight, which is less than either processed cheese or cold-pack cheese. The remaining ingredients may include milk, cream, oil or whey. The resulting products, including Cheez Whiz, Velveeta, and Kraft Singles, have a milder flavor and softer texture, and tend to melt more quickly.
Process-Cheese Spread. Process-cheese spread is a softer, more spreadable product than process-cheese food, but, like cheese food, at least 51 percent of its weight must be from natural cheese. Ingredients such as sugar, dextrose, maltose, and corn syrup may also be added. The higher spreadability of process-cheese spread, which makes it ideal for use in sandwiches and on crackers, is obtained by adding more liquid and an emulsifier and reducing the amount of milk fat.
Imitation Cheese. Cheese analogues or imitation cheeses are cheese-like products in which the milk fat natural cheese has been replaced with vegetable oil. These analogues are less expensive than natural cheese and are manufactured using a process similar to that used to make processed cheese. Milk proteins such as calcium caseinate are mixed with a small amount of vegetable fat, water, salt, emulsifiers, and lactic acid before being heated to pasteurization temperatures for several minutes. The liquid is then poured into molds or formed into slices. The texture, flavor, and melting properties of imitation cheeses are similar to processed cheese. Nutritionally, these analogues are lower in cholesterol and sodium, but equivalent in fat, although it is less saturated than that from natural cheese.
