The Core Components of Processed Cheese
While natural cheese forms the foundation, processed cheese is a manufactured product where a variety of other ingredients are blended and cooked with the cheese. The specific composition and ratios depend heavily on the final product's form, whether it's a solid block, a slice, or a spread.
Blended Natural Cheeses
The starting point for processed cheese is a mix of natural cheeses of different types and ages. For instance, American cheese often uses a blend of cheddar and colby cheeses. The selection is based on the desired flavor and functional properties of the end product. Some products contain a high percentage of natural cheese, while others, like "cheese food" or "cheese spread," may contain a minimum of 51%.
Water and Milk Derivatives
Water is a primary additive, with spreads typically containing more (20–40%) than block or slice varieties (2–25%). This moisture content contributes to the product's soft, spreadable, or pliable texture. To achieve specific compositions, manufacturers may also add other dairy components such as:
- Milk powder or skim milk
- Cream or anhydrous milkfat
- Whey or whey proteins
- Caseinates (proteins derived from milk)
The Critical Role of Emulsifying Salts
Emulsifying salts, such as sodium phosphate, potassium phosphate, and sodium citrate, are crucial to the processed cheese formula. In natural cheese, calcium holds the casein protein network together, which can cause the fat and protein to separate when heated, resulting in an oily, lumpy texture. Emulsifying salts work by sequestering the calcium, which allows the protein and fat to form a smooth, stable emulsion when melted. This process is what gives processed cheese its consistent, uniform melt and stretch.
A Closer Look at Additives
Beyond the primary dairy components and emulsifiers, a variety of other additives are used to enhance and preserve processed cheese.
- Preservatives: Mold inhibitors like sorbic acid and potassium sorbate are added to extend the product's shelf life.
- Coloring Agents: To achieve a consistent and recognizable color, natural colorings like annatto may be used.
- Flavor Enhancers: Additional flavorings, including spices or artificial flavors, may be incorporated to standardize or intensify the taste profile.
- Stabilizers: Ingredients such as modified starches and gums (like carrageenan) can be used to improve texture and moisture retention, especially in lower-fat varieties.
- Acidulants: Ingredients like lactic acid, citric acid, or vinegar may be added to adjust the pH level for optimal stability.
A Nutritional Comparison: Processed vs. Natural Cheese
To understand the nutritional trade-offs, it's helpful to compare processed cheese with natural cheese, using cheddar as a common example.
| Feature | Processed Cheese (e.g., American) | Natural Cheese (e.g., Cheddar) |
|---|---|---|
| Key Ingredients | Natural cheese + emulsifying salts, water, oil, preservatives, colorings | Milk, salt, cultures, enzymes |
| Processing | Grinding, heating, blending, and cooling | Acidification, coagulation, shaping, and aging |
| Sodium Content | Generally higher due to added emulsifying salts and preservatives | Lower, with sodium coming mainly from salting |
| Fat Content | May vary, potentially lower depending on type; some use vegetable oils | Generally higher and comes exclusively from milk fat |
| Nutrients | Contains calcium and protein, but some nutrients are lost in processing | Higher concentration of nutrients like protein, calcium, and healthy fats |
| Shelf Life | Significantly longer due to pasteurization and preservatives | Shorter, with aging affecting flavor and safety |
The Role in a Nutrition Diet
For a balanced diet, it is important to consider the differences between processed and natural cheese. The additives in processed cheese, especially the higher sodium and saturated fat content, can be a concern if consumed excessively, potentially contributing to high blood pressure and other heart-related issues. However, as with most foods, moderation is key.
Processed cheese offers certain advantages, such as a longer shelf life and its predictable melting properties, which make it ideal for specific culinary uses. The emulsifying process can also render some versions more digestible for those with lactose sensitivities, as the processing breaks down some of the lactose.
When evaluating cheese options, reading the nutrition label is crucial. It provides important details on the specific sodium, fat, and calorie content. Choosing fresh, less-processed cheese varieties when possible can help ensure a higher concentration of beneficial nutrients, while occasional, moderate consumption of processed cheese for convenience is generally considered safe.
Conclusion
In summary, what does processed cheese contain? It is a complex mixture of natural cheese, water, emulsifying salts, and a range of additives designed to create a consistent, shelf-stable, and meltable product. Unlike natural cheese, which relies on a more straightforward process, processed cheese is engineered for convenience and specific culinary performance. While it provides some nutrients like protein and calcium, its higher sodium and saturated fat levels, along with its lower concentration of natural benefits, mean it is best consumed in moderation as part of a varied and healthy diet.
For those seeking the purest form of dairy, natural and artisanal cheeses remain the superior choice, but understanding the composition of processed cheese allows for mindful and informed eating habits. As seen from studies mentioned by ScienceDirect, manufacturers are continually exploring ways to develop healthier, lower-sodium versions to meet consumer demand.
