The Dairy Foundation of Processed Cheese
Yes, processed cheese slices contain dairy. This might seem obvious, as it's a cheese product, but the manufacturing process and the inclusion of other ingredients can sometimes lead to confusion. The base of processed cheese is, in fact, natural cheese, which is then blended with other dairy ingredients, emulsifying salts, and water. The amount and type of dairy vary depending on the product, which is often reflected in its legal naming convention, such as "processed cheese," "processed cheese food," or "processed cheese spread".
Breaking Down the Dairy Ingredients
Processed cheese is more than just melted natural cheese. The smooth, consistent texture that makes it ideal for burgers and grilled cheese is achieved through a specific combination of ingredients. Here are some of the key dairy components you'll find on the label:
- Natural Cheese: The primary ingredient, often cheddar, Colby, or similar types, which provides the base flavor and dairy content. Some processed cheese products are required by law to contain a minimum percentage of natural cheese.
- Milk, Cream, and Milkfat: Additional milkfat from sources like cream or anhydrous milkfat can be added to control the final fat content and enhance creaminess.
- Whey and Milk Proteins: These are often added to standardize the protein content and influence the final product's texture and functionality. Dried whey and milk protein concentrates are common examples.
- Emulsifying Salts: While not a dairy ingredient themselves, these additives are crucial for combining the dairy components. Salts like sodium phosphate and sodium citrate chelate the calcium in the casein network, allowing the protein to hydrate and emulsify the fat and water into a smooth, homogenous mixture.
The Legal Classifications and Their Dairy Content
In the U.S., the FDA has specific standards of identity that dictate what a product can be called. These classifications are an excellent indicator of the relative dairy and filler content.
Common Processed Cheese Types
- Pasteurized Process Cheese: This product contains the highest proportion of real cheese, at least 51% by weight. It can also include up to 5% milkfat and other additives.
- Pasteurized Process Cheese Food: This product contains at least 51% cheese but allows for a higher moisture content and a lower fat content. It can include optional dairy ingredients like cream, fluid milk, and whey.
- Pasteurized Process Cheese Spread: This variety has a higher moisture content (44-60%) and must be spreadable at room temperature. It can contain dairy derivatives and food gums to achieve the desired consistency.
These legal distinctions mean that a "processed cheese" slice is, by definition, more dairy-rich than a "processed cheese food" slice, though both are undoubtedly dairy products.
Comparison: Processed Cheese vs. Natural Cheese
| Feature | Processed Cheese Slices | Natural Cheese |
|---|---|---|
| Dairy Base | Primarily natural cheese, milk, whey, and other milk solids. | 100% dairy, made directly from animal milk curds. |
| Processing | Heated and blended with emulsifying salts and additives. | Aged and ripened through fermentation and culturing, not re-heated and blended. |
| Uniformity | Highly consistent in flavor, texture, and melting properties. | Varies greatly based on type, aging, and cheesemaking process. |
| Melting Qualities | Melts smoothly without separating into oil and solids. | Can become oily or clumpy when melted, depending on the type. |
| Shelf Life | Significantly longer shelf life due to pasteurization and preservatives. | Shorter shelf life; requires refrigeration. |
| Additives | Contains emulsifying salts, colors, and preservatives. | Generally has no additives, aside from rennet and salt. |
Why Processed Cheese Contains so Many Dairy Ingredients
The inclusion of various dairy and non-dairy components serves several functional purposes. Manufacturers need to create a product that is consistent and stable, both on the shelf and when heated. The emulsifying salts are critical for preventing the fat from separating out during melting, which is a common issue with natural cheeses.
By adding ingredients like milk protein concentrate and whey, manufacturers can standardize the protein and fat content, ensuring that each batch has the same melt, flavor, and texture. This allows them to create a uniform and predictable product, a key reason for its popularity in the food service industry for items like cheeseburgers and sandwiches. Some processed cheese products are even made from surplus or lower-quality cheese, reducing food waste and making the final product more affordable.
For a more in-depth look at processed cheese ingredients and classifications, you can refer to this resource from Michigan State University Extension.
Conclusion
In summary, processed cheese slices unequivocally contain dairy. They are made from a base of natural cheese, which is a dairy product, along with other dairy-derived ingredients like milk, whey, and milk protein concentrate. The specific blend of these ingredients, along with emulsifying salts, gives processed cheese its signature texture and meltability. For those with dairy sensitivities or allergies, it is important to check the label and understand that even products labeled as "cheese food" or "cheese product" are still derived from dairy sources. Vegan cheese slices, on the other hand, are specifically formulated to be dairy-free by using plant-based proteins and fats as a substitute.
