American Cheese vs. Natural Cheese: Understanding the Differences
To understand why American cheese is classified within the dairy group, it is first necessary to recognize what sets it apart from traditional or natural cheese. While both start with dairy milk, the path they take to the finished product is quite different. Natural cheeses like cheddar or Swiss are made by coagulating milk into curds, which are then pressed and aged. American cheese, on the other hand, is a “pasteurized process cheese” or “cheese food,” depending on its composition. This involves melting down a blend of different natural cheeses (like Colby or cheddar) with additional ingredients.
The most significant addition in processed cheese is an emulsifying agent, such as sodium citrate, which keeps the proteins and fats from separating when heated. This is what gives American cheese its signature uniform texture and superior meltability. The final product is a consistent, mild-flavored dairy item that meets specific federal standards. Its status in the dairy group is therefore based on its dairy origins and nutrient profile, even with the extra processing steps.
The Role of the USDA MyPlate Guidelines
The U.S. Department of Agriculture (USDA) oversees dietary guidelines, including the MyPlate system, which places foods into five main groups. The dairy group specifically includes milk, yogurt, and cheese. However, the guidelines make careful distinctions for how different types of dairy products are counted. According to MyPlate, a 1-cup equivalent from the dairy group can be satisfied by consuming 1.5 ounces of natural cheese, but only 1 ounce of processed cheese counts toward this same measure. This shows that while American cheese is included, the USDA recognizes its different nutritional density compared to a less-processed counterpart.
Key Nutrients in Dairy Products:
- Calcium: Essential for building strong bones and teeth.
- Potassium: Helps maintain healthy blood pressure.
- Vitamin D: Helps the body absorb calcium, with milk and fortified products being a key source.
- Protein: Important for building and repairing muscle tissue.
By including processed cheese in the dairy category, the USDA provides a flexible guideline for consumers to meet their daily dairy needs. This is especially relevant for products like American cheese, which are widely consumed and contain important dairy-based nutrients, such as calcium.
Comparing American Cheese and Cheddar
The nutritional differences between processed American cheese and a natural cheese like cheddar are noteworthy. While both are dairy-based, their respective manufacturing processes result in different nutritional compositions and characteristics. Here is a comparison to highlight these distinctions.
| Feature | Processed American Cheese | Natural Cheddar Cheese |
|---|---|---|
| Primary Ingredients | Blended cheddar, colby, milk, emulsifiers, whey | Pasteurized cow's milk, cheese cultures, salt, enzymes |
| Processing Level | Highly processed, involving melting and emulsification | Aged and pressed; minimal processing |
| Melting Properties | Extremely smooth and consistent melt due to emulsifiers | Can separate into fat and solids when overheated |
| Flavor Profile | Mild and creamy | Sharp, tangy, or mellow, depending on aging |
| Nutritional Density (per 100g) | Lower in protein and fat; higher in sodium | Higher in protein, fat, and calcium |
| FDA Classification | "Pasteurized Process American Cheese" or "Cheese Food" | "Cheese" |
The Verdict: American Cheese is a Processed Dairy Product
Ultimately, the question of "is American cheese in the dairy group?" is answered with a clear yes, but with a crucial addendum: it's a processed dairy product. It belongs to the dairy group because it is made primarily from milk-based components, retaining key nutrients like calcium and protein. However, the added ingredients, including emulsifying salts and whey, mean it should be viewed differently than a natural, un-processed cheese. The FDA's labeling standards for "pasteurized process cheese food" vs. "pasteurized process American cheese" are a key indicator of its composition. Consumers who prefer less-processed foods may opt for natural cheeses, but for those seeking a convenient, consistently melting slice, American cheese remains a valid part of the dairy group. For a deeper dive into how different products are labeled, examining the official regulations can be helpful. A useful resource for this is the Code of Federal Regulations.
Conclusion
While American cheese may be processed, it is correctly categorized within the dairy group according to federal dietary guidelines. Its creamy texture and superior meltability come from a manufacturing process that blends real cheese with other dairy ingredients and emulsifiers. Although its nutritional profile differs slightly from natural cheese, it still provides valuable nutrients and a pathway for meeting dairy consumption recommendations. By understanding its classification and composition, consumers can make more informed choices about how they incorporate American cheese into a balanced diet.
