Understanding the Different Categories of Processed Cheese
When we talk about "processed cheese," we are referring to a broad category of products, not a single item with a uniform recipe. The percentage of real cheese within these products depends entirely on their specific legal classification. Regulatory bodies like the U.S. Food and Drug Administration (FDA) define strict standards for different processed cheese types, which dictate the minimum cheese content.
For example, products labeled as "Pasteurized Process Cheese Food" must contain at least 51% natural cheese by weight. The remaining portion can consist of other dairy ingredients, water, emulsifying agents, and seasonings. A product that simply says "Pasteurized Process Cheese" has a higher cheese content, made almost entirely of cheese with a smaller allowance for other ingredients like emulsifying salts and coloring. Below these are products with even less cheese, often labeled with generic terms like "cheese product" or "prepared cheese product." These classifications are not as strictly regulated regarding cheese content, allowing for a much higher percentage of non-cheese ingredients like whey, milk proteins, and vegetable fats.
The Science Behind Processed Cheese
The reason manufacturers process cheese is to achieve a specific texture, longer shelf life, and consistent melting properties. Natural cheese, when heated, tends to separate into lumpy protein and liquid fat. Processed cheese, however, melts smoothly and evenly due to the addition of emulsifying salts like sodium phosphate or sodium citrate. These additives bind the proteins and fats together, creating a stable, homogenous mixture that remains smooth when cooked.
This process also allows manufacturers to use cheese off-cuts and trim, reducing waste and lowering production costs. By combining different varieties of cheese and other ingredients, they can also control the final product's flavor profile, texture, and color. This provides a predictable and consistent product for consumers, unlike natural cheeses which can have seasonal or regional variations.
Comparison Table: Processed vs. Natural Cheese
| Feature | Processed Cheese | Natural Cheese |
|---|---|---|
| Ingredients | Natural cheese, water, emulsifiers, other dairy ingredients, salts, colorings. | Milk, salt, enzymes (rennet), bacterial cultures. |
| Manufacturing | Blending, melting, and pasteurizing natural cheese with additives. | Coagulating milk proteins (curds), draining whey, aging/curing. |
| Texture | Smooth, consistent, and uniform due to emulsifiers. | Varied; can be crumbly, hard, or creamy depending on the type and age. |
| Melting | Melts evenly without separating, ideal for cooking. | Can separate into lumpy proteins and oil when melted. |
| Shelf Life | Significantly longer shelf life due to preservatives. | Shorter shelf life; requires refrigeration and proper storage. |
| Flavor | Milder, more uniform flavor profile. | Complex and diverse flavors developed through aging. |
| Cost | Generally lower due to reduced production costs. | Often higher, especially for aged or artisanal varieties. |
The Labeling of Processed Cheese
Understanding product labels is the most effective way for consumers to determine the cheese content. The FDA's Standards of Identity for Dairy Products provide clear guidance, but only if you know what to look for.
- Pasteurized Process American Cheese: As regulated by the U.S. Code of Federal Regulations, this product must be made from specific natural cheeses like cheddar or colby, along with emulsifying agents and other allowed additions, with a limited amount of added dairy fat (no more than 5%).
- Pasteurized Process Cheese Food: Must contain at least 51% real cheese by weight, but allows for more additional dairy ingredients and water. This is the category that many popular individually wrapped slices fall into, such as Kraft Singles.
- Pasteurized Process Cheese Spread: Also requires a minimum of 51% cheese content, but has a higher moisture level and lower fat content to make it spreadable. Products like Cheez Whiz fit this description.
- Pasteurized Prepared Cheese Product: This is often an unregulated term used by manufacturers for products that do not meet the minimum cheese requirements for other categories. These items may contain a very small amount of cheese, or other non-dairy fats and proteins.
By checking the product name and ingredient list, consumers can infer the quality and real cheese content of the item they are buying. An authoritative source on this topic is the U.S. Food and Drug Administration's Code of Federal Regulations, which details these standards of identity.
The Role of Emulsifiers
Emulsifying salts are the unsung heroes of processed cheese, enabling its creamy, meltable texture. These salts, which include sodium phosphate and sodium citrate, prevent the cheese's proteins and fats from separating when heated. By binding to the calcium in the casein proteins, they help create a stable emulsion. This results in the smooth, gooey melt that is perfect for cheeseburgers and grilled cheese sandwiches, which traditional, aged cheese cannot replicate. The type and amount of emulsifying salts used are a critical factor in determining the final product's texture and are carefully controlled by manufacturers.
Conclusion
To answer the question, "What percentage of processed cheese is real cheese?," there is no single answer. The amount of real cheese varies significantly based on the product's regulatory classification, which is indicated on the packaging. A "pasteurized process cheese food" must contain at least 51% real cheese, while a simple "cheese product" has no such requirement and typically contains much less. Processed cheese is a result of advanced food technology, designed for consistency, longevity, and superior melting properties. While it contains real cheese, its formula includes other ingredients and emulsifiers that distinguish it from traditional, natural cheese. For consumers, the best course of action is to read labels carefully to understand exactly what they are buying.
