Understanding the Fundamentals of Processed Cheese
Processed cheese refers to a food product that is made from normal cheese and other ingredients, such as emulsifiers, flavorings, and preservatives. This differs significantly from natural cheese, which is made directly from milk through the curdling and aging process. While many flavors, colors, and textures of processed cheese exist, they all share a common manufacturing process that sets them apart from their natural counterparts. The primary reason for its creation was to extend the shelf life and improve the stability of cheese.
The Critical Role of Emulsifying Salts
A key component in the production of processed cheese is the addition of emulsifying salts, typically sodium citrate or phosphate. In natural cheese, the protein network is held together by calcium. When heated, this network can break apart, causing the fat to separate and create an oily, lumpy texture. Emulsifying salts prevent this separation by binding to the calcium, disrupting the protein structure and allowing the fat and protein to form a smooth, uniform emulsion when heated. This chemical reaction is what gives processed cheese its signature ability to melt smoothly and consistently without becoming oily.
The Manufacturing Process
The production of processed cheese follows a consistent procedure to ensure a standardized and stable end product.
- Preparation: Natural cheeses, which can be of various ages and maturities, are cleaned, trimmed, and ground into small pieces.
- Blending and Mixing: The shredded cheese is mixed with other ingredients, including water, emulsifying salts, milk solids, and flavorings.
- Cooking and Pasteurization: The mixture is heated to pasteurization temperatures, typically between 80-95°C, in a cooker with constant agitation. This creates a homogeneous, flowing mass.
- Filling and Packaging: The hot liquid cheese is then poured into molds or packaging, depending on the final form.
- Cooling: The product is cooled to solidify. The speed of cooling is controlled to achieve the desired texture, whether it's a firmer block or a softer spread.
Classifications and Types of Processed Cheese Products
Legal definitions in places like the United States categorize processed cheese products based on their composition and moisture content. The amount of actual cheese versus added ingredients is the main differentiating factor.
- Pasteurized Process Cheese: This variety has a high cheese content and is made from one or more types of cheese. Its moisture and fat content must fall within a specific range related to its natural cheese source. American cheese is a well-known example that falls into this category.
- Pasteurized Process Cheese Food: This product contains at least 51% natural cheese by weight, with additional dairy ingredients like milk and whey added to achieve a softer consistency and higher moisture content.
- Pasteurized Process Cheese Spread: Similar to cheese food but with an even higher moisture content (typically 44-60%) to make it spreadable at room temperature. It can contain additional ingredients like food gums and sweeteners.
- Pasteurized Prepared Cheese Product: This is often an unregulated term used for products that do not meet the specific standards for the other categories, sometimes containing a much lower proportion of real cheese.
Processed vs. Natural Cheese: A Feature Comparison
| Feature | Processed Cheese | Natural Cheese |
|---|---|---|
| Key Ingredients | Natural cheese + emulsifiers, water, milk solids, flavorings, preservatives. | Milk, starter culture, enzymes (rennet), salt. |
| Production Process | Melted, blended, and pasteurized to halt aging. | Curd is formed, pressed, and matured over time. |
| Shelf Life | Significantly longer; high stability and durability. | Shorter; sensitive to temperature and prone to spoilage. |
| Melting Behavior | Smooth, consistent melt without separating into oil. | Can become lumpy or release oil when overheated. |
| Flavor Profile | Mild and consistent due to controlled ingredients and process. | Complex, unique flavors that develop and deepen with age. |
| Texture | Smooth, uniform, and often soft or springy. | Highly varied, from soft and creamy to hard and granular. |
| Cost | Generally lower cost due to efficient, large-scale production. | Often higher cost due to time-intensive aging and artisanal methods. |
The Popularity and Purpose of Processed Cheese
Despite its differences from artisanal varieties, processed cheese enjoys widespread popularity for several reasons. Its cost-effectiveness, consistency, and long shelf life make it a staple for food manufacturers and consumers alike. The reliable melt and uniform texture are highly desirable for specific applications like cheeseburgers, grilled cheese sandwiches, and sauces. Furthermore, it provides an efficient way to use up surplus or imperfect natural cheese that would otherwise be wasted. Iconic brands like American cheese slices and The Laughing Cow demonstrate the success of processed cheese in meeting consumer demand for convenience and predictable results.
Conclusion
Processed cheese is best understood not as a single 'type' of cheese but as a category of cheese-based products created through a specific manufacturing process. By blending natural cheeses with emulsifying salts and other ingredients, manufacturers achieve a long-lasting product with a reliable melt and consistent flavor. While it lacks the complexity of natural cheeses, its functional benefits and affordability have secured its place in the food industry and many households. Ultimately, the choice between natural and processed cheese depends on culinary application, budget, and personal preference.
Check out our guide to natural vs processed cheese for more information.
