(2) During its preparation, a pasteurized process cheese spread is heated for not less than 30 seconds at a temperature of not less than 150 °F. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products. (i) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated as “American cheese”. The weight of each variety of cheese in a pasteurized process cheese spread made with three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 5 percent of the total weight of all. [9] Provel cheese is commonly used in St. Louis-style pizza.[10]. It is yellow or off-white, mild, has a medium consistency and melts easily. Velveeta pasteurized process cheese spread; cubed auf 1001-Rezept.de - Alles rund um die Themen Rezepte, Kochen, Backen, Gesundheit Tipps, Wellness, … These limits do not apply to the quantity of cheddar cheese, washed curd cheese, colby cheese, and granular cheese in mixtures which are designated as “American cheese” as prescribed in paragraph (i)(5) of this section. Owing to its highly mechanized (i.e., assembly line) methods of production, and additive ingredients (e.g., oils, salts, or colors), some softer varieties of processed cheese cannot legally be labeled as actual "cheese" in many countries, even those in which slightly harder varieties can be. Processed cheese has several technical advantages over natural cheese,[3] including a far longer shelf life, resistance to separating when cooked (meltability), and a uniform look and physical behavior. ", "Warning Letters: Kraft Foods North America, Inc. 18-Dec-02", American Chemical Society article on processed cheese, "From Cheese to Cheese Food: How Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins", European cheeses with protected geographical status, https://en.wikipedia.org/w/index.php?title=Processed_cheese&oldid=987568866, All Wikipedia articles written in American English, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 November 2020, at 22:11. Contains less milk fat and more moisture than pasteurized processed cheese food. … Unlike some unprocessed cheeses, heating does not alter its taste or texture. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Federal government websites often end in .gov or .mil. The emulsifiers (typically sodium phosphate, potassium phosphate, tartrate, or citrate) reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface. Can be spread … The mixture is heated with an emulsifier, poured into a mold, and allowed to cool. Great Value cheddar cheese is also versatile and makes tasty snacks for your next gathering. cheese is sold as slices, (b) 20 % as loaves of various sizes, (c) 4.5% as spreads and (d) the remaining 1.5 % as cubed, shredded and grated (IDFA, 2007). Cream, milk fat, water, salt, color, and spices may also be added. The final solid form must be less than 44 percent moisture and have a fat content greater than 23 percent. It is typically made from a blend of cheeses, most often Colby and cheddar. ", "What's really in a packet of processed cheese slices? (c) The optional cheese ingredients referred to in paragraph (a) of this section are one or more cheeses of the same or two or more varieties, except that skim-milk cheese for manufacturing may not be used, and except that cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, hard grating cheese, semisoft part-skim cheese, and part-skim spiced cheese are not used, alone or in combination with each other, as the cheese ingredient. (d) The optional dairy ingredients referred to in paragraph (a) of this section are cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, albumin from cheese whey, and skim milk cheese for manufacturing. (h) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product. [8], The best known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. Dairylea and The Laughing Cow are leading brands. (3) A sweetening agent consisting of one or any mixture of two or more of the following: Sugar, dextrose, corn sugar, corn sirup, corn sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup, and hydrolyzed lactose, in a quantity necessary for seasoning. (9) Pasteurized process cheese spread in consumer-sized packages may contain lecithin as an optional anti-sticking agent in an amount not to exceed 0.03 percent by weight of the finished product. (ii) When one or more of the optional ingredients in paragraph (f)(1)(i) of this section are used, dioctyl sodium sulfosuccinate complying with the requirements of § 172.810 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients. Natural cheese blended with aid of heat. [11] Pasteurized process cheese can be made from a single cheese, or a blend of several cheeses. Wohlt Creamery represents a 60-year cheese-making tradition. (10) Safe and suitable enzyme modified cheese. The weight of each variety of cheese in a pasteurized process cheese spread made with three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 5 percent of the total weight of all. The use of emulsifiers in processed cheese results in a product that melts without separating when cooked; with prolonged heating, some traditional cheeses (especially cheddar and mozzarella) separate into a lumpy, molten protein gel and liquid fat combination. Processed cheese (also known as prepared cheese, cheese product, plastic cheese or cheese singles) is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Semi-soft, smooth texture. Specializing in process cheese products, at Wohlt, quality and innovation are woven into the culture. (1) Pasteurized process cheese spread is the food prepared by comminuting and mixing, with the aid of heat, one or more of the optional cheese ingredients prescribed in paragraph (c) of this section, with or without one or more of the optional dairy ingredients prescribed in paragraph (d) of this section, with one or more of the emulsifying agents prescribed in paragraph (e) of this section, and with or without one or more of the optional ingredients prescribed by paragraph (f) of this section, into a homogeneous plastic mass, which is spreadable at 70 °F. ", U.S. Code of Federal Regulations Title 21 (Food and Drugs) Article 133 (Cheeses and Cheese Related Products), "U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know? (7) Spices or flavorings other than any which singly or in combination with other ingredients simulates the flavor of a cheese of any age or variety. A 1948 U.S. advertisement for an American pasteurized cheese food, Easy Cheese, a pasteurized process cheese spread product, on a pretzel[16], "What Is Processed Cheese, and Should We Eat It? Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. (5) The weight of the cheese ingredient referred to in paragraph (a)(1) of this section constitutes not less than 51 percent of the weight of the pasteurized process cheese spread. § 133.179 Pasteurized process cheese spread. When tested for phosphatase by the method prescribed in § 133.5(c), the phenol equivalent of 0.25 gram of pasteurized process cheese spread is not more than 3 micrograms. The .gov means it’s official. The total weight of such substances is not more than 0.8 percent of the weight of the finished food.