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. In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as "singles", or in foil-wrapped portions. [9] Provel cheese is commonly used in St. Louis-style pizza.[10]. Federal government websites often end in .gov or .mil. (g) The name of the food is “pasteurized process cheese spread”. Converter for quantity amounts of KRAFT VELVEETA Pasteurized Process Cheese Spread between units measured in g, gram, dag, dekagram (10g), portion 100 g, grams, kg, kilogram (1,000g), oz, ounce (28.35g), lb, pound (16oz), oz culinary or nutritional content and how much per weight versus volume conversion of its measuring values. Include them as a pleasant surprise in lunchboxes or pair them with crackers at a party. (3) The moisture content of a pasteurized process cheese spread is more than 44 percent but not more than 60 percent, and the milk fat content is not less than 20 percent. The U.S. Food and Drug Administration does not maintain a standard of identity for "pasteurized prepared cheese product", a designation which particularly appears on many Kraft products. (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. ", 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? Velveeta pasteurized process cheese spread; cubed auf 1001-Rezept.de - Alles rund um die Themen Rezepte, Kochen, Backen, Gesundheit Tipps, Wellness, … Most commonly referred to as American cheese (in America, at least), processed cheese is unbeatable on hot sandwiches. 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. (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. Its mass-produced nature provides arguably its greatest advantage over natural cheese: a dramatically lower cost — to producers and consumers alike — than conventional cheesemaking. A minimum cheese content of 51% (w/w) of the final product is required in pasteurized processed cheese foods and spreads, in which non-cheese ingredients (e.g., dairy ingredients) may be used at levels up to ~15% depending on the composition of the PCP (Guinee, 2016). Processed cheese is often sold in blocks, pressurized cans, and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine. The cheddar cheese cubes also melt nicely atop hamburgers and blend beautifully into casseroles, sauces and mac and cheese. Moisture must be between 44 and 60 percent of the total weight, and fat content greater than 20 percent. (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. § 133.179 Pasteurized process cheese spread. (b) Pasteurized process cheese spread may be smoked, or the cheese or cheeses from which it is made may be smoked, before comminuting and mixing, or it may contain substances prepared by condensing or precipitating wood smoke. It is typically made from a blend of cheeses, most often Colby and cheddar. (11) Nisin preparation in an amount which results in not more than 250 parts per million nisin in the food. The total weight of such substances is not more than 0.8 percent of the weight of the finished food. (2) An acidifying agent consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such quantity that the pH of the pasteurized process cheese spread is not below 4.0. potassium phosphate and tartrate) and food stabilizers to limit product separation (e.g. As a result, many flavors, colors, and textures of processed cheese exist. 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. 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. [4][5][6] Kraft Foods developed the first commercially available, shelf-stable, sliced processed cheese; it was introduced in 1950. Semi-soft, smooth texture. [7] These forms of processed cheese have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses. The .gov means it’s official. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Choose from contactless Same Day Delivery, Drive Up and more. Shop for cheddar cheese spreads online at Target. [13][14] After an FDA Warning Letter protesting Kraft's use of MPC in late 2002,[15] some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack". ", "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. 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. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. ", "Process of sterilizing cheese and an improved product produced by such process,", "Cheese and process for sterilizing same,", "Processed cheese: What is that stuff anyway? § 133.179 Pasteurized process cheese spread. (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. 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). Before sharing sensitive information, make sure you're on a federal government site. 98 (f) The other optional ingredients referred to in paragraph (a) of this section are: (i) One or any mixture of two or more of the following: Carob bean gum, gum karaya, gum tragacanth, guar gum, gelatin, sodium carboxymethylcellulose (cellulose gum), carrageenan, oat gum, algin (sodium alginate), propylene glycol alginate, or xanthan gum. (7) For the purposes of this section, cheddar cheese for manufacturing, washed curd cheese for manufacturing, colby cheese for manufacturing, granular cheese for manufacturing, brick cheese for manufacturing, muenster cheese for manufacturing, and swiss cheese for manufacturing are considered as cheddar cheese, washed curd cheese, colby cheese, granular cheese, brick cheese, muenster cheese, and swiss cheese, respectively. But here’s the thing: Welfare programs are good, and so is the cheese they spread. Great Value cheddar cheese is also versatile and makes tasty snacks for your next gathering. The .gov means it’s official. (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.

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