1.

Processed cheese is also known as process cheese,

prepared cheese, and cheese food.
2. Yes, its made with regular cheese, but with the
addition of one or more of the following: whey,
emulsifiers, milk, salts, preservatives, and food coloring.
3. The most popular processed cheese in the US
isAmerican Cheesealthough there is no one
definition for that term. In most peoples minds, the
term has come to mean a smooth, mild flavored cheese.

 4. Processed cheese was invented over 100 years ago in

Switzerland, but it took an American, James L. Kraft, to
manufacture the first commercially available sliced
processed cheese, just after World War 2.
5.Kraft Singles, a product introduced in 1947, was an
instant hit and went on to become an American legend.
6. One of the biggest consumer benefits of processed
cheese is the melt. The use of emulsifiers in
processed cheese lets it melt smoothly and uniformly
when heated.

 7. An important factor for food manufactures is the

extended shelf life of processed cheese, due to the
additives used.
8. Packaging each slice separately is a major
convenience factor of processed cheese. If youd like to
skip chewing altogether, processed cheese can be
found inspray cans.
9. The top uses for processed cheese are cheeseburgers
and grilled cheese sandwiches.

 10. Legally, processed cheese cannot be sold as

cheese. It needs to be called a cheese food. In fact,
theFDA highly regulateshow products can be labeled
based on their cheese ingredient, moisture content, and
milkfat:
*Pasteurized process cheese- contains 100%
cheese
*Pasteurized process cheese food- contains at
least 51% cheese.
*Pasteurized process cheese product- contains
less than 51% cheese.

 MILK, WHEY, MILK PROTEIN CONCENTRATE, MILKFAT,

CONTAINS LESS THAN 2% OF CALCIUM PHOSPHATE,
SALT, SODIUM CITRATE, WHEY PROTEIN CONCENTRATE,
SODIUM PHOSPHATE, SORBIC ACID AS A PRESERVATIVE,
CHEESE CULTURE, ENZYMES, ANNATTO AND PAPRIKA
EXTRACT (COLOR), VITAMIN D3.

 Milk is it whole? Skim? Kraft doesnt say.

Whey a by-product of cheese production. it is one of
the components which separates from milk after
curdling.
Milk Protein Concentrate(MPC) a white to lightcream-colored dry powder. It is a very cheap milk
byproduct produced from skim milk through a series of
processes that includes ultrafiltration, evaporation and
drying.
Milkfat the fatty portion of milk. Whole milk has
3.25% fat. Skim milk has none. How much milkfat is
used here? good question. Kraft doesnt say.

 Calcium Phosphate (E341) an acidity regulator,

calcium phosphate is also a raising agent. It is also used
in cheese products to fortify them with additional
calcium.
Sodium Citrate (E331)- a food additive, usually for
flavor or as a preservative. Has a tart flavor.
Whey Protein Concentrate- a collection of globular
proteins that can be isolated from whey, a by-product of
cheese manufactured from cows milk.

 Sodium Phosphate (E339) a food additive used as

an emulsifier. Emulsifiers keep oil and water molecules
mixed together, despite their natural tendency to
separate. Sodium phosphate is used in processed
cheese products such as this. It also increases its shelf
life and maintains texture and appearance.
Sorbic Acid as a Preservative (E200)- antimicrobial
agents often used as preservatives in food and drinks to
prevent the growth of mold, yeast and fungi.

 Cheese Culture- Cheese cultures are bacteria needed

for the production of all types of cheese products. The
bacteria type will determine the cheeses gastronomic
properties (smell, taste, texture).
Enzymes- coagulates the milk, causing it to separate
into solids (curds) and liquid (whey)
Annatto (Color)(E160b) a natural red food coloring
from the pulp of crushed seeds of tropicalachiotetrees.
Vitamin D3 a type of vitamin D.

 So, is this a healthy product?

For many parents who cant get their kids to drink milk
or eat real cheeses, the answer will be yes, in logical
amounts (one or two slices).For some, the saturated fat
content is too high, and they prefer not to consume
cheese.
A third group considers using this cheese product like a
waste. They would rather spend their saturated fat
dues on REAL cheeses, whether swiss, cheddar,
mozzarella, etc