Processed cheese
Processed Cheese
Processed cheese (pronunciation: /ˈprɒsɛst ˈtʃiːz/) is a food product made from cheese, along with emulsifiers, saturated vegetable oils, extra salt, food colorings, and whey or sugar. As a result of these additions, the texture is more consistent than unprocessed cheese, and it melts smoothly.
Etymology
The term "processed cheese" is derived from the method by which it is made. The word "process" is from the Latin processus, meaning "advance or progress", and the word "cheese" comes from the Old English cēse or cēo, which is of Germanic origin.
History
Processed cheese was first made in Switzerland in 1911 by Walter Gerber, but it was James L. Kraft of the Kraft Foods Company who first patented the method in 1916.
Production
The production of processed cheese involves the blending of one or more types of cheese with emulsifiers until it reaches a homogeneous state. The mixture is then heated under controlled conditions. The final product is packaged hot and allowed to cool, forming a solid product.
Varieties
There are many varieties of processed cheese products, with different countries having their own versions. Some of these include American cheese, Cheez Whiz, and Velveeta.
Health Concerns
While processed cheese is a convenient and versatile food product, it is often high in sodium, fat, and artificial additives. It is also typically lower in protein and calcium compared to natural cheese.
See Also
External links
- Medical encyclopedia article on Processed cheese
- Wikipedia's article - Processed cheese
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