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Processed cheese
Food product
Processed cheese (also known as process cheese; related terms include cheese food, prepared cheese, or cheese product) is a product made from cheese mixed with an emulsifying agent (actually a calcium chelator).
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Additional ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients.[1][2]
History
[edit]Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by fondue and cheese sauces, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again.[3][4] Shortly after, in 1916, Canadian-American businessman James L.
Kraft applied for the first U.S. patent covering a new method of storing cheese, which halts th
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