What exactly is processed cheese (like American or Velveeta), and is it any less healthy for you than natural cheeses?

Similar questions: processed cheese American Velveeta healthy natural cheeses.

Chese and other ingredients. "Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. "Reference: en.wikipedia.Org/wiki/Processed_cheese*****From the article: "What is that Stuff" by Steve Ritter (February 7,2000) "Velveeta is pasteurized process cheese spread and Velveeta Light is pasteurized process cheese product.

""Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients. The cheese must be spreadable at 70 F, contain 44 to 60% moisture, and have at least 20% milkfat. Pasteurized process cheese product is process cheese that doesn't meet the moisture and/or milkfat standards.

"For the entire article with complete explanation:pubs.acs. Org/cen/whatstuff/stuff/7806sci2. Html*****According to Kraft Foods:"VELVEETA is a good source of calcium providing 15% of the government recommended daily requirement per serving.

VELVEETA is a good source of protein providing 5 grams per serving. ""VELVEETA contains a blend of natural cheeses and other wholesome ingredients that are cooked as the product is made. This cooking process allows VELVEETA to be shelf stable for several months.

VELVEETA is also formulated within the parameters of the Food Research Institute guidelines for shelf stable cheese products. After opening, it should be stored in the refrigerator."Reference: URL2 may depend on your point of view on the healthfulness of processed foods. Technically "Velveeta" (there are several varieties) contains 6g of fat and 80 caloriesper serving.

This is less than a comparable serving of Cheddar cheese according to the folks at Kraft. But processed products do tend to have a higher level of salt and additives. (Check the labeling) Sources: pubs.acs.

Org/cen/whatstuff/stuff/7806sci2. Html .

Facts about Cheese Cheeses are categorized in several ways: natural versus process cheeses, unripened versus ripened and soft versus hard. Natural cheeses Natural cheese is a general classification for cheese that is made directly from milk. In fresh, unripened cheese, the curd, separated from the whey, can be formed into cheese immediately, whereas in matured or ripened cheese, the curd may be further treated by the addition of select strains of bacteria, mold, yeast or a combination of these ripening agents.

The bacteria, mold and yeast continue to ripen the cheese over time, changing the cheese’s flavor and texture as it ages. When choosing natural cheese as an ingredient, it’s important to understand how a cheese will perform in a finished product based on its age and storage conditions. Natural cheeses are often categorized according to their moisture or degree of softness or hardness.

Soft cheeses include Brie, Camembert, ricotta and cottage cheese. Semisoft cheeses include blue, brick, feta, Havarti, Monterey Jack, mozzarella, Muenster and provolone. Hard cheeses include Cheddar, Colby, Edam, Gouda and Swiss.

Very hard cheese varieties include Parmesan and Romano. Process cheeses These cheeses are made by blending one or more natural cheeses into a homogenous mass, heating the mix and adding emulsifying salts, which modify the appearance, texture and flavor of the cheese. Process cheeses contain more moisture than natural cheeses.

Pasteurized process cheeses include American cheese, cheese spreads and cheese foods. Cold-pack cheese is a blend of natural cheeses processed without heat. Flavoring and seasonings are often added.

Cheese powders Cheese powders, or dehydrated cheeses, are prepared using a single cheese variety or a blend of various cheeses. Products may be all cheese or a blend of cheese with other dairy ingredients (for example, whey, nonfat dry milk, etc. ), food ingredients and/or color. Some typical applications for cheese powders include prepared dry mixes, sauces and snack foods.

Enzyme-modified cheese These cheeses are special flavor ingredients that blend lipases (natural food-grade enzymes) together with natural cheese to intensify the effect of cheese flavor development. Available in paste or powder form, applications include flavor enhancement of pasteurized process cheese and cheese sauce, salad dressing and snack foods. Cheese analogs Analogs, or cheese substitutes, are cheeselike products made with nondairy ingredients such as corn oil.

These nondairy products have less flavor and poor melting performance. Sources: http://www.innovatewithdairy.com/InnovateWithDairy/Articles/IF_Facts_Cheese_062905.htm .

Other than bordons american cheese, what other company has other types of cheeses that are gluten free.

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