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American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. [1] [2] It is mild with a creamy texture and salty flavor, has a medium-firm consistency, and has a low melting point.
The post What Is American Cheese, Exactly? appeared first on Reader's Digest. ... added, along with emulsifiers like potassium phosphate, sodium, or citrate, which bind the mixture and prevent it ...
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.
Because the elements in Na 3 C 6 H 5 O 7 spell "Na C H O", "Nacho Cheese" is a convenient mnemonic for trisodium citrate's chemical formula. [5] Sodium citrate can be used as an emulsifying stabilizer when making cheese. It allows the cheese to melt without becoming greasy by stopping the fats from separating.
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
Sodium citrate is used to prevent donated blood from clotting in storage, and can also be used as an additive for apheresis to prevent clots forming in the tubes of the machine. By binding with calcium ions in the blood it prevents the process of coagulation. It is also used as an anticoagulant for laboratory testing, in that blood samples are ...
In fact, the story of American cheese goes all the way back to. While today you may only think of American cheese as those individually-wrapped packets you find at the grocery store, American ...
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