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Cheese proteins that have denatured during processing are reestablished using melting salts. [7] Sodium citrate and sodium phosphate are the main emulsifiers used in Easy Cheese to sequester calcium in cheddar cheese. This occurrence hydrates and solubilizes the casein, causing it to swell with water. [8]
Kraft Foods lists Velveeta's ingredients as: milk, canola oil, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, and 2% or less of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture. [10]
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 ...
However, there is one rule that we stand by firmly, and with good reason—and it involves one of our most beloved of all Southern recipes: pimiento cheese. Pimento Cheese Recipe . The Biggest ...
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
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.
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.