Cheese, pasteurized process, swiss

Fun Facts

1. This type of cheese product has actually been available for a long time, but is now becoming a major part of prepared foods. In fact, production of pasteurized process cheese and process cheese foods and spreads has increased about 30% in the last two decades, according to the USDA.
2. These specialized cheese products fit under the category of process cheese products. Process cheeses could be considered the first “designer” cheeses, because they convert natural cheeses (primarily Cheddar) of different ages, compositions, flavors and weights into a uniform product with a desired standard and the stability to withstand elevated temperatures for extended periods without spoiling.
3. Pasteurized process cheese spread must have a moisture of greater than 44%, but not more than 60%. Fat content must be at least 20%. This product must also contain at least 51% cheese ingredients. All ingredients allowed for process cheese food are also allowed in spreads, with the addition of hydrocolloids, sweeteners and acidifying agents.
4. Pasteurized process cheese food may contain other dairy ingredients such as milk, condensed milk, skim milk, nonfat dry milk, whey, skim-milk cheese, albumin from whey and EMC. Cheese food’s moisture cannot exceed 44%, and the fat content must not be less than 23%. It must also contain at least 51% cheese, not including skim-milk cheese and EMC.