Cheese Cheddar Pasteurized Process Dehydrated
Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life. This popular CHEESE originated in the village of Cheddar in the Somerset region of England. It's a firm, cow's-milk cheese that ranges in flavor from mild to sharp, and in color from natural white to pumpkin orange. Orange cheddars are colored with a natural dye called ANNATTO. Cheddar is used for out of hand eating, as well as in a panoply of cooked dishes including casseroles, sauces, soups and so on. the fat content of cheeses, check the label for a percentage, followed by the letters M.F. (milk fat). With cheddars, the milk fat content is usually 31% M.F. Low Fat natural cheddars are usually 20% M.F. Cheddar Cheese is a nutritious and excellent source of calcium, amino acids, and vitamins C, D and E. The Food and Drug Administration (FDA) offers the following product definitions: Pasteurized processed cheese is defined as a "food prepared by comminuting and mixing with the aid of heat, one or more natural cheeses of the same or two or more varieties." Whether stemming from a single type of cheese or from a blend of natural cheeses, the moisture content of pasteurized process cheese must be no greater than 1 percent higher than the maximum moisture content allowed under the definition and standard of identity of the cheese used and in no case is higher than 43 percent. The fat content cannot be less than 47 percent. Other ingredients allowed for this product definition include fat added as cream, anhydrous milkfat or dehydrated cream; emulsifying salts; acids; water; salt; artificial color; enzyme-modified cheese (EMC) for flavor; antimycotic agents; and lecithin as an anti-sticking agent. Pasteurized processed cheese food can include optional dairy ingredients in its manufacture and the fat and moisture content regulations vary. The optional dairy ingredients that can be included are milk, condensed milk, skim milk, nonfat dry milk, whey, skim-milk cheese, albumin from whey and EMC. This cheese food's moisture cannot exceed 44 percent and the fat content must not be less than 23 percent. It must contain at least 51 percent cheese, not including the optional dairy ingredients of skim milk cheese and EMC. Pasteurized processed cheese spread follows the same manufacturing guidelines for mixing and pasteurization, with the added caveat that the end result should be spreadable at 70 degrees F. Moisture levels must be greater than 44 percent but not higher than 60 percent. Fat content must be at least 20 percent. This product also must contain at least 51 percent cheese ingredients. And in addition to the ingredients allowed for process cheese food, manufacturers can utilize hydrocolloids, sweeteners and acidifying agents. All of the above can also contain fruits, vegetables, meats or smoky flavors, but they must be included on the label and listed in order of predominance by weight.