later Farming. Saturday, Sept 21, 1974
Knowing The Difference In Cheese
Too often, we select
products from the grocery
store without reading or
undemanding the labels, the
U.S. Department of
Agriculture points out. For
example, do you know the
difference between cheese,
pasteuri'ed process cheese,
pasteurized process cheese
food, and pasteurized cheese
spread?
On the grocery shelf, the
appearance of some of these
products is identical, yet
there is considerable dif
ference in the production and
contents of each product.
Usually, the label is your
only clue in differentiating
among these products.
USDA’s Agricultural
Marketing Service explains
that natural- cheese is
produced by separating milk
solids from milk by curdling
it with a bacteria culture.
The curd is then separated
from the whey and aged to
produced a variety of
cheeses.
The production of
natural cheese starts with
fresh milk. But the
production of pasteurized
process cheese starts with a
blend of fresh and aged
natural cheeses. The natural
cheeses are shredded,
mixed, and heated
(pasteurized), after which
no further ripening occurs.
The blend may consist of one
or more varieties of natural
cheese and may contain
pimentos, fruits, vegetables,
or meats. A smoked flavor
may also be added.
Add the word “food” to
pasteurized process cheese
and you have a different
product. Cheese food is
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prepared in much the same
manner as process cheese
except that it contains less
cheese, and has nonfat dry
milk, or whey solids and
water added. This results in
a lower milk fat content and
more moisture than in
process cheese. Cheese food
is milder in flavor, has a soft
texture, and spreads more
easily. It melts more quickly
than process cheese because
of the higher moisture
content. Like process
cheese, it may also contain
pimentos, fruits, vegetables,
or meats, or have a smoked
Pennsylvania Secretary of Dair V Princess Diane Crider on
Agriculture James A. McHale stopped Wednesday evening at the Soianco
for a chat with Lancaster County Fair. McHale officially opened the fair.
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flavor. Cheese food may be
used instead of process
cheese though it is not likely
to yield as much cheese
flavor.
Pasteurized process
cheese spread has a higher
moisture content than any of
the products mentioned so
far. A stabilizer is used in
this product to prevent
separation of ingredients. It
is more spreadable than
most cheeses and may also
contain various flavoring
materials.
Pasteurized process
cheese, cheese foods, and
looking for
4
For more information contact its at
AREA CODE 717-354-4271
spread may be inspected by
the U.S. Department of
Agriculture. If the product
has been inspected the
cheese may bear USDA’s
“Quality Approved shield.
This means that the product
was manufactured in a plant
meeting USDA requirements
for plant sanitation and
equipment, and that it meets
USDA quality specifications
for the cheese itself. (Con
sumer news service)
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A. “There is no dirt in a hole!”
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