Processed cheese

[3][4] Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent covering a new method of storing cheese, which halts the maturation process by sterilization.

[citation needed] Processed cheese is made with the goal of being meltable without the fat separating from the protein.

With prolonged heating, the typical result is a lumpy combination of protein gel and liquid fat on top.

Smaller groups of linked casein molecules are then able to better mix into the fat when melted, forming microscopic droplets instead of large lumps.

[10] (Tartaric acid found in wine is the original calcium-sequestering agent used in Swiss fondue.

)[8] The longer shelf-life is not directly because of the emulsifying agent, but because it allows existing heat-based sterilization methods, such as canning, to be applied to the cheese without forming lumps.

In 1916, Canadian-American James L. Kraft applied for the first U.S. patent for a method of making processed cheese.

[6][12][13] Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese; it was introduced in 1950.

A 5-pound block of Provel "pasteurized process cheddar, swiss, and provolone cheese"
Cheese spreads , such as this one from The Netherlands, may be considered processed cheese in the broad sense
Slices of processed cheese
American cheese is a processed cheese. Pictured here in a single wrapped slice.
A gift pack containing several varieties of labeled process cheese.

Upper left: a "pasteurized process cheese food" and a "pasteurized processed cheese spread"

Upper center: a "pasteurized process cheese spread Havarti-type flavor"

Lowermost right: a "pasteurized process cheese food with jalapeño peppers"