What is the difference between cheese and processed cheese

Difference 1: Natural cheese is made from pure milk. 10 kg of milk to make 1 kg of cheese.

According to our regulations, the content of processed cheese is only 15%. Note that this 15% is not milk, but cheese is ground into a powder and then mixed with water, additives, vegetable oils, colors, and flavors. Therefore, processed cheese is completely artificial cheese and the cost is very low.

Because China's milk production is very low, and dairy cows Sanyuan, Mengniu, Yili and other large enterprises have. So other small factories can only make processed cheese, that is, artificial cheese. This can be a huge profit, but the customer does not understand.

Just like animal butter and vegetable butter, like peanut oil and peanut blended oil, it's not the same thing at all. Difference 2: The difference between natural cheese and processed cheese can be seen in the packaging.

According to national regulations, processed cheese must be written on the packaging. As long as you look carefully for the front and back, you are sure to find the words processed cheese. Or judging from the ingredient list, if there is water, additives, and spices in the ingredient list, it must be processed cheese.

Because there is very little processed cheese milk, it must be seasoned with spices. After looking at my method, now you know the difference between processed cheese and cheese, right? If you have learned, share this method so that more people know the difference between processed cheese and cheese.

While doing the above steps, it is important to note that children should try not to eat processed cheese with a lot of additives, colors and flavors. The above is the difference between processed cheese and cheese.

Processed cheese is the boxy slices sold in supermarkets and are usually used to make burgers and sandwiches. Manufacturers usually write the cheese in a big way, and then write a small "processed cheese" in the corner. So what?

Processed cheese contains only about 60% cheese, and the remaining 40% is mainly water, plus human emulsifiers (more on the effect) and salt (to help the water and cheese fuse). Stir these things quickly, and soon they become very sticky and malleable, and then after mechanical pressing and cutting, they become beautiful little squares sold in supermarkets. When cheese is continuously exposed to high temperatures, the separation of protein and fat occurs, and the fat melts into a liquid overflow.

This separation is minimized in processed cheese due to the presence of emulsifiers. Therefore, from a functional point of view, processed cheese is more suitable for use in burgers and sandwiches. From a commercial point of view, processed cheese is only 60% cheese and omits the fermentation process and ingredients that make many cheeses unique, so the cost is low.

And its manufacturing process makes it relatively easy to store. These two points are suitable for high quantities in supermarkets**. Of course, the production process of processed cheese also determines that its taste is relatively mediocre and monotonous.

1. Shape: Natural cheese is very rich in shapes, and the common shapes are long pieces, slices, small pieces and broken strips. In addition, there are cylindrical, fan-shaped, and so on.

Processed cheese is much less shaped, usually sliced, placed in metal cans, cartons, plastic bottles or tubes, and squeezed out like a salad dressing. Processed cheeses are generally softer and have a lower melting point, while natural cheeses have a harder texture.

2. Ingredients: Natural cheese: The raw material for making natural cheese is cow or sheep milk.

By adding acid or rennet, the protein in the milk is coagulated into small pieces and precipitated, and it is layered with whey. The excess water is then squeezed out to form larger chunks of cheese. Finally, salt, colouring and microorganisms are added, fermentation gives the cheese its special flavor, texture and color, and then it is machined to give it a special shape.

Processed cheese: The US FDA stipulates that at least 51 of the ingredients of processed cheese are natural cheese, and the remaining less than 49 are additives, water, and other dairy ingredients, such as milk powder, anhydrous cream and whey. It is true that processed cheese contains more additives than natural cheese.

3. Shelf life and storage method: Natural cheese needs to be refrigerated. fresh cheese, a few days to two weeks; soft cheeses, 1 week; semi-soft cheese, 2-3 weeks; Hard cheeses:

5 weeks; Very hard cheese: 10 weeks. Processed cheeses are soft or semi-soft cheeses that can be stored for 3 to 4 weeks and do not have to be refrigerated.

Cheese, also known as cottage cheese, is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer.

Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk. Cheese is also the traditional food of Mongolian, Kazakh and other nomadic peoples in northwest China, known as milk tofu in Inner Mongolia, commonly known as milk cake in Xinjiang, completely dry cheese is also called milk lumps, and the country with the most cheese exports in the world is the Netherlands.

Raw cheese is more nutritious than processed cheese. Cheese is a milk product made by fermenting milk.

Keiji is a translated name, also known as cheese, cottage cheese. It is said that there are more than 800 types of cheese, and each type of cheese has different colors, flavors, fats, and calories. At present, the cheese sold in Taiwan is mainly processed cheese in slices, and the natural cheese is also popular for the less odorous type, which is rich in protein, vitamin B, and calcium.

Processed cheese'It is relative to natural cheese. That's not to say that processed cheese isn't "natural."", is synthesized by crazy chemists = =b, but shows that processed cheese is the product of reprocessing of natural cheese. processing, giving it properties that natural cheese does not have.

Here's how to judge processed cheese:

1. A lot of the sliced cheese in the sandwich burger is processed cheese. For example, American Cheese (this is the name of the variety, not the place of origin).

2. It can be dipped in biscuits, and the cheese sauce with good fluidity is processed cheese.

3. Cheese that does not require refrigeration is processed cheese.

4. Natural cheese is expensive, and processed cheese is cheaper.

Distinguish. 1. Shape.

The shape of cheese is very rich, the common shapes are long pieces, slices, small pieces and broken strips, in addition to cylindrical, fan-shaped, etc., the shape of processed cheese is relatively less, generally sliced, placed in metal cans, cartons, plastic bottles or tubes, like salad dressing can be squeezed out;

Distinguish. 2. Ingredients.

The raw material of cheese is cow or sheep's milk, by adding acid or rennet to coagulate the protein in the milk into small pieces, precipitate, stratify with whey, and then squeeze out excess water to form a larger cheese block, and finally add salt, pigment and microorganisms, after fermentation to give the cheese a special flavor, texture and color, and then through mechanical processing to give it a special shape;

At least 51% of the raw materials of processed cheese are natural cheese, and the remaining less than 49% of the ingredients include additives, water, and other milk raw materials, such as milk powder, anhydrous cream and whey ingredients, and the additive content of processed cheese is indeed more than that of cheese;

Distinguish. 3. Shelf life and storage methods.

Cheese needs to be refrigerated, fresh cheese, and it is no problem to keep it for a few days to two weeks;

Soft cheeses last for about 1 week, semi-soft cheeses for 2 to 3 weeks, and processed cheeses are soft or semi-soft cheeses that can be stored for 3 to 4 weeks and do not have to be refrigerated.

1. Difference in raw materials. Cheese generally refers to natural cheese, its main raw material is milk or goat's milk, and processed cheese is also called processed cheese, and its main raw material is natural cheese; Article **22, texture difference. The texture of cheese is generally hard and firm, and it is not easy to deform when pinched, while the texture of processed cheese is generally soft and easy to deform when pinched; Article**33, the difference between fragrances.

The milky flavor of cheese is relatively strong, and it can remain fragrant in the mouth for a long time after eating, while the milky flavor of processed cheese is relatively light, and the sweet and sour smell is prominent, and there is no milky aroma in the mouth after eating; Article **44, taste difference. The taste of cheese is generally slightly sour, with a little sweetness, while the taste of processed cheese is more diverse, with sweet and sour taste, salty taste, and even fruit flavor, the taste is more rich and diverse. Article **5 How is processed cheese generally made?

Processed cheese is generally made from cheese in a ratio of 1:3, that is to say, only 33% of the cheese is generally added to the processed cheese, and the other 67% is other butter, emulsifiers and other seasoning additives, so processed cheese is actually artificial cheese. The production step is generally to use 33% natural cheese plus an appropriate amount of butter, emulsifier, sugar, lactic acid bacteria and other seasonings to heat and mix evenly, and finally cool down and set the shape.

Article **6 Who is more nutritious in processed cheese or cheese? Who is more worth buying? Cheese is more nutritious than processed cheese.

The reasons are as follows: 1. Cheese is made from pure cow's or goat's milk. Because cheese is made of pure milk or pure goat's milk fermentation and concentration, so cheese can retain the complete nutrition of pure milk, it is estimated that every 100 grams of cheese contains 26 grams of protein, more than 10 kinds of minerals and trace elements, very rich in nutrition, and the same 100 grams of processed cheese protein is only about 8 grams, although there are minerals but the content is much lower than pure cheese; 2. The process of making processed cheese destroys nutrients.

There is not much cheese added to the processed cheese itself, only about one-third, but in the process of making processed cheese, it is also necessary to heat and melt and add additives to mix evenly, so the heating process will further destroy the vitamins and trace elements in the cheese, so the nutrients of the processed cheese are actually very low, it is recommended that you do not buy processed cheese, and the first choice is pure cheese that is hot. Article**7: How to quickly distinguish processed cheese from natural cheese? Due to the huge difference in nutrition between processed cheese and natural cheese, everyone must keep their eyes open when choosing

1. Pinch hardness. Generally, because more additives are added and cooled after heating, the overall hardness of processed cheese is relatively soft, and it is easy to deform by hand, while pure natural cheese is concentrated and set with a relatively high concentration, and it will be harder and not easy to deform when pinched normally; Article**82, see the ingredient list. Generally, cheese made from natural pure milk or pure goat's milk has only milk or goat's milk and a small amount of seasonings, such as sugar, salt, lactic acid bacteria, and nothing else, if it contains emulsifiers, cream, butter and other ingredients.

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The differences between raw cheese and pre-dismantling cheese are as follows:

1. Different softness and hardness: processed cheese is generally softer and has a lower melting point; Natural cheese has a harder texture.

2. Different ingredients: at least 51% of the raw materials of processed cheese are natural cheese, and the remaining less than 49% of the ingredients include additives, water, and other dairy raw materials; Natural cheese is made from cow or sheep milk.

3. Different shapes: The shape of processed cheese is generally sliced and placed in metal cans, cartons, and plastic bottles.

or tubes; Natural cheese comes in a wide variety of shapes, and the common shapes are long pieces, slices, small pieces washed, and broken strips.

Cottage cheese is divided into natural cheese and processed cheese. Processed cheese, also known as melted cheese, is a product made by adding emulsifiers and stabilizers after crushing and melting one or two kinds of natural cheese with different maturity levels as the main raw material.

Reclaimed cheese is different from natural cheese.

To put it simply, natural cottage cheese is made from dairy, while processed cheese is made from natural cottage cheese. This can be seen in the ingredient list. If the first ingredient in a product is milk or cow's milk, the product is natural cheese.

If the first ingredient in a product is cheese, cheese, or cheese, the product is processed cheese. According to this principle, you can go to the cheese freezer in the supermarket to see which products are natural cheese and which are processed cheese.

The difference between natural cheese and processed cheese. Natural cheese is made from pure milk, and 10 kg of milk takes 1 kg of cheese. According to China's regulations, the processed cheese has only 15% cheese content, note that this 15% is not milk, but cheese ground into powder, and then mixed with water, additives, vegetable oils, pigments, and flavors.

Therefore, processed cheese is a thoroughly artificial cheese with a very low cost. Because China's milk production is very low, and the cows are Sanyuan, Mengniu, Yili and other large enterprises only have. Therefore, other small factories can only make processed cheese, that is, artificial cheese.

In this way, you can make huge profits, and the opposite customers do not understand. Just like animal butter and vegetable butter, like peanut oil and peanut blended oil, it's not a thing at all.

The difference between natural cheese and processed cheese can be seen from the packaging, the state stipulates that the processed cheese must be written on the packaging, as long as the front and back are carefully searched, you will be able to find the words of processed cheese. Or if you look at the ingredient list, if you find water, additives, or spices in the ingredient list, it must be reconstituted cheese. Because there is very little milk in processed cheese, it must be enhanced by spice flavors.

It is recommended that everyone buy cheese in the supermarket or online in the future, and be sure to avoid processed cheese. One is that there are too many additives and it is unsafe, and the other is that China's processed cheese is too expensive, more expensive than natural ones, and it is to bully consumers who do not understand it, so there is this kind of chaos. Buying this kind of processed cheese is when Kaizi was deceived.

Especially children, you must be informed not to eat processed cheese with a lot of additives, colors, and flavors.