Press the nozzle and the nitrogen pressure pushes the cheese out of the can. The can has two sections: The bottom is filled with nitrogen gas, and the top with cheese. The can: Easy Cheese is not a true aerosol – the food never comes in contact with propellant.Apocarotenal: This yellow-orange pigment, found in spinach and citrus fruits, enhances the color of processed cheese.Alginate, a gum found in the cell walls of brown algae, is flavorless but increases viscosity. Sodium alginate: Every good processed food has seaweed extract, and Easy Cheese is no exception.It tastes a little sour, because that's how your taste buds interpret hydrogen ions, a key component of every acid. Lactic acid: Bacteria, either found naturally in milk or added in the cheese-making process, digest the milk sugar lactose and produce lactic acid.It also makes it legal for Kraft to label every can "an excellent source of calcium." So it's possible that calcium phosphate has to be added to make Easy Cheese healthier. Calcium phosphate: Sodium phosphate tends to make calcium unavailable to the body.Proponents of natural cheese cited this additive when lobbying to have Kraft's products regulated as "embalmed cheese." The Feds settled on the less-mortifying "process cheese." Sodium phosphate: Degreaser, preservative, urine acidifier, enema ingredient – is there anything Na 3PO 4 can't do? Here, it's another emulsifying agent.The citric acid-derived citrate boosts the sour "bite" of cheddar. Sodium citrate: The sodium in this compound exchanges ions with the calcium in the milk and "softens" the water-soluble portion of the cheese, enabling it to mix thoroughly with the fat-soluble component.Easy Cheese has twice the sodium of typical organic cheddar. It also inhibits bacterial growth – in other words, it's a preservative. Salt: Increases the osmotic transport of moisture, speeding up the cheese-drying process.Canola oil: Keeps the cheese from solidifying.This byproduct is usually thrown out, but Kraft plows it back into Easy Cheese to increase volume (filler!) – and passes the savings along to you. Whey: The cheese-making process removes 80 to 90 percent of milk's moisture, some of which is in the form of liquidy whey proteins.Explore the secrets of one of the world's most unnatural foods. "You may not get that picture-perfect grilled cheese pull with frozen cheese, but you will still have a delightfully delicious sandwich.It's perfect on a cracker. "Freezing these types of cheese will make them more crumbly, mealy, and difficult to slice, but they will continue to melt just fine," says Windsor. When cheese is frozen its water and fat content form ice crystals that can damage the protein structure of cheese, he explains, adding that both fat and protein contribute to the texture of cheese and how it performs under heat. This includes all the blocks and loaves of cheddar, Jack, Colby, mozzarella, muenster, provolone, and so forth that you find in the grocery store aisle," says Windsor. "Cheeses that are best suited to freezing are semi-firm to firm blocks with no rind and are intended to be melted into a dish after thawing. Before you start moving all of your cheeses to the freezer, it's important to understand which should and should not be frozen.
0 Comments
Leave a Reply. |