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Processed cheese (also known as prepared cheese, cheese product, plastic cheese, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients); plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of Thun, Switzerland, in 1911. ==Advantages and disadvantages== Processed cheese has several technical advantages over traditional cheese, including: far longer shelf-life; resistance to separating when cooked; and a uniform look and physical behavior. Its mass-produced nature provides arguably its greatest advantage over natural cheese: a dramatically lower cost — to producers and consumers, alike — than conventional cheesemaking. This is often due to ingredients that are more widely varied and of lower quality. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time (compared to natural cheeses). These benefits come at the price of a significant loss of flavours. Also, the sticky nature of processed cheese can make it difficult to slice. The use of emulsifiers in processed cheese results in a product that melts without separating when cooked; with prolonged heating, some natural cheeses (especially cheddar and mozzarella) will separate into a lumpy, molten protein gel and liquid fat combination. The emulsifiers (typically sodium phosphate, potassium phosphate, tartrate, or citrate) reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface of the molten cheese. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Unlike some unprocessed cheeses, heating does not alter its taste or texture. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「processed cheese」の詳細全文を読む スポンサード リンク
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