FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

Cooking TipsCabbage to Cheesecake >  Cheese, Pasteurized Process

See also: Articles & Trivia

 

philodendron250

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

See also: Cheese

Cheese, Pasteurized Process American Cheese

Pasteurized, Process American Cheese is a blend of fresh and aged natural cheese (such as cheddar, colby, etc.) that has been melted, pasteurized, and mixed with an emulsifier according to FDA’s Standard of Identity.

Process cheese may be frozen, however it is not recommended. Previously frozen cheese is best used crumbled. Thaw frozen cheese as slowly as possible, in the refrigerator, to prevent moisture loss. If you plan to melt it, bring cheese to room temperature first.

    • Pasteurized Process American Cheese is milder in flavor and softer in body than the natural cheese from which it was made, and slices and melts well.

    • Blended cheese is not recommended for grinding , grating, or shredding.

    • Cook dishes containing process cheese at low temperatures since it toughens and gets stringy at high temperatures.
    USDA, Food & Nutrition Service
     

 

COOKING TIPS

  Cabbage to Cheesecake   |   Cabbage   |   Cactus   |   Caffeine   |   Cakes   |   Cans, Shelf Life   |   Cantaloupe   |   Capers   |   Capon   |   Carambola or Star Fruit   |   Caraway Seeds   |   Cardamom   |  Cardoon   |   Carnation   |   Carob   |   Carp   |   Carrots   |   Carrot Cake   |   Casaba Melon   |   Cashew Nut   |   Cassava   |   Cassia   |   Catsup   |   Cauliflower   |   Caviar   |   Cayenne   |   Celeriac   |   Celery   |   Celery Seed   |   Chanterelle Mushrooms   |   Chateau Potatoes   |   Cheddar Cheese   |   Cheese   |   Cheese, Pasteurized Process   |   Cheesecake Tips  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages