Dear
Tailuk I watched a documentary some time ago and learnt to understand in years of old....and still in some cool French caves......real cheese is maturing....yes made from full cream milk with a little drop of juice from the lining of a young Vealers stomach [Rennit?].......this the curdles the milk and after turning once a week for 10 years......the beautiful Tasty Cheese is found
By courtesy of Mr Wikki...we see the following....and from this I think I understand why a product with >
20% milkfat must be questionable.....Potasium Phosphate, Tartrate, Carrageenan, Xanthan Gum & artificial colour No 21 looks & tastes like ...."
plastic" cheese........you know that slimy
yellow/orange spread in a jar
.....
So these ingredient's must be which constitutes the other 80%?...............Derek
PS.....the image below is not Photoshoped sewage
......but straight from the pages of
W Liptauer
Cheese Spread ________________________________________________________________________
Pasteurized process cheese spread is a pasteurized processed cheese product prepared using one or more cheeses, additional ingredients and sometimes food additives such as emulsifiers (e.g.
potassium phosphate and
tartrate) and food stabilizers to limit product separation (e.g.
carrageenan and xanthan gum).[23][24] Cream, milkfat, sweeteners, water, salt, various seasonings and
artificial color are sometimes used as
ingredients.[23] In the United States, the amount of cheese products used in pasteurized process cheese spread must be at least 51 percent,
must contain at least 20 percent milkfat, and the moisture content must be between 44 percent to 60 percent, not exceeding 60 percent.[23][24] Pasteurized process cheese spread is prepared by heating the ingredients and then pouring the mixture into various molds and containers to cool and become solid.[23][24] After cooling occurs, the product is then packaged