Omar Khalid
The idea that cheese is plastic is a common misconception. While some cheeses, particularly processed cheese products, have been accused of being plastic due to their texture, long shelf life, and prevalence in fast food, this does not make them plastic. Cheese, whether processed or natural, contains many different types of molecules, and the claim that cheese is 'one molecule away from plastic' is misleading. However, it is important to distinguish between cheese as a product and the plastic packaging it comes in, as chemicals can migrate from plastic to cheese, especially dairy products, which can be concerning for human health.
| Characteristics | Values |
|---|---|
| Plasticity | Natural cheese can be permanently deformed by melting and cooling, making it technically more plastic than processed cheese. |
| Chemical composition | Cheese contains casein, a type of plastic. |
| Absorption of chemicals | Cheese has a high-fat content and readily absorbs migrating chemicals from plastic packaging. |
| Safety | Researchers have identified approximately 16,000 chemicals used in the manufacture of plastic, of which nearly half have not been tested for human safety. Of those tested, 4,200 are considered highly hazardous to human health. |
| Consumer perception | Some people perceive processed cheese as "plastic" due to its texture, uniformity, and longer shelf life. |
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What You'll Learn
- Plastic-wrapped cheese may expose you to harmful chemicals
- Lipophilic plasticizers are drawn to and absorbed by high-fat substances
- Benzophenone, a chemical linked to cancer, migrates into cheese at all temperatures
- American cheese is often called plastic cheese due to its texture
- Natural cheese can be permanently deformed, making it technically more plastic than processed cheese
Plastic-wrapped cheese may expose you to harmful chemicals
Two plastics commonly used to wrap cheese are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors that have been observed to migrate. In studies of LDPE packaging, the chemical benzophenone migrated into soft, semi-hard, and hard cheese at every temperature tested, ranging from 25 to 140 degrees Fahrenheit. Benzophenone is an additive for plastics, coatings, and adhesives, and is linked to cancer, hormone disruption, and organ system toxicity.
PVC, which is known to leach the carcinogen vinyl chloride into food, also contains the plasticizer DEHA. This chemical is a likely endocrine disruptor and carcinogen, and its migration from PVC wrap into cheeses has been documented in numerous studies and countries. Researchers have noted that the high levels of DEHA found in cheese are especially concerning given that cheese is consumed in large quantities by children.
Many hazardous plasticizers are "lipophilic," which means that they are drawn to and readily absorbed by substances that are high in lipids, or fat. Cheese and other dairy items have a high fat content and readily absorb migrating chemicals.
To limit your exposure to these chemicals, you can switch from plastic-wrapped individual slices of cheese to cheese that is sliced at a deli and wrapped in paper. Many brands also sell packages of sliced cheese with a square of paper between each slice. Hard cheeses, medium-soft cheeses, and individual slices can be wrapped in paper, wax, foil, or waxed paper.
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Lipophilic plasticizers are drawn to and absorbed by high-fat substances
While cheese is not plastic, it does contain casein, a substance that is plastic. This is why cheese can weld itself to Tupperware containers. However, cheese can be affected by plasticizers if it is wrapped in plastic. Plasticizers are chemicals that migrate from plastic to cheese. Plastic is made of chemicals and fossil fuels and is stable but not inert. This means that when plastic is used to package food, the chemicals in the plastic may leach into what we eat. This process is called "chemical migration" and occurs constantly, even at room temperature.
Two plastics commonly used to wrap cheese are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors. PVC is known to leach the carcinogen vinyl chloride into food. Another hazardous chemical plasticizer is DEHA, which is especially concerning in cheese since it is often consumed in large quantities by children. If you need to buy pre-sliced cheese, consider switching from plastic-wrapped individual slices to cheese that is sliced at a deli and wrapped in paper.
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Benzophenone, a chemical linked to cancer, migrates into cheese at all temperatures
While cheese is a delicious snack, it is concerning that cheese packaged in plastic may expose consumers to harmful chemicals. This is due to the "chemical migration" that occurs when chemicals leach out of plastic packaging into food items, especially dairy products. This process happens constantly, even at room temperature.
Benzophenone, a chemical additive in plastics, coatings, and adhesives, has been linked to cancer, hormone disruption, and organ system toxicity. It has been found to migrate from plastic into soft, semi-hard, and hard cheeses at all temperatures tested, ranging from 25 to 140 degrees Fahrenheit. This chemical migration is not limited to direct contact with plastic packaging. Benzophenone can also migrate through the vapour phase, contaminating food even when there is no direct contact with the packaging.
The migration of benzophenone is influenced by factors such as temperature, packaging size, and the fat content of the cheese. Smaller packaging sizes have a larger surface-to-volume ratio, increasing the potential for chemical migration. Cheese, with its high fat content, readily absorbs migrating chemicals, making it more susceptible to contamination.
To reduce the risk of exposure to harmful chemicals, consumers can opt for cheese sliced at a deli and wrapped in paper or other alternative packaging materials such as wax, foil, or waxed paper. These simple alternatives can help minimize the potential health risks associated with plastic-wrapped cheese.
While the convenience of pre-packaged cheese is appealing, it is important to prioritize health and make informed choices to protect ourselves and our families from potential harm.
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American cheese is often called plastic cheese due to its texture
The phrase "American cheese is one molecule away from plastic" is a common refrain from those who dislike the product. However, this statement is not entirely accurate. While American cheese is highly processed, it is not made of plastic. The confusion arises from the fact that the FDA defines processed cheese products as a "homogeneous plastic mass," but the word "plastic" in this context simply means something that is "easily shaped or molded."
Indeed, all cheese is processed and can be considered plastic to some degree. Natural cheese, for example, can be permanently deformed by melting and cooling, making it technically more plastic than processed cheese. Furthermore, casein, a protein found in milk and cheese, is plastic in nature and is used as a modeling compound.
American cheese is made by melting down a mixture of various cheeses such as cheddar, colby, and Swiss with liquids and emulsifying agents. This mixture is then molded into bricks or slices and packaged for mass consumption. The resulting product has a unique texture and meltability that makes it a popular choice for cheeseburgers and grilled cheese sandwiches.
While some may dislike the texture and processed nature of American cheese, it has been a staple in the US for over a century and is enjoyed by many. Ultimately, the decision to consume American cheese is a matter of personal preference, and consumers should feel free to choose the types of cheese that best suit their tastes and values.
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Natural cheese can be permanently deformed, making it technically more plastic than processed cheese
Processed cheese is made by adding an emulsifying agent to cheese, which gives it a longer shelf life, a more uniform look and behaviour, and resistance to separating when cooked. However, this means that processed cheese is less likely to be permanently deformed than natural cheese.
Natural cheese contains proteins, fats, carbohydrates, vitamins, and molecules that affect shelf life, texture, and flavour. When natural cheese is melted, the fat becomes softer, and the proteins start to have some fluidity. If the cheese is very soft, like brie, the proteins are surrounded by water, and the overall structure is not tight. This means that natural cheese can be permanently deformed by melting and cooling, as the proteins and fats can rearrange and set in a new shape.
Processed cheese typically contains around 50-60% cheese and 40-50% other ingredients, such as vegetable oils, unfermented dairy, salt, food colouring, or sugar. These ingredients are added to melted, pasteurized cheese, which is then converted into a sliced solid, a jarred sauce, a spread, or a spray. The emulsifying agents and other ingredients in processed cheese prevent the fat from separating from the protein when melted, giving it a creamy, consistent texture and flavour.
While natural cheese can be permanently deformed, making it technically more plastic than processed cheese, both types of cheese contain molecules that can be shaped and formed. The term "plastic" refers to something that can be permanently deformed, and both natural and processed cheeses can be melted and formed into new shapes. However, the addition of emulsifying agents and other ingredients in processed cheese gives it a more consistent texture and flavour and makes it less likely to separate when melted, resulting in a product that is less likely to be permanently deformed.
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Frequently asked questions
Natural cheese can be permanently deformed by melting and cooling, making it technically more plastic than processed cheese. Processed cheese, on the other hand, is like many "natural" cheeses, not strictly solid at room temperature, so you will not see a clear change from solid to liquid when heat is applied.
Cheese is made up of many types of molecules, whether it is processed or natural. While it is true that changing one molecule in water turns it into hydrogen peroxide, it is not accurate to say that cheese is one molecule away from becoming plastic.
Processed cheese has a longer shelf life, a more uniform consistency, and is commonly used in fast food. Its negative connotation may stem from its prevalence in fast food and a general fear of things technological and scientific.
No, cheese wrapped in plastic may expose you to harmful chemicals. Plastic is made of chemicals and fossil fuels, and these chemicals can migrate into the cheese, especially at room temperature. This is of particular concern for children who consume a lot of individually wrapped cheese slices.
Cheese sliced at a deli and wrapped in paper, or packages of sliced cheese with a square of paper between each slice. Hard cheeses, medium-soft cheeses, and individual slices can be wrapped in paper, wax, foil, or waxed paper.
