Omar Khalid
There is a common misconception that American cheese is plastic. While it is true that processed cheese is not 100% cheese, it is not accurate to say that it is plastic. Processed cheese is usually around 50% cheese, with other ingredients such as salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients making up the rest. These ingredients are added to melted, pasteurized cheese, which is then converted into slices, sauces, or spreads. While the term processed cheese may carry negative connotations, it is simply cheese that has been produced by a specific process, which was invented in Switzerland in 1911 and later commercialized by J.L. Kraft in 1918. This process involves mixing sodium citrate into cheese, allowing it to melt without splitting. However, it is important to distinguish between processed cheese and cheese packaged in plastic, which may expose consumers to harmful chemicals due to the migration of lipophilic plasticizers from the plastic packaging into the cheese.
| Characteristics | Values |
|---|---|
| Cheese type | American cheese, Kraft Singles |
| Cheese properties | Processed cheese, pre-wrapped, cheap, low-quality |
| Plastic properties | Hazardous chemicals, carcinogens, endocrine disruptors, lipophilic |
| Plastic type | Low-density polyethylene (LDPE), polyvinyl chloride (PVC) |
| Plastic alternatives | Paper, wax, foil, waxed paper, glass, Pyrex, ceramic, stainless steel |
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What You'll Learn
American cheese is processed cheese
American cheese is a type of processed cheese. It is made from a mix of ingredients, including cheddar, Colby, or similar cheeses, and sodium citrate, which acts as an emulsifying agent. This process, invented in Switzerland in 1911 and commercialized by J. L. Kraft in 1918, allows the cheese to be pasteurized without its components separating and gives it a smooth, meltable texture. The term "American cheese" began to refer to this processed variety instead of traditional, more expensive cheddars also made and sold in the U.S.
American cheese has a reputation for being "plastic cheese," with some people believing it contains actual plastic. While it is true that American cheese is highly processed and has a distinctive texture, it does not contain plastic in the sense of synthetic polymers. However, it is worth noting that the term "processed cheese" refers to cheese that has undergone a specific process of mixing with additives, altering its texture and flavor. This process can include the addition of emulsifying salts, milk proteins, and whey.
The misconception that American cheese contains plastic may stem from the fact that it is often individually wrapped in plastic packaging. This plastic packaging can indeed pose health risks, as hazardous chemical plasticizers can migrate into the cheese due to its high fat content. These plasticizers have been linked to adverse effects on human health and the environment. However, the plasticizers are not inherently present in American cheese but rather leach into it from the packaging.
It is important to distinguish between the notion of "plastic cheese" and the actual presence of plasticizers in food due to packaging. While American cheese is a processed cheese product with a unique texture, it does not inherently contain plastic. However, the use of plastic packaging for cheese, especially individual slices with a high surface-to-volume ratio, has raised concerns about the potential migration of harmful chemicals into the food. Consumers can take steps to reduce their exposure to these chemicals by choosing cheese sliced at a deli and wrapped in paper or opting for alternative packaging materials like wax, foil, or glass containers.
In conclusion, American cheese is indeed a processed cheese product, and its unique characteristics are a result of the specific processes and additives used in its manufacturing. While it has earned the nickname "plastic cheese," this does not imply the presence of synthetic polymers. However, the use of plastic packaging for cheese has been a separate health concern due to the potential migration of hazardous chemicals into the food product.
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Casein in cheese is plastic
While cheese is not made of plastic, it does contain a protein called casein, which is a type of plastic. Casein makes up a large proportion of cheese, giving it a plastic-like quality. This is why cheese can sometimes weld itself to Tupperware containers.
Casein is a milk protein, and all cheese is made from milk. Milk contains casein in a soluble form, but when it is curdled, the casein molecules bond together, forming a solid plastic-like mass. This mass can be moulded, much like plastic.
Processed cheese, such as American cheese, is often referred to as "plastic cheese" due to its texture and melting properties. However, this is not because it contains plastic. Processed cheese is made by adding extra ingredients to melted, pasteurized cheese, such as salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients change the flavour and texture of the cheese, making it creamier and more consistent.
While the term "plastic cheese" is often used to describe processed cheese, it is important to note that this does not refer to the presence of plastic in the cheese itself. The term "plastic" in this context refers to the texture and melting properties of the cheese, which are different from those of traditional, natural cheese.
It is worth mentioning that cheese packaged in plastic may be exposed to harmful chemicals from the plastic. These chemicals can be absorbed by the cheese due to its high fat content. Therefore, it is recommended to purchase cheese that is wrapped in paper, wax, foil, or waxed paper whenever possible.
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Plastic wrap on cheese is unhealthy
PVC, for example, is known to leach the carcinogen vinyl chloride into food, and it also contains the plasticizer DEHA, which is a likely endocrine disruptor and carcinogen. The migration of DEHA from PVC wrap into cheeses has been documented in numerous studies and countries. This is particularly concerning given that cheese is often consumed in large quantities by children.
The effect of plastic wrap on cheese also depends on the type of cheese. For example, natural rind cheeses suffer when wrapped in plastic because the ammonia released during ripening gets trapped and reabsorbed into the cheese. Additionally, the ambient water in these cheeses can settle into the rind, causing a wet rind, if the cheese is wrapped tightly and not flipped or turned.
To avoid the potential health risks associated with plastic-wrapped cheese, consider purchasing cheese that is sliced at a deli or buying blocks of cheese and wrapping them in paper, wax, foil, or waxed paper at home. Soft cheeses can be stored in glass, Pyrex, ceramic, or stainless steel.
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Plasticizers in plastic are absorbed by cheese
Plasticizers are chemicals used to make plastic more flexible and durable. Phthalates are the most common type of plasticizer, and they, along with other bisphenols such as BPA, have been found in some plastic wraps and cheeses. These chemicals are endocrine disruptors, meaning they interfere with the production and regulation of estrogen and other hormones. Even minor disruptions in hormone levels can increase the risk of several health problems, including diabetes, obesity, cardiovascular disease, certain cancers, birth defects, premature birth, neurodevelopmental disorders, and infertility.
Cheese wrapped in plastic may expose consumers to these harmful chemicals due to "chemical migration." This process occurs constantly, even at room temperature, and is influenced by the ratio of serving size to packaging—smaller size packaging has a larger surface-to-volume ratio, increasing the potential for chemical migration. Lipophilic plasticizers, such as those found in low-density polyethylene (LDPE) and polyvinyl chloride (PVC) wrappings, are readily absorbed by substances high in lipids, such as cheese and other dairy products.
Studies have found that the plasticizer DEHA migrates from PVC wrap into cheese. This migration has been documented in numerous studies and countries, and the high levels of DEHA in cheese are particularly concerning given that cheese is widely consumed, especially by children. Benzophenone, an additive in plastics linked to cancer, hormone disruption, and organ system toxicity, has also been found to migrate into cheese at various temperatures.
To reduce exposure to these hazardous chemicals, consumers can opt for cheese sliced at a deli and wrapped in paper or paper-separated packages. Hard, medium-soft, and individual slices can also be wrapped in wax, foil, or waxed paper. Soft cheeses can be stored in glass, Pyrex, ceramic, or stainless steel containers.
While it is important to be informed about the potential risks associated with plastic-wrapped cheese, it is worth noting that humans have been making cheese for over 7,000 years and plastic wrap for less than 80 years. There are alternatives to plastic packaging that can help minimize the migration of harmful chemicals into our food.
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Alternatives to plastic-wrapped cheese
Plastic-wrapped cheese may expose you to harmful chemicals. Plastic is stable but not inert, which means that when plastic is used to package food, chemicals contained in the plastic may leach into what we eat, especially dairy products. This process is called "chemical migration" and occurs constantly, even at room temperature.
There are several alternatives to plastic-wrapped cheese. Firstly, if you need to buy pre-sliced cheese, consider switching from plastic-wrapped individual slices of cheese to cheese that’s sliced at your 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. Soft cheeses can be stored in glass, Pyrex, ceramic, or stainless steel.
If you are buying cheese from a local shop, you can ask the cheesemonger to wrap your cheese in paper instead of plastic. Some shops may also offer reusable containers for cheese. If you are buying pre-packaged cheese, you can transfer the cheese to an alternative container when you get home.
When storing cheese, it is important to allow a little airflow so that the microorganisms in the cheese can stay alive. You can also scrape off any mould that forms and the rest of the cheese will be safe to eat.
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Frequently asked questions
American cheese is often referred to as "plastic cheese". This is due to the fact that processed cheese is not 100% cheese, usually hovering around 50% cheese, and the remaining ingredients are non-cheese additives such as salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients.
People call American cheese "plastic cheese" because of its texture and the fact that it melts differently from real cheese.
No, American cheese is not made of plastic. However, it does contain emulsifiers that bind the cheese's components tightly and do not lose their hold with a sudden increase in temperature.
Processed cheese, or process cheese, refers to cheese that has been produced by the process of mixing sodium citrate into cheese. This process was invented in Switzerland in 1911 and later commercialized in 1918 by J. L. Kraft.
It is fine to consume processed cheese, but like everything in life, it is all about balance. Processed cheese is not the healthiest option and does not have the same flavour possibilities as real cheese.
