Easy Cheese Background

“Easy Cheese is the trademark for a processed cheese product distributed by Mondelēz International, also referred to as aerosol cheese, spray cheese or simply Cheese in a Can, and is a descendant of squeeze cheese (a semi-solid cheesefood from the 1970s packaged in a squeezable plastic tube). It comes packaged in a pressurized can, much like canned whipped cream and does not require refrigeration” (Easy). Easy cheese (American flavor) is something that I have been around my whole life. It is a popular snack choice for people of all ages, especially college age and lower. It is regularly used atop of crackers for a quick snack. It contains; whey, canola oil, milk protein concentrate, cheddar cheese, milk, sodium phosphate, salt, calcium phosphate,

It is also used to melt ice and give vehicles traction on roadways during cold and icy times. Salt is most often used to add flavor to foods. Salt was listed as perfectly okay by the CSPI. Calcium Phosphate is a white, odorless mineral. It is used as a bread enhancer, and an acidity regulator. CSPI deems calcium phosphate as a good and safe ingredient. Lactic Acid is primarily used as a food preservative. “They are best known for their role in the preparation of fermented dairy products” (Lactic). Lactic acid was seen as a safe ingredient by CSPI. Sorbic Acid occurs naturally in plants (Chemical). It is mainly used as a food preservative, much like lactic acid. It has become the most common food preservative in the world. With that being said, you can assume that CSPI sees it as a safe ingredient, and they do. Enzymes are added in foods for the added value it gives to the food nutritionally. The CSPI says that enzymes are safe. Enzymes are in many things in our world. Cheese Culture are used in foods which contain cheese. “In the broadest terms cultures have two purposes in cheese making: (1) to develop acidity; and (2) to promote ripening” (Home). The CSPI puts this into the category of certain people should avoid. That is for the same reason as many ingredients

I always knew that there was numerous ingredients in almost every food, but I had never gone through and looked at each ingredient. I especially had never gone through and looked at the purpose for each ingredient being in the food. Many of them had obvious reasons, salt for flavor, milk for density and flavor, acid for preserving, and sodium phosphate for texture, but I had never knew that every ingredient plays a vital role. I don’t know the reasoning, but I was surprised to see whey listed as the first ingredient. Its purpose was to add protein and nutritional value to the food, nothing too crazy, so I didn’t understand why it was listed first. Overall, the paper was cool to do. It was neat to see where every part of the food came from and why that ingredient was