Even craft singles aren't anything close to the nightmare chemistry experiments people make them out to be.
Theyre made of cheddar cheese an emulsifier
And secret scary third thing that gets it relabeled by the fda from cheese to "cheese product" as well as a couple preservatives.
The secret scary third thing is literally just whey. They add it during the mixing of the cheese and the emulsifier and the fda says that the ratio of cheese to "additives" (again the additive in question here is just whey) isn't high enough to label it cheese
and the 2 preservatives are not the scary ones. Lactic acid which is naturally found in relatively high amounts in most fermented dairy products to start with and sorbic acid. The far and away most commonly used preservative in the world which is in almost all of the real cheeses as well and is in everything from artisan bread to high end wine
If I take something and adds stuff to it, it's not the same thing anymore, right? How much whey can you add before it's not cheese anymore? At some point it's going to be homeopathic cheese.
Well, burger is just short for Hamburger, so they are technically the same word. Burger the sandwich is named after the patty... Language is stupid, lol
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u/NoMusician518 15h ago
Even craft singles aren't anything close to the nightmare chemistry experiments people make them out to be.
Theyre made of cheddar cheese an emulsifier And secret scary third thing that gets it relabeled by the fda from cheese to "cheese product" as well as a couple preservatives.
The secret scary third thing is literally just whey. They add it during the mixing of the cheese and the emulsifier and the fda says that the ratio of cheese to "additives" (again the additive in question here is just whey) isn't high enough to label it cheese
and the 2 preservatives are not the scary ones. Lactic acid which is naturally found in relatively high amounts in most fermented dairy products to start with and sorbic acid. The far and away most commonly used preservative in the world which is in almost all of the real cheeses as well and is in everything from artisan bread to high end wine