|Types||Moisture||Fat||pH||% Cheese||Ingredients Allowed|
|American and most Process Cheeses|
|≥5.3||Not defined, but high||Cheese, Water, Cream, Emulsifiers, Acid, Salt, EMC|
| ≥23%|| ≥5.0|| ≥51%||As above, plus milk, whey, and skim cheese|
|Cheese Spread||44-60%|| ≥20%|| ≥4.0|| ≥51%||As above, plus gums, stabilizers, nisin|
|Cheese Sauce, Product, or Style||No Standards||No Standards||No Standards||No Standards||No Standards|
Pasteurized Process Cheese is a blend of natural cheese, real dairy ingredients, and an emulsifying salt. The ingredients are combined during a cooking process resulting in a product that has an extended shelf life, enhanced safety and many functional characteristics. There are several types of process cheese based on standards that are regulated by the U.S. Food and Drug Administration. Classification is based upon the amount of moisture, fat, pH, cheese and other ingredients in the finished product.
The table below shows the standards set by the FDA for different types of cheese.
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