Types
MoistureFatpH% CheeseIngredients Allowed
American and most Process Cheeses
 40%
 50% FDM
 5.3Not defined, but highCheese, Water, Cream, Emulsifiers, Acid, Salt, EMC






Cheese Food
 44%
 23%
 5.0
 51%
As above, plus milk, whey, and skim cheese






Cheese Spread44-60% 20%
 4.0
 51%
As above, plus gums, stabilizers, nisin






Cheese Sauce, Product, or StyleNo StandardsNo Standards
No Standards
No Standards
No Standards


Welcome Dairy, LLC. H4489 Maple Rd., Colby, WI  54421 USA

PH 715 223 2874  FX 715 223 3958

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.

Quality Comes From ​The Heart