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But don't worry, this first one is easy! Calcium phosphate is the main form of calcium found in bovine milk. Uh-oh, we're entering into scary chemical territory here. Heck, if you've ever seen a stick of butter, you know what this is. If you've ever had a bottle of non-homogenized milk and seen the creamy milk fat floating at the top, you know what this is. It's what's left over after cheese-making or butter-churning. The protein-rich, watery portion of milk. Got it? Incidentally, if you're buying your milk at a supermarket, it has been processed through either pasteurization, homogenization, or, more likely, both of those. The stuff you buy in cartons in the refrigerated section. The liquid squeezed out of the teats of cows.
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A chicken sandwich is not made from chemicals, at least, not in any sense of the word that would allow us to have a meaningful discussion about chickens, sandwiches, and ingredients lists. A chemist may say that when you dig deep enough, a chicken sandwich is made from chemicals, but to say that is to render the word "chemical" meaningless in this context.
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But when we're talking about the ingredients in food, there is a clear distinction between complex ingredients found in nature like milk and chicken and wheat, and chemical ingredients that have either been synthesized or extracted and purified from a natural source.*** With this common vernacular usage of the term "chemical," not everything is made up of chemicals. By the strict, chemists' definition of the word "chemical," yes, everything is made of chemicals. Moreover, despite the ironic pedantry, the folks who say that everything is chemicals are missing something important: context. Texas-style queso dip, made with process cheese. They do a pretty poor job at both.Īmerican Sandwich Slices, Tropical Sandwich Slices, Valu Time Sandwich Slices, or anything else that doesn't have the word "cheese" in it. "American slices" are vegetable oil–based products that are meant to mimic the meltability and flavor of actual American cheese. Here's where we get into true #notcheese territory. The final product must have a fat content of no less than 23% and a moisture content of no more than 44%, with a minimum actual cheese content of 51%.Ī process cheese, with a minimum of 51% cheese, a moisture content between 44 and 60%, and a milk fat content of at least 20%, that remains spreadable at 70☏ (21☌).īlock cheeses intended for macaroni and cheese, like Velveeta cheese spreads, like Alouette or Laughing Cow Cheez Whiz Easy Cheese. Similar to process cheese, but with a higher percentage of "approved" added ingredients allowed. The precise definition runs over 2,000 words and includes stipulations for moisture (no more than 43%) and fat content (no less than 47%) of various process cheeses.ĭeli-sliced American cheeses, such as Boar's Head or Land O'Lakes, as well as some packaged cheese slices, such as Kraft Deli Deluxe. The level of quality and flavor within this category can vary greatly. Examples (NB: Some of these products have new labeling see the text below the table)Ī food prepared by melting one or more cheeses (most commonly cheddar and/or Colby) together along with optional additional ingredients, such as cream, water, salt, approved coloring, or spices, as well as an emulsifying agent (commonly sodium or potassium citrate or monosodium phosphate, though a number of other salts can be used).