When people make or order in restaurants sandwich or one burgerone ingredient that can never be missed is cheese yellow, that curious thin square that melts almost instantly when grilled. However, do you know which brands offer good quality goods? This was answered by the Federal Service for the Protection of Consumer Rights (prophet) in a study published in 2020.
According to the agency, this food product does not have official standards defining its name as American cheese, which is why manufacturers make it the way they want. To find out which yellow cheeses are good and which are not, a total of 22 brands were analyzed. National Laboratory for Consumer Rights Protection.
It should be clarified that yellow cheeses should contain from 12 to 18 percent protein, be made from cow’s milk fat and not contain starch.
Which brands sell quality yellow cheeses?
According to prophet people could come across 7 brands on the market that offer consumers quality yellow cheese. We present them:
- Aguascalientes
- Emerald
- great importance
- Craft Singles
- Lala
- Philadelphia
- the president
What are the worst brands?
Analysis prophet evaluates the consumption of carbohydrates, fats, proteins, starches and calories. So is the presentation of the product. The study failed three brands: tastes of my land, whose cheese is starchy and lower in protein, and also poorly labeled. also found From Ranch D You Lockcalled “yellow cheese”.false”because water and vegetable fat predominate.
Are there imitations of yellow cheese?
In order for a product to be considered real, in this case it must contain the same amount of protein as real cheese, and do not contain starch and vegetable fats. The following traces were found forgeries:
- Aurrera (demonstrates labeling violations and less product than indicated)
- Burrs (represents labeling inaccuracies and less product than indicated)
- red Riding Hood
- deer
- American Chipilo
- Band
- supply
- Precissimo (represents labeling inaccuracies and less product than indicated)
- small village
What is the history of American cheese?
According to prophet at the beginning of the last century, Walter Gerber D Fritz Stettler they were looking for a way to make a soup with a cheese known as Emmental (a yellow Swiss variety). However, after grinding and melting, the fat separated from the rest of the curd, “forming an unappetizing cream on the surface.”
“How to keep it together? Adding, of course, sodium citrate. Also used in ham and jelly, this additive causes fat to be trapped in the protein network when heated, becoming flexible enough to melt, but not so pliable that it crumbles on top of your hamburger.”
The agency explained that thanks to James Lewis craftThe industrial process for making American-style cheeses is more economical and efficient, resulting in a product that melts evenly, has a nice color, and has a longer shelf life.
Source: Heraldo De Mexico
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