![]() ![]() So he took some cheddar cheese scraps, heated them to kill the bacteria, ground them up with some sodium phosphate as an emulsifier and voila – Kraft processed cheese was born. He eventually realized that the same bacteria that made cheese age nicely was also the bacteria that ultimately caused it to go bad. But none of these solutions caught on with the public. He tried putting it tin foil packages, sealing it in jars, even canning it. Kraft understood the spoilage problem and had tried various solutions to it. Kraft was awarded the first patent for processed cheese in 1916. When they heated up the treated cheese, they noticed it melted better as well. Processed cheese solved this age-old problem.Ĭredit for inventing processed cheese should go to a pair of Swiss food chemists named Walter Gerber and Fritz Stettler who, in 1913, were looking for a way to improve the shelf life of Emmenthaler cheese using sodium citrate. ![]() ![]() Before household refrigeration became common, many retailers wouldn’t even stock cheese in the summer because it spoiled so quickly. Some cheese gets better as it ages – a well-aged cheddar is one of life’s delights – but once most cheeses hit their prime, they tend to quickly go bad. Universal History Archive/Getty ImagesĪn internet search for macaroni and cheese recipes will turn up over 5 million hits, but many still prefer to get theirs in a box – the kind with pasta that comes in shapes ranging from shells to Pokemon characters, accompanied by a packet of powdered cheese sauce.īoxed macaroni and cheese was one outcome of the quest for ways to keep cheese longer. Neopolitans eating macaroni, which they often dressed with Parmesan cheese and a little salt. ![]()
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