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Storage

From Commodity fact sheets (1986).

Source and licence

From Commodity fact sheets (1986), printed page 120, digitised by the Internet Archive: https://archive.org/details/CAT10570482

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Refrigerate cheese in the original container until ready to use.
  2. Cheese may be stored for at least 1 year at a constant 32* F in its original pack.
  3. Freezing cheese is not recommended because the texture changes, causing stringiness and crumbling.
  4. If necessary to freeze, however, separate the cheese into individual 5-pound loaves in order to freeze quickly.
  5. Freeze for only a few months.
  6. Thaw slowly by putting the cheese directly into the refrigerator from the freezer.
  7. Thaw i'n the original wrappings.
  8. If the original wrap is removed, rewrap cheese tightly with plastic film wrap without airpockets.
  9. When cheese is exposed to air, molding and dehydration may occur.
  10. Always reseal and return remaining cheese to the original box to keep pressure on the surface.
  11. You may keep well-wrapped cheese at 30* to 35" F for 3 to 4 weeks.
  12. One ounce of American process cheese provides 106 calories, and: Carbohydrate 0.4 g Vitamin A 343 lU Riboflavin 0.10 mg Potassium 46 mg (^^] United States Department of Agriculture • Food and Nutrition Service • February 1986 Pasteurized process cheese is milder in flavor and softer in body than the natural cheese from which it was made and has good slicing and melting properties.
  13. Loaves of cheese can be easily sliced with a meat slicer or wire cutter.
  14. Cheese shreds more easily and consistently immediately after removal from refrigeration.
  15. Once frozen, cheese is best used shredded or diced.
  16. Cook dishes containing cheese at low temperatures since cheese toughens and gets stringy at high temperatures.