The rims must be perfectly clean to seal the jars. Another type of sodium, sodium citrate, is used to . [2], Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44 to 60%, while its milk fat content must be greater than 20%. 1. First, get it out of its original packaging. Melt the butter in a small saucepan. Water plays a multitude of functions in Easy Cheese. In addition to its macronutrients, cheese contains vitamins and minerals. Like most processed foods, spray cheese is loaded with salt. I am concerned about the process. [5] Excessive water, however, can result in a lack of viscosity resulting in a cheese spread that has more liquid than solid properties after passing through the plastic extruder. Sitting at a desk for hours? DO NOT REMOVE THE JARS FROM THE WATER UNTIL THEY HAVE COOLED DOWN. Easy Cheese has twice the sodium of typical organic cheddar. Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Stir in garlic salt, red pepper and food coloring. You are using a Hot Water Bath for a product that IS NOT safe according to all my readings as it is neutral in its PH. Shred the cheeses. Water bathing is for PH up to 4.5. 33 Toppings and Mix-In Ideas to Make Your Homemade Stove-Top Mac and Cheese Even Better. 4. 4.Whisk the remaining 3 tbsps of oil, vinegar, mustard, and remaining half tsp of salt and the 1/4 tsp of pepper in a large bowl. (2013, December 1). Consuming excessive cheese without additional dietary fiber can lead to constipation. Then I remove them to place upside down on a dry towel. Place some of the shredded cheese into the warm jars, and place the jars in warm water that you slowly bring to good and hot. Privacy Policy Agreement * By letting your cheese "breath" twice a day, you will improve the aroma. Required fields are marked *. Water also provides the moisture content needed in processed cheese spreads to achieve the desired texture. [8] This action causes hydration and partial dispersion of the calcium-paracaseinate phosphate network. Barbara Colucci, Rockledge, Florida. So first Ill show you how I canned the hard cheeses, and then the Velveeta. I most definitely am going to try. Ive always heard that necessity is the mother of invention but I also think of it as the mother of learning something new. Easy and quick way to make fresh and delicious cheese at home with only two ingredients. Pour into the prepared pan. Easy Cheese has twice the sodium of typical organic cheddar. The small amount of carbohydrate in cheese exists primarily as sugars such as lactose, sucrose and maltose. 2. heavy cream to the mixture. Effect of pH on rheological properties and meltability of processed cheese analogs with whey products. Give the sauce a good 10-second whisk. According to U.S. Peanut Butter, Honey & Pear Open-Faced Sandwiches, These Pretty Reusable Paper Towels Are an Eco-Friendly Cleaning Solution, How to Store Cake in Your Fridge Quickly and Easily. From everything I have read, these canned cheeses last up to two years. Sodium alginate is found in the cell walls of brown seaweed. Then you stir the noodles into the sauce, and you're done. Whatever the case, you need to fix your fondue fast. Raw Cheese: 30 Minute Farmer's Cheese. vinegar and salt make good preservatives, but a spoonful is not enough to create safety. One 8 oz can of Easy Cheese American Cheese Snack. After it is expelled, there is no more shear rate and the cheese retains its original higher viscosity. Ad Choices. The cheese will be good for 2-3 days after being cut open. It adds a subtle sweetness and gives the dessert a stunning presentation. Let the sauce cool down. Here's What Happened. As it is already a highly processed and sterile food, if sterile techniques are used, it should be safe to can. Place pecans in a medium bowl. Olive oil can also be used as a protective coat for your favorite cheeses. The influence of moisture content on the rheological properties of processed cheese spreads. Before serving, reheat the pasta in the microwave. Get creative with it. If you want longer storage, please pressure can for safety! It's perfect on a cracker. Step 2: Grab an egg, crack it and separate out the yolk. People look to you for advice why dont you make sure the advice is sound. Annatto extract is just used for coloring in canned cheese. Talk about handy. Salt: Increases the osmotic transport of moisture, speeding up the cheese-drying process. [7] The addition of these salts contributes to the uniformly creamy consistency of Easy Cheese. spray cheese contains twice the amount of salt. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. The cheese sticks to the grater, making it difficult to tell if youve shredded enough to make your favorite baked macaroni and cheese recipe. WIRED may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. One of the toughest bosses in Elden Ring is the mammoth monstrosity known as . For your canned cheese are you using a pressure canner or a boiling water bath? Keep cheese tasting its best by avoiding these mistakes. Photo by Emma Fishman, Food Styling by Yekaterina Boytsova, specifically designed to be extremely meltable. Learn how your comment data is processed. First, the starch absorbs water, thereby thickening the queso and providing body (making it less like dressing and more like dip). Havent done this yet, your method is about what I also have read. Also an emulsifying agent, the sodium citrate helps to keep the spray cheese from becoming clumpy and even less appealing looking. While the ingredients are . Frankly, I think If you make sure the pumpkin or squash has been uniformly pured and then heated to boiling and using a hot pack process, adding boiling water to make it a bit thinner than youd need for pie, it will be fine. The alpha- and beta-casein are kept in place by colloidal calcium phosphate-mediated cross links covered with a kappa-casein outer layer. Emulsifying agents are made up of amphiphilic molecules that act as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules of the product to result in a uniform cheese spread that does not separate during storage. I had been totally unhappy with frozen Velveeta, so what to do? Now see whether it is still good or gone bad. Related:How to Make Dandelion Bread (With Pictures). We mean slowly: You need to give the sauce time to form a new, emulsified . Im with you, Rydaartist I doubt if there is any safe home canning recipe for cheese. Most definitely a not. Even though whey protein concentrate is thought to "augment muscle protein synthesis, I also wouldn't advise changing from a daily protein shake to a canned cheese shake. Bring the water to a boil and at the point of boiling, set your timer for 10 minutes and continue to boil. I will reinterate, this recipe is dangerous. Always label containers with the date of freezing to ensure you don't keep anything for too long. In fact, compared to normal cheddar cheese, spray cheese contains twice the amount of salt. [3] The casein micelle becomes destabilized as alpha and beta-casein are now exposed to the environment. Effect of chemical composition on physicochemical, rheological and sensory properties of spreadable processed whey cheese. Thats how it was done for years, and youd pressure can the jars. Did you experience your mozzerella going sour at all? it is not acidic enough to waterbath can and pressure canning would seriously alter its protein structure and taste. These components are now small enough for absorption by your small intestine. Colby. Step 1: Slice the baguette - Use a sharp serrated knife to slice the baguette into thirds. Melt down a semi-firm melting cheese like Jack, Gruyre, Jarlsberg, low-moisture mozzarella, or the aforementioned cheddar on its own and its likely to throw a tantrum, turning into a mass of stringy clumps surrounded by a pool of oil. It took 15 (okay, maybe 20) attempts to achieve a dip thats creamy, homogenous, and not prone to congealing, but along the way, Sohlaand all of her diligent tasterslearned a thing or two about melting cheese. The newly formed network is made possible through cation binding, which converts the hydrophilic sodium alginate into hydrophobic calcium alginate. 08 of 14. Sohla triedand it didnt work. Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. there are other canned cheeses besides red feather, which come from far away. The 12 Best Electric Bikes for Every Kind of Ride. Now for the spices, I don't measure. To recreate an experience similar to baked mac and cheese without oven space (and the extra time required to toast up the top), check out "The Crunch Factor" below for ideas to level-up the texture of your creamy stove-top mac and cheese. Stir all these together with a large wooden spoon or use . If it came wrapped in cheese paper, just leave it alone . It is so easy and I dont have to worry about refrigeration. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215, check out all these oilsto learn what's the best, cheese spreads are only required to contain, sodium phosphate is often prescribed to help with. When bacteria break down sugars, they produce lactic acid. These familiar cheeses are generally mild in flavor with shorter aging periods. Rivas, N. (2016, April 28). Gouda. Next step: 2 Add a few drops of liquid. Homemade Feta Cheese. The process occurs between your mouth and your small intestine, with help from your liver . All rights reserved. Place jars in waterbath canner rack and lower into water that has already been heated so not to crack the hot jars of cheese. You tryna be tricky? How to Make Dandelion Bread (With Pictures), 6 Signs Your Neighbor Will Become A Looter As Soon As SHTF, Ancient Types Of Homes You Can Build For Cheap, 5 Unexpected Events Following An Economic Crisis That No One Talks About, Veggies You Only Plant Once And Harvest Forever, 20 Prepping Items That Will Skyrocket In Price This Year, How To Use An Old Refrigerator For Survival, 6 Places You Can Go Dumpster Diving For Your Prepper Stockpile, Great Depression Foods We Will All Be Eating Again Soon, When The World Runs Out Of Food, This Is All You Need, Why You Need To Hide Your Harvested Rainwater, 11 Fatal Mistakes To Avoid When Bugging Out. My local Kmart used to carry a very good canned (uncooked) bacon. 13 / 30. Have you checked out this recipe with a canning expert such as a Home Economicist? THEN take them out of the water. Your dog will tell you. Here are three easy steps to fix grainy cheese sauce: Remove the pan from the heat, as it is high heat that causes the cheese to curdle. I personally home can all sorts of things, including doing oil packs. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes. Step 3: Whisk the egg mixture energetically and slowly pour the sauce into the bowl at the same time. The process occurs between your mouth and your small intestine, with help from your liver, gallbladder and pancreas. It also plays a part in getting oxygen into your bones to help them heal. Soak a paper towel in the liquid, then add it to the sealed bag or container you keep your cheese it. Sodium phosphate, he tells us, can make urine acidic (sounds painful!) When melted, add 1 tablespoon of vinegar and stir in, Add 1/2 teaspoon of dry mustard and 1/2 tsp salt and stir well until totally smooth and melted. I admit, I entered this investigation with a bit of a bias. I suppose at this point I should throw in the disclaimer that I havent found anything that indicates the government watchdogs have given their seal of approval to this, but then, they dont like us canning apple pie filling either. The nozzle is notched for two reasons: To produce those pretty little floret patterns when the cheese is released, and to ensure that the tasty condiment comes out even if the end of the nozzle is pushed right up against the cracker. Or as a safety feature like the Pesto I make. The Converted Dorm-style Fridge. By the way if this is a SHIF situation you are aware that by the time you get the symptoms you are possibly dying or going blind. That's the magic. How to Make Parmesan Cheese Crisps. I use 8 oz jars. Then throw out the product. It is important that you sterilize your jars. Great Idea! A Full Day of Vegetarian Meals From Trader Joe's, Vegan Trader Joe's Items You Need to Try Immediately. The parchment paper will create a decent barrier for the cheese, while the foil will help keep everything in place while freezing," Windsor says. It's still safe to eat even though it's been frozen, so long as it hasn't melted. Cheese proteins that have denatured during processing are reestablished using melting salts. break down sugars, they produce lactic acid. It was posted above. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. It's also perfectly safe to eat frozen shredded cheese straight from the bag, without first defrosting it. Remember that even after you take everything off the burner, that sauce is still going to be hot. Emulsions with large droplets like this tend to have a low-medium viscosity in comparison to smaller droplets whose emulsions have a higher viscosity. This occurrence hydrates and solubilizes the casein, causing it to swell with water. Whisk together eggs, salt, and pepper in a large bowl. In the medical field, sodium phosphate is often prescribed to help with constipation, but is also used as a urine acidifier and is associated with risk of kidney disease and kidney failure. Youre lucky this time are you willing to gamble with your familys life? It is wonderful for cream soups. Here are the keys to success: Before you ask, no, you cant skip the American cheese. Sorbic acid is one of the many ingredients that will allow your canned cheese to stay mold-free for way longer than should be natural. 3. Regardless, I still wouldn't recommend replacing your daily calcium pill with a spoon of canned cheese. This is the same concentrate that fills the dorm rooms of eager college students trying to make some gains. Love this canning recipes. This explains why the can has a small rubber plug on its base. Use cheese wax. If that doesn't work, keep the sauce off the heat and grab some flour. Method. Step three - Add all the ingredients to a saucepan. Sodium citrate: The sodium in this compound exchanges ions with the calcium in the milk and "softens" the water-soluble portion of the cheese, enabling it to mix thoroughly with the fat-soluble component. There are, of course, other ways to make a smooth cheese sauce. Save the whites for some avocado scrambled eggs the next morning. To revist this article, visit My Profile, then View saved stories. Thank goodness for the Internet. You can raise the proportion of pumpkin, but you will eventually lower the value of the treat. In food, lactic acid is used as a food preservative or flavor enhancer. There is NO CURE. However, no die grinders come with a 3/16" collet. Yes, you could and much less time and energy waste! Your email address will not be published. Sodium alginate: Every good processed food has seaweed extract, and Easy Cheese is no exception. Step 2: Brush with olive oil - Place the baguette slices on a parchment-lined baking sheet. If you take them out of the boiling water, the oil from the cheese boils out of the jars and they wont seal. It also contains high amounts of vitamins A and B12, along with zinc, phosphorus, and riboflavin. This product is pH neutral and very dense there for botulism is possible. Dammed if you do and dammed if you dont. Add more heavy cream to the mixture until it is thicker. Really? The 5/16" is single ended with a 1/4" shaft. Once combined, whisk it into your sauce little by little until it finally comes together. In the case of cheese, the wax dip and store is the best and safest way to preserve cheese. You are correct in suggesting a pressure cooker. Look familiar? First, it allows for more stable emulsion, serving as a medium for the hydrophilic moieties of chelating salts. The result was a dip that was lumpy, grainy, and, after just a minute off heat, broken, with a shiny, greasy top-layer (sort of like my face after a long day). It is extremely easy to turn a small fridge into a DIY cheese cave. "While it's easy to store your opened . The second key to keeping the emulsion stable is the cornstarch. These nutrients, however, need no digestion as they are already small enough for your intestinal cells to absorb. Stir in the skillet until it all melts together smoothly. Cant you just dip the chunks into a thick coating of parafin, wrap, and store in a cool/cold place. But when heat is introduced, the protein structure falls apart and the emulsion breaksthe fat globules come together into a greasy pool and the proteins congeal to form a stringy mess. Pressure canning is the safest way to can anything. The citric acid-derived citrate boosts the sour "bite" of cheddar. not a high probability, but a high fatality rate if it happens. Since you say not to tighten them to much, and if they are submerged does water get into the cheese? The queso was smoother, more velvety, and less temperature-dependentcloser to the kind youd get from a jar. Apocarotenal: This yellow-orange pigment, found in spinach and citrus fruits, enhances the color of processed cheese. Cook with watercress and cucumber. Its that easy. Heres how it works: give the surface of your grater a quick spray with a little olive oil (inside and out) and watch the shredded cheese fall right off the grater. That was a well aged cheese. Water bath may not heat contents uniformly because of the density of the cheese. More specifically, sodium alginate contributes to the integrity of the gel-like network formed by the casein and salts. Could an algorithm do a better job of deciding whats best for me? A battery-powered motor lets you enjoy most of the benefits of biking, minus the sweat. Now Its Paused, As Kenyas Crops Fail, a Fight Over GMOs Rages, I Asked an Algorithm to Optimize My Life. It also makes washing the grater a total pain. Press the nozzle and the nitrogen pressure pushes the cheese out of the can. The picture indicates 2 lb box, however, velveeta is so salty I would not add the salt, my preference. Kidding aside Im looking forward to trying this. This product is pH neutral and very dense there for botulism is possible. When milk is curdled to make cheese, the liquid product is called whey. Keep in mind - cheese tastes best at room temperature. That email doesn't look right. doi:10.1111/j.1365-2621.2004.00842.x, Trivedi, D., Bennett, R. J., Hemar, Y., Reid, D. C., Lee, S. K., & Illingworth, D. (2008, August 29). I spend all day making decisions, and theyre not always good ones. Cooking advice that works. A charcuterie board is commonly made with a combination of cured meats, artisan cheeses, and extra items such as nuts, seeds, berries, crackers, and spreads. 1. Or use the filling as a cannoli dip and serve with broken up waffle cones or graham crackers. Pasta is too mushy. The propellant does not mix with the cheese. Better to salt and wax (hard cheese). Sodium phosphate is added as an emulsifying agent, meaning it helps the oil not separate from the rest of the mixture. About 0.050.5% weight by volume of sodium alginate at a 5.45.7 range must be added to the cheese mixture to exhibit these properties during extrusion.[10]. Such was the case recently after a productive trip to our local grocery, which is owned and operated by the Absentee-Shawnee Indian Tribe. WIRED is where tomorrow is realized. Take note: this should be done in a well ventilated area because the propellant i. Spread your spread to the very edges. Taste of Home is America's #1 cooking magazine. Add cream cheese, sour, garlic powder and onion powder and pepper to a medium mixing bowl. In her first queso attempts, she used equal parts cheddar and Jack, no processed cheese involved. The digestive enzyme pepsin, released from the cells lining your stomach, then clips the strand into smaller protein pieces. soft cheeses are generally not aged and not safely stored at room temp. Just asking so I know how to adjust the amounts of what is added. Bake. Mix with an electric hand mixer until smooth. Almost too perfect. Some air die grinders come with an optional 1/8" collet adapter that accepts 1/8" accessories. Yum! If you are feeling very adventurous and want to jump right into making hard cheeses, here are a few good ones that are easier and will give you a feel for the basics of hard cheesemaking. An alternative to this is to put some moisture absorbing materials inside the wrapping. This byproduct is usually thrown out, but Kraft plows it back into Easy Cheese to increase volume (filler!) Do so by creating a slurry consisting of cup (60 ml) cold white wine and three tablespoons of cornstarch. Pat dry the meat and coat with a garlic-rosemary and salt mixture. If you crave the baked cheesy goodness of lasagna, she recommends adding a few handfuls of shredded mozzarella, too. The FDA requires that products with MSG be labeled due to safety concerns. ). The can is not actually an aerosol spray, since it does not combine the cheese with a propellant to create a fine mist upon being sprayed. I didnt care for it. Directions. Retrieved December 3, 2016, from, https://www.pastemagazine.com/articles/2016/04/a-brief-history-of-easy-cheese.html, Product Detail: Easy Cheese (nabiscoworld.com), https://en.wikipedia.org/w/index.php?title=Easy_Cheese&oldid=1134721368, This page was last edited on 20 January 2023, at 06:25. At room temperature, cheeses like cheddar or Monterey Jack are a stable emulsion of dairy fat and water, held together by a protein network. doi:10.1007/s00217-015-2499-6, Lee, S. K., Anema, S., & Klostermeyer, H. (2004, February 18). If waxed correctly, it will store for years even without refrigeration. Food Hydrocolloids, 38, 119128. They begin to age flavor wise about a full year after the expiration date. cubes of pumpkin, packed in liquid can be pressure canned safely. Once this happens, the digestive enzyme lipase, secreted by your pancreas, clips the cheese triglycerides into glycerol and single fatty acids. Calcium phosphate may help spray cheese make the claim that it's a "great source of calcium." Next, mix one part white vinegar with three parts water in a small bowl or spray bottle. Why not use a pressure canner for this food? Add milk, salt, pepper, and 1 cup of the cheese. pumpkin, like cheese remains safe and tasty in cool temperatures, so i dont can them. Not everything that was done for years is necessarily the best way, but I think theres also a gap between government tested and approved and unsafe do not do at all, and this is one of those things in the gap. Sodium alginate works in conjunction with the destabilization of the casein micelle where calcium ions can interact with guluronic chains (Ma). 2. Recipes you want to make. This is a grate article! Beyond being used for dye, in the holisticmedical field, it's said it's been used for treating infections, like vaginal infections. It also inhibits bacterial growth in other words, it's a preservative. associated with risk of kidney disease and kidney failure. Add a splash of milk and stir quickly until it comes together into a fluffier, more doughy texture (it'll still be lumpy at this point, but don't worry! ), but is also a common ingredient in indigestion tablets. This Will Make Cheese Grating SO Easy. You will hear the lids pop as they seal. Cover the pot and leave undisturbed for 5 minutes. Once the butter has melted, add the plain flour and stir quickly so it comes together, looking like a dough or thick, lumpy paste. [5] Heating the cheese mixture causes separation of the fats and protein of the cheese emulsion from destabilization. Shape into a ball using a spatula then with greased hands. With a milk-based sauce, the liquid can be cold milk, beer, or even white wine. Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups (Vol. Process Cheese: Scientific and Technological AspectsA Review. Having heard many rumors about there being no actual cheese in spray cheese, I was honestly slightly surprised to find cheddar cheese on the ingredients list. If you keep it in refrigerator or a root cellar after waxing it will easily store for 5 years. (This is good for about 1 pounds/650 grams of grated cheese.) Make sure to alternate the two. I looked through this article and it is something which I will try, some day. Ive been canning for over 50 years. Bandon cheese will hold for several years, but it is probably packaged with a bit more water content that Tillamook as after it is about 4 years old, more whey separates. kraft makes a canned cheddar. It should be a tight fit, with no loose crumbs lingering. Due to a mixture of these interactions, a gel-like structure is formed rather than a true gel structure. Is this the anwser your looking for? How long would you pressure can Velveeta cheese? The can design also ensures that the cheese can be dispensed with the can upright or inverted. Sodium citrate may cause some tooth erosion in large quantities, so letting easy cheese just sit in your mouth for extended periods is probably not recommended. Effects of Emulsifying Agents on the Microstructure and Other Characteristics of Process Cheese A Review. Do you mean the cheese itself, like is done when making gouda for instance, or do you mean sealing the top of the jar with a layer of wax? And so, I got my Velveeta and checked out. The cheese will just slide out. Place tablespoon-sized heaps of the shredded cheeses (think 2-inch circles) onto the parchment lined baking sheet and sprinkle with seasonings of your choice. If you've ever taken a biology class, you may also know that your muscles produce lactic acid, which is what makes them sore after working out. It is true that nobody REALLY knows where Velveeta comes from. This Dish Is Really Hard to Find Outside of Cantonese Banquet Halls. I wouldnt eat it just water bat canned unless it was stored under refrigeration, which defeats the purpose could just vacuum seal the cheese and, it would be good for months in the refrigerator, or leave Velveeta on the shelf for a few months, its fine as it comes from the store. Process for 40 minutes. Product requires a pressure cooker . 1 hour at 20 lbs. Now here is the important part!! Add some fresh fruit and fill in any empty spots with nuts, plus more fruit. ball canning jars web site (fresh tech) is another way to learn more about canning safely. What I realized from my search, however, isn't that the ingredients in canned cheese are super dangerous. Ive hot water bathed a lot and I find if I put the rings on and screw down lightly then back off a half turn, then tighten after it has cooled and the lids have popped they are sealed. Product requires a pressure cooker . Step two - Mix together the grated cheese and cornflour, until the cheese is well coated. The danger is you dont know what may contain toxin. This one is pretty self-explanatory, but good coverage is key to every bite being as delicious as the next. Then, pack the bags of cheese into another container or larger freezer bag for an added layer of protection. Cover and refrigerate for 1 hour or so before removing the cheesecloth. Continue adding and melting the cheese until it reaches a 1 headspace. You could be totally hammered halfway through the Super Bowl and still make this queso. You can get in on Amazon. Good sources: Red meat, dark-meat chicken or turkey, oily fish, eggs . The results are well worth the effort. Canning Soft Velveeta or Soft Cheese. It tastes a little sour, because that's how your taste buds interpret hydrogen ions, a key component of every acid. Never one to pass up a good deal, I decided that if one block of cheddar was good, 20 blocks of a variety of cheese was phenomenal! It's much less expensive than just cheese, which may be why it tops the ingredients list. American cheese was the answer. They dont any more, mores the pity. home canning of cheese is similar to home canning of dense pumpkin and winter squashhard to get sufficient heat to the center of the jar. - Cream cheese: Transfer the curds to a food processor, add salt and. On this particular day I discovered that the store had block cheese on sale; 1 8oz block for $1. To prevent the cheese from drying out, wrap it in some cheese paper or wax paper once you have finished cutting it. And since youre shredding it on the spot, it will have a fresher, creamier taste. How grate is that? love the ideas. Simply follow these steps: 1. Lower the jars into water that has already been heated. Easy Cheese contains milk, water, whey protein concentrate, canola oil, milk protein concentrate, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, sorbic acid, sodium alginate, apocarotenal, annatto, cheese culture, and enzymes.