3. - Milk and Part-Skim Milk
- Water
- Whey
- Milkfat
- Sodium Phosphate
- < 2% Of Dried Corn Syrup
- Salt
- Worcestershire Sauce
- Natural Preservative
- Annatto (Coloring)
- Oleoresin Paprika
- Enzymes
4. • According to Kraft foods, Cheez Whiz is considered a “processed cheese
sauce.”
• Made of scrap trimmings of natural cheddar blended and heated together
with salt, preservatives and color.
• Kraft has withheld information for proprietary reasons leading us to believe
there is more to Cheez Whiz to “add personality”…
5. Traditional:
•Plant oils
•Butter
•Fossil fuels
•Skim/ Whole Milk Powder
•Evaporated Milk
•Heterochain polymers: Oxygen,
Nitrogen, Sulfur
•Cheese
•Long Carbon chains
•Yogurt
Non Traditional:
•Whey Powder,
•Whey Protein Concentrate and Milk
Protein Concentrate
•Lactose
Proteins
•Casein, albumin, and globulin
6. • Milk is simply saturated fat, protein, lactose, and vitamins and
minerals including vitamin C and calcium.
• The specific composition differs between species.
• During the cheese making process, most of the lactose is
removed when the protein and milkfat is congealed.
• Milkfat is a sugar molecule surrounded by a lipid membrane;
the composition of the cheese depends on the type of milk
used and the method of production.
7. • Plastic: A material that can be heated and molded so
that it keeps its molded shape after it cools. We consider
plastics to be made of long chains (polymers) consisting of
small molecules (proteins).
•A protein called casein makes up about 80% of the total
proteins in cow’s milk, and is also a main ingredient in
cheese/ Cheez Whiz.
•There is an experiment in which milk is polymerized to a
“natural plastic” similar to those synthetic plastics in the
store. It involves precipitating out the casein by adding
vinegar (an acid) and heat.
•This concept can be applied to Cheez Whiz, so if you just
consider natural plastics, Cheez Whiz is indeed only one
step away from plastic!
•Examples of natural plastics:
• Silk from silkworms
• Latex/ rubber from the bark of certain trees
http://www.milkingredients.ca/dcp/tarticle_e.asp?catid=74
Casein, group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow's milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkalies or strong acids.
Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein, is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects. It is produced by adding the enzyme rennin to milk, forming a precipitate different from the material precipitated by acids.
“paracasein”
NATURAL & MAN MADE PLASTICS - http://nobel.scas.bcit.ca/resource/plastic/plastic.htm
http://www.americanchemistry.com/s_plastics/Polymers/
http://food.oregonstate.edu/learn/milk.html
