The Truth About Aluminum in Melting Cheeses

There is a common misconception that a lot of melting cheeses contain aluminum. This article aims to clarify the facts behind this claim, examining the types of cheeses that might contain aluminum, dispelling myths, and discussing the role of the dairy industry in adding these substances.

Understanding the Presence of Aluminum in Cheeses

It is indeed true that some processed cheeses, particularly those designed to melt easily, can contain aluminum compounds. These additives serve to improve the texture and melting properties of the cheese.

Common Types of Cheeses Containing Aluminum

Processed Cheese Slices: Often made from a blend of cheese and other ingredients, some brands may use aluminum-based emulsifiers. Cheese Spreads: Similar to processed cheeses, these spreads can contain aluminum to enhance smoothness and meltability. Velveeta and Similar Products: A well-known processed cheese product that might contain aluminum-based additives.

What About Natural Cheeses?

Natural cheeses such as mozzarella, cheddar, and gouda typically do not contain aluminum unless they are specifically processed to enhance melting properties. If you are looking to avoid aluminum compounds, opting for natural cheese products is a safer choice.

As a retired cheese maker, I can confidently state that the melting properties of cheeses are related to their manufacturing process and not to a high aluminum content. The mineral content of a cheese is directly proportional to the mineral content of the milk it was made from, which can vary significantly from region to region and batch to batch. There is no reason to believe that any cheese will have a particularly high aluminum content due to its melting properties.

Industry Practices and Safety Concerns

The article from The Latest in Nutrition Related Research highlights the practice of adding aluminum to cheese as a common industry practice. The reason for this is largely related to the benefits these additives bring to the cheese:

Aesthetic Uniformity: Aluminum salts create a smooth, uniform film around each fat droplet, preventing "fat bleeding." Texture Enhancement: These additives give the cheese a softer texture and "desirable slicing properties."

Taking this into account, one might wonder about the safety of consuming aluminum in cheese, especially in light of concerns about aluminum in vaccines. However, it is important to note that the amount of aluminum in cheese is relatively low compared to other sources, such as shellfish and certain processed foods. The comparison made to vaccines also misrepresents the risks associated with aluminum intakes.

Conclusion

While some processed cheeses may contain aluminum compounds, it is misleading to state that all melting cheeses have high aluminum content. Natural cheeses, which are typically not subjected to the same processing, are a safer alternative. Understanding the facts about the presence of aluminum in cheeses can help consumers make informed decisions about their diet.