Editing Processed cheese (section)

==History==
Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by [[fondue]] and [[cheese sauce]]s, added [[sodium citrate]] to melted [[Emmentaler cheese]] and found that the emulsified cheese sauce could be re-cooled into a solid again.<ref>{{cite journal|url=https://www.canr.msu.edu/uploads/234/76591/cheese.pdf|title=Processed Cheese: What is that Stuff Anyway?|journal=Michigan Dairy Review|volume=14|number=2|publisher=Michigan State University|date=April 2009|first=Zey|last=Ustunol|access-date=4 December 2021}}</ref><ref>{{Kulinarischeserbe.ch|136|Schmelzkäse/ Fromage fondu}}</ref> Shortly after, in 1916, Canadian-American businessman [[James L. Kraft]] applied for the first [[U.S. patent]] covering a new method of storing cheese, which halts the [[Cheese ripening|maturation]] process by sterilization.<ref name=perfin>{{cite web | title=Kraft Foods Ltd| website=Private Revenue Perfins of Victoria| url=https://www.perfins.com.au/OZ-Revenue-Perfins/Victoria-Revenue-ZK-Perfins.html | access-date=15 January 2021|others=Article includes historical information about a stamp used by Kraft Foods Ltd. in 1932 in Australia.}}</ref><ref name=patents-US/>