Editing Processed cheese (section)

== Advantages ==
[[File:Processed cheese 1.jpg|thumb|Slices of processed cheese]]
Processed cheese has several technical advantages over natural cheese,<ref>{{Citation|title=AP-42, 9.6.1: Natural And Processed Cheese |url= https://www3.epa.gov/ttnchie1/ap42/ch09/final/c9s06-1.pdf |date= July 1997 |publisher= US EPA}}</ref> including a far longer [[shelf life]], resistance to separating when cooked (meltability), and a uniform look and physical behavior. Its mass-produced nature also provides a dramatically lower cost—to producers and consumers alike—than conventional [[cheesemaking]]. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses.

Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Unlike some unprocessed cheeses, heating does not alter its taste or texture.{{needs citation|date=June 2024}}