Posted 2/23/2023 06:22 (#10108233 - in reply to #10107749) Subject: RE: Velveeta cheese
Northern Nebraska
Firstly the reason it can sit on a shelf is that it's sealed with HPP. High-pressure processing. the cheese is under great pressure inside that foil so high it's physically impossible for microbes to grow.
Second the sodium phosphate used as a thickening agent is a powerful salt that microbes can't survive in.
Velveeta cheese
