Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to by generic terms such as "spray cheese" or "cheese in a can". Easy Cheese is packaged in a metal can filled with air covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded. The product was first manufactured by Nabisco and sold under the name "Snack Mate" from 1965 until 1984. Advertisements often displayed the orange product adorned in flowy peaks atop several different types of appetizers. As a 1966 advertisement says, it was "instant cheese for instant parties." Easy Cheese is currently available in Cheddar, Sharp Cheddar, Cheddar 'n Bacon, and American flavors. Discontinued varieties include Pimento, French Onion, Cheddar Blue Cheese, Shrimp Cocktail, Nacho, and Pizza. Ingredients Easy Cheese contains milk, water, whey protein concentrate, canola oil, milk protein concentrate, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, sorbic acid, sodium alginate, apocarotenal, annatto, cheese culture, and enzymes. Physical-chemical properties Molecular composition Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44 to 60%, while its milk fat content must be greater than 20%. Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads uses natural cheese with a composition that ranges from 60 to 75% intact casein. Water Water plays a multitude of functions in Easy Cheese. First, it allows for more stable emulsion, serving as a medium for the hydrophilic moieties of chelating salts. More specially, chelating salts bind calcium ions to hydrate proteins and create a more uniform spread. Water also provides the moisture content needed in processed cheese spreads to achieve the desired texture. Excessive water, however, can result in a lack of viscosity resulting in a cheese spread that has more liquid than solid properties after passing through the plastic extruder. The addition of too much water may likewise increase the product's susceptibility to microbial growth. Physical structure Casein and emulsifying agents Easy Cheese is an oil-in-water emulsion. Oil droplets typically have a diameter of no more than one micrometer. Emulsions with large droplets like this tend to have a low-medium viscosity in comparison to smaller droplets whose emulsions have a higher viscosity.