What Surprising Ingredient is Found in Most Commercially Produced Cheeses?

One fascinating fact about food is the presence of an ingredient called "cellulose" in many commercially produced cheeses, especially processed varieties. Cellulose is derived from the cell walls of plants and is often used as an anti-caking agent to prevent cheese shreds from clumping together. While it may sound unappetizing, cellulose is actually a natural component of many fruits and vegetables, and it plays a vital role in enhancing the texture and mouthfeel of cheese products. The use of cellulose allows manufacturers to produce cheese that maintains its quality over time, improving shelf life while providing a consistent experience for consumers. This practice highlights the complex interplay between food science and consumer preferences in the modern food industry.