Frederic Melton
Cheese slices, or American cheese, are a processed cheese product made from a blend of cheeses, most often Colby and cheddar, mixed with emulsifiers and other additives. They are individually packaged, bright orange, and known for their gooey, melty texture. While they are not literally made of plastic, they are highly processed and have been likened to plastic due to their low nutritional value.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cheese |
| Other Ingredients | Vegetable oils, unfermented dairy ingredients, salt, food coloring, sugar, calcium-sequestering agents, emulsifying agents, preservatives, milk protein concentrate, calcium phosphate, whey protein concentrate, sorbic acid, cheese culture, enzymes, annatto, paprika extract |
| Texture | Smooth |
| Taste | Like plastic |
| Melting | Melts easily |
| Nutritional Value | Low nutritional value |
| Health Risks | Regular consumption may lead to hypertension and obesity |
| Addictive | Yes |
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What You'll Learn
Kraft Singles slices are not 'cheese'
Kraft Singles slices are not cheese. They are a "cheese-like product", or a "'cheese product', and not "bonafide real cheese". Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Heinz. They are individually wrapped "slices" that are formed separately during manufacturing, rather than being slices off a block.
Kraft Singles were introduced in 1950 as "Kraft De Luxe Process Slices". They were not wrapped individually until 1965. In 2023, Kraft updated their packaging, featuring updated branding and an easier-to-open wrapper. Although Kraft Foods became synonymous with individually wrapped cheese slices, it was the Clearfield Cheese Company that first introduced them in 1956.
Kraft Singles do not qualify for the "Pasteurized Process Cheese" labelling, as the percentage of milk fat in the product that comes from added dairy ingredients is greater than 5%. In 2002, the FDA warned Kraft that they could no longer use the "Pasteurized Process Cheese Food" label, as the product had been reformulated to replace some non-fat milk with milk protein concentrate, which is not a permitted additive. Kraft complied with the FDA order and changed the label to "Pasteurized Prepared Cheese Product".
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. These other ingredients can include vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. In the United States, the term "processed cheese" refers to products with the highest cheese content. Kraft Singles are often used on sandwiches, fries, chilli, burgers, and grilled cheese.
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'American cheese' is processed cheese
American cheese is a type of processed cheese. It is made from a blend of cheeses, most often Colby and cheddar, in conjunction with sodium citrate, which acts as an emulsifying agent. This additive prevents the cheese from separating during pasteurization and gives American cheese its characteristic smooth, melty texture. The term "processed cheese" refers to products with the highest cheese content, typically containing around 50 to 60% cheese and 40 to 50% other ingredients.
The process of making American cheese begins with real, honest-to-goodness cheese. This cheese is then blended with additional ingredients to alter its texture and flavor. These ingredients can include other types of cheese, whey, milk proteins, and emulsifying salts. The exact details of these processes determine the labeling on the package. For example, if American cheese is made from more than one type of cheese, federal laws mandate that it be labeled as "pasteurized process American cheese."
American cheese was first developed in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. He obtained a patent for his manufacturing process in 1916 and began marketing his product soon after. The term "American cheese" quickly became associated with this processed variety, rather than the traditional but more expensive cheddars also made and sold in the United States. Kraft's American cheese gained popularity during World War II when it was used for "filled cheese sandwiches" due to its consistency and melting properties.
Today, American cheese is a common choice for sandwiches, cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. It is known for its versatility, pairing well with a variety of meats and other ingredients. It is also recognized for its smooth and meltable texture, which makes it a reliable cooking ingredient for many dishes. While some may consider it less sophisticated or less flavorful than traditional cheeses, American cheese has become a staple in U.S. households due to its convenience, texture, and ability to enhance the flavor of many dishes.
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Processed cheese is not 100% cheese
While processed cheese is not made of plastic, it is also not 100% cheese. In the United States, the term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milk fat, and other allowed additives. The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is typically made from a blend of cheeses, most often Colby and cheddar.
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. These other ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted into a sliced solid, a jarred sauce, a spread, or a spray. By the time these extra ingredients are added, the actual cheese in the mix has changed significantly in terms of both flavor and texture.
The addition of these extra ingredients serves several purposes. Firstly, it makes the cheese creamier and more consistent in flavor. Secondly, it improves the texture and makes the cheese more craveable. Finally, it allows for the application of existing heat-based sterilization methods, such as canning, without forming lumps, thus extending the shelf life of the product.
While processed cheese has its benefits, such as its ability to melt uniformly and cook evenly, it is important to note that it is not the healthiest option. It is often associated with cheeseburgers, grilled cheese sandwiches, and breakfast sandwiches, where its unique melting properties are desired. However, it should be consumed in moderation as part of a balanced diet.
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Kraft Foods Inc. developed the first commercially available sliced processed cheese
While cheese slices are not made of plastic, the term "plastic cheese" is often used to refer to processed cheese. Processed cheese is a product made from cheese mixed with an emulsifying agent and other additives. It was first invented in 1911 by Walter Gerber in Switzerland, but it was James L. Kraft who applied for the first U.S. patent for a method of making processed cheese in 1916. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, introduced in 1950. This form of sliced cheese has become commonplace in the United States, commonly used for cheeseburgers and grilled cheese sandwiches due to its ability to cook evenly and melt uniformly.
Kraft's processed cheese was a significant innovation in the cheese industry, as it offered several technical advantages over traditional cheese. One of the key benefits was its extended shelf life, achieved by adding a calcium-sequestering agent, commonly known as an "emulsifying agent" or "emulsifying salt." This agent prevents the cheese from separating and spoiling, ensuring a longer shelf-stable period. The emulsifying agent also contributes to the cheese's smooth and uniform melting properties, making it ideal for use in grilled cheese sandwiches and cheeseburgers.
In addition to its technical advantages, Kraft's processed cheese also offered significant economic benefits. By incorporating various inexpensive ingredients, Kraft was able to reduce production costs compared to traditional cheesemaking processes. This made processed cheese a more affordable option for consumers, contributing to its widespread adoption in U.S. households.
The development of sliced processed cheese by Kraft Foods Inc. revolutionized the way cheese was consumed in the United States. It provided consumers with a convenient, ready-to-use cheese product that was easy to store and had a longer shelf life. The uniform melting properties and consistent taste of Kraft's processed cheese slices also appealed to consumers, especially those looking for a reliable cheese option for their grilled cheese sandwiches and cheeseburgers.
While some may have concerns about the use of additives and the term "plastic cheese" may carry negative connotations, it is important to note that processed cheese is regulated by the Food and Drug Administration (FDA) in the United States. The FDA sets standards and requirements for the ingredients and labeling of processed cheese products, ensuring that consumers are informed about the content of the products they purchase.
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Processed cheese is defined, categorized, and regulated by the FDA
Processed cheese is defined, categorized, and regulated by the Food and Drug Administration (FDA) under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). In the United States, the term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milk fat, and other allowed additives.
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. These other ingredients may include vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. As a result, processed cheese exists in many flavours, colours, and textures.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler, seeking a cheese with a longer shelf life, added sodium citrate to melted Emmentaler cheese. They found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft of Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950.
The FDA does not maintain a standard of identity for either "pasteurized prepared cheese product" or "pasteurized process cheese product". By using undefined terms, manufacturers technically avoid being accused of false labelling, and products carrying such labels are free to use milk protein concentrate (MPC) in their formulations, an ingredient the FDA does not permit in processed cheese.
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Frequently asked questions
No, cheese slices are not made of plastic. However, they are often referred to as "plastic cheese" because they are highly processed and contain less than 51% actual cheese. The term "American cheese" usually refers to this processed variety, which is made from a blend of cheeses, most often Colby and cheddar.
Processing cheese makes it melt without becoming oily or separating, creating the ooey-gooey texture that is desired for cheeseburgers and grilled cheese sandwiches. It also increases the shelf life of the product, making it more convenient and cheaper for producers, sellers, and consumers.
Processed cheese is made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients may include vegetable oils, salt, food coloring, sugar, preservatives, and artificial ingredients.
