Frederic Melton
Cheese slices are a processed cheese product, first introduced in 1950 by Kraft Foods Inc. They are typically made from a blend of cheeses, most often Colby and cheddar, mixed with emulsifying agents and other ingredients to create a consistent texture and flavour. While the exact ingredients vary, cheese slices generally contain high levels of saturated fat, sodium and calories, and are often considered a less healthy option. However, they remain a popular choice for cheeseburgers and grilled cheese sandwiches due to their ability to melt evenly and smoothly.
| Characteristics | Values |
|---|---|
| Ingredients | Cheddar cheese, cultured milk, salt, enzymes, skim milk, milkfat, milk, milk protein concentrate, whey, calcium phosphate, sodium phosphate, modified food starch, lactic acid, oleo resin paprika (color), natamycin (a natural mold inhibitor), cheese culture, annatto (color) |
| Texture | Melty, gooey, creamy, and spreadable |
| Taste | Flavour is altered by the added ingredients |
| Additives | Emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, extra dairy, emulsifiers, artificial ingredients |
| Nutritional Concerns | High in calories, saturated fat, and sodium |
| Allergens | Contains ingredients derived from milk |
| Processing Concerns | High processing concerns due to the number of added ingredients |
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What You'll Learn
Kraft Singles
- Cheddar Cheese (Cultured Milk, Salt, Enzymes)
- Skim Milk
- Milkfat
- Milk
- Milk Protein Concentrate
- Whey
- Calcium Phosphate
- Sodium Phosphate
- Modified Food Starch
- Salt
- Lactic Acid
- Oleoresin Paprika (Colour)
- Natamycin (A Natural Mould Inhibitor)
- Enzymes
- Cheese Culture
- Annatto (Colour)
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Ingredients
Cheese slices, particularly processed cheese slices, are made from a combination of cheese and other ingredients. While the exact ingredients may vary, several sources indicate that processed cheese typically contains around 50% cheese and 50% other ingredients. These other ingredients are added to alter the texture and flavour of the cheese, and may include:
- Salt
- Food dyes
- Preservatives
- Extra dairy
- Emulsifiers
- Vegetable oils
- Unfermented dairy ingredients
- Sugar
- Artificial colours
- Spices or flavourings
For example, the ingredients of Kraft Singles American Cheese Slices include:
- Cheddar cheese (cultured milk, salt, enzymes),
- Skim milk
- Milkfat
- Milk
- Milk protein concentrate
- Whey
- Calcium phosphate
- Sodium phosphate
- Modified food starch
- Lactic acid
- Oleoresin paprika (colour)
- Natamycin (a natural mould inhibitor)
- Enzymes
- Cheese culture
- Annatto (colour)
It is worth noting that while cheese slices are often marketed as "American cheese", this term can be misleading as it suggests that the product is a type of cheese, when in reality, it is a processed cheese product.
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Processing
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese. They found that the emulsified cheese sauce could be re-cooled into a solid, thereby achieving their goal of creating a cheese with a longer shelf life. In 1916, Canadian-American businessman James L. Kraft developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950.
In the United States, the term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milkfat, and other allowed additives. The Food and Drug Administration (FDA) defines, categorizes, and regulates processed cheese under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products").
Processed cheese is often sold in blocks and packs of individual slices, which may be separated by wax paper or individually wrapped by machine. The addition of a calcium-sequestering agent, often called an "emulsifying agent", prevents calcium from holding the casein network together. This allows smaller groups of linked casein molecules to better mix into the fat when melted, forming microscopic droplets instead of large lumps. Common calcium-sequestering agents include sodium phosphate, potassium phosphate, tartrate, and citrate.
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Allergens
Kraft Singles American Cheese Slices are made with milk and calcium. They are free from 14 different common allergens. However, Kraft also makes 12 other products that either contain or have been processed in a facility with other common allergens.
Cheese allergies are uncommon in adults, and most people with a milk allergy will outgrow it by the time they are three years old. However, some people continue to have a milk allergy into adulthood. A true dairy allergy can cause symptoms such as wheezing, hives, vomiting, diarrhoea, cramps, a runny nose, watery eyes, and itchy skin. In rare cases, an allergic reaction to cheese can cause life-threatening anaphylaxis.
If you have a cheese allergy, you are most likely allergic to dairy. This means that your body is reacting to a protein or proteins found in milk, most likely casein or whey. These proteins seem dangerous to your immune system, so it releases an antibody called immunoglobulin E to fight them off, and histamine is released, causing your symptoms.
In some cases, what appears to be a cheese allergy is actually a sensitivity to histamines, which are naturally found in aged cheeses such as Parmesan, Camembert, Brie, Gruyere, Cheddar, and Roquefort. Normally, when you eat foods that contain histamine, an enzyme called diamine oxidase helps you break it down. However, people with low levels of this enzyme may react to the histamines in aged cheese. One of the most common symptoms of histamine intolerance is a rash. Another condition commonly mistaken for a cheese allergy is lactose intolerance, which is a result of a digestive system malfunction rather than an immune system malfunction.
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History
The history of cheese slices is closely tied to the development of processed cheese, which is a product made from cheese mixed with an emulsifying agent and other ingredients such as vegetable oils, unfermented dairy, salt, food colouring, or sugar. The first industrial manufacture of processed cheese is attributed to Walter Gerber in Switzerland in 1911, who sought to create a cheese with a longer shelf life. Gerber's process involved adding sodium citrate to melted Emmentaler cheese, resulting in an emulsified cheese that could be re-cooled into a solid form.
In the 1900s, cheese was typically transported and sold in wedges cut from large wheels or blocks, which often led to crumbling and waste due to its short shelf life. The idea of creating shippable, long-lasting cheese slices emerged during this time, but it wasn't until the mid-20th century that significant advancements were made. In 1935, Norman, the younger brother of J.L. Kraft, began experimenting with a new method of cheesemaking. By pouring hot liquid cheese onto a cold stainless-steel table and cutting it, he created the first cheese "slices".
Kraft Foods played a pivotal role in the commercialisation of cheese slices. In 1942, Kraft temporarily halted cheese production to focus on supplying pre-served butter spreads and canned cheese for World War II troops. During this time, Norman and his nephew, an engineer, refined their cheese-slicing method by incorporating a chill roll, allowing for continuous production. After the war, in 1947, Kraft tested its new cheese slices in Detroit, but initial sales fell short of expectations as consumers didn't realise the cheese was pre-sliced.
In 1950, Kraft introduced Kraft DeLuxe, the first commercially packaged cheese slices. These slices were stacked and peelable but were not yet individually wrapped. That innovation came in 1965 with the introduction of Kraft Singles, the individually wrapped cheese slices that became a staple in American households. The development of individually wrapped slices was a collaborative effort, with Indiana-born engineer Arnold Nawrocki patenting a machine for producing them in 1956, followed by Kraft's own similar technology.
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Frequently asked questions
Cheese slices are made of cheese, mixed with other non-cheese ingredients. These ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients.
Yes, cheese slices are processed. All cheese is processed to some extent as it is a man-made product. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients.
Cheese slices are a good source of calcium and protein, but they are also high in calories, saturated fat, and sodium. Therefore, while they can be enjoyed in moderation, they should not be consumed in excess.
