Kraft American Cheese: Processed Cheese's Inner Workings

Kraft American cheese, or Kraft Singles, is a type of processed cheese made from pasteurized milk by-products. It was invented in the 1940s by James L. Kraft, the founder of Kraft Foods Inc., and patented in 1916. The manufacturing process involves melting chunks of cheddar, Colby, or Swiss cheese with a liquid and an emulsifying agent, such as sodium citrate, which allows the cheese to melt smoothly without separating. The resulting mixture is then molded into bricks or slices and packaged. Kraft American cheese has a long shelf life, is easy to ship, and has a distinctively smooth and melty texture, making it a popular choice for sandwiches, cheeseburgers, and grilled cheese.

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Kraft Singles are not legally cheese

In the United States, the Food and Drug Administration (FDA) regulates the labelling of these foods. The term "American cheese" rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S. However, Kraft has changed the labels on its Singles product from the FDA-controlled "Pasteurized Process Cheese Food" to the unregulated "Pasteurized Prepared Cheese Product". This allows them to use inexpensive imported milk protein concentrate (MPC) in their product.

Kraft Singles are not the only product to get around labelling laws in this manner. Many other products use unregulated terms to describe their products, which can be misleading to consumers. To truly understand what is in a product, it is important to look beyond the name of the product and read the ingredients list.

The process of making American cheese was invented in Switzerland as a way to reduce cheese waste. In 1916, James L. Kraft, the founder of Kraft Foods Inc., perfected the technique in the US and obtained a patent for his manufacturing process. The term "American cheese" soon became associated with this processed variety of cheese.

The process for making American cheese was invented in Switzerland

The process of making American cheese involves melting chunks of cheddar, Colby, and/or Swiss cheese with a liquid and an emulsifying agent, such as sodium citrate or sodium phosphate. This mixture is then molded into bricks or slices and packaged. The emulsifying agent gives American cheese its characteristic smooth melt, without the grease or clumps that can come from melting a traditional cheese like sharp cheddar.

Federal laws mandate that American cheese made from more than one type of cheese be labelled as "pasteurized process American cheese". This product must be entirely cheese, except for the addition of an emulsifying agent, salt, colouring, acidifying agents, and optional dairy fat sources, which cannot exceed 5% of the total weight. If the product is at least 51% cheese but includes other specific dairy ingredients, it is labelled as a "pasteurized process American cheese food".

Kraft Singles, introduced in the early 1940s, are an example of a product that falls outside these federal labelling laws. Containing less than 51% cheese, they are legally not a "cheese", but rather a "pasteurized prepared cheese product".

The emulsifying agent in American cheese gives it the ability to melt smoothly

The emulsifying agent in American cheese, such as sodium citrate or sodium phosphate, is what gives it its characteristic smooth-melting ability. This is because cheese is a delicate emulsion of fat, protein, and moisture. When traditional cheeses are heated, the fat melts and rises to the surface, the proteins break down, and the moisture is expelled, causing the cheese to split into a greasy, clumpy mess. However, the emulsifying agent in American cheese acts as a melting salt, gripping these elements together and keeping them in a smooth, fluid emulsion even as they melt. This results in a sleek, silky cheese sauce that doesn't require the use of cornstarch or flour, which can leave a powdery aftertaste if not thoroughly cooked.

The smooth-melting property of American cheese is one of the reasons why it is a popular choice for sandwiches, cheeseburgers, and grilled cheese sandwiches. It not only contributes flavor but also acts as an adhesive layer, helping to maintain the form of the sandwich or burger. The Philly cheesesteak, for example, originally used provolone cheese but has now adopted white American cheese slices as a common ingredient.

The process of making American cheese was invented in Switzerland as a way to reduce cheese waste by melting together scraps from various batches of cheese. In 1916, James L. Kraft, the founder of Kraft Foods Inc., perfected and patented this process in the United States, creating the first processed American cheese. The term "American cheese" soon began to refer to this processed variety, which was developed to sterilize cheese, avoid food waste, and increase shelf life.

While the process of making American cheese has remained mostly unchanged, it has faced some criticism for its use of unregulated terms and the inclusion of ingredients like milk protein concentrate. Despite this, American cheese continues to be a popular choice for its unique melting abilities and versatility in various dishes.

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The term American cheese refers to the processed variety

The term "American cheese" refers to the processed variety, which was first invented in Switzerland as a way to reduce cheese waste. In 1916, Canadian-American entrepreneur and cheese salesman James Kraft perfected and patented the process in the US, marking the beginning of the popular American cheese we know today. Kraft began marketing it in the late 1910s, and the term "American cheese" quickly became synonymous with this processed variety.

American cheese is made by melting chunks of cheddar, Colby, and/or Swiss cheese with a liquid and an emulsifying agent, such as sodium citrate or sodium phosphate. This mixture is then molded into bricks or slices and packaged. The emulsifying agent is what gives American cheese its signature smooth and creamy texture, allowing it to melt evenly without becoming greasy or clumpy. This unique property makes it a popular choice for sandwiches, cheeseburgers, and grilled cheese sandwiches, where it acts as both a flavourful ingredient and an adhesive layer.

It's important to note that the term "American cheese" does not refer to any cheese made in the United States, but specifically to this processed variety. The process of making American cheese involves blending different types of cheese, which is why it falls under the category of processed cheese. The addition of emulsifying agents and other ingredients gives it a distinct texture and flavour that sets it apart from traditional cheeses.

While American cheese is known for its meltability, it's important to distinguish between different types of processed cheese products. Block or deli-sliced American cheese, often simply referred to as "American cheese," has a higher fat content, resulting in a rich and creamy mouthfeel. On the other hand, processed cheese food or products, like Velveeta and most packaged cheese singles, have a lower fat content and may taste watery and bland in comparison.

Despite its popularity, American cheese has received some criticism from the food community. Some consider it "fake" cheese due to its highly processed nature and the use of the word "plastic" to describe its easily shaped and moulded texture. However, it's important to note that the term "plastic" in this context simply refers to its malleability, which is a characteristic shared by many types of cheese.

The process for making Kraft American cheese has not changed much since it was patented in 1916

The emulsifying agent in American cheese is what gives it its characteristic meltability. It allows the cheese to melt smoothly without becoming greasy or clumpy. This is because cheese is a delicate suspension of fat, protein, and moisture, and the emulsifying agent helps to keep these elements together in a smooth, fluid emulsion as they melt. Sodium citrate or sodium phosphate are commonly used as emulsifying agents in American cheese.

The process of making American cheese involves grinding traditional cheese and combining it with emulsifying agents and other ingredients. The mixture is then heated to at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization. This step is crucial as it prevents the cheese fats from separating and ensures the homogeneity of the final product. The composition requirements for processed American cheese control the percentage of milk fat, moisture, salt, and pH value, along with specifications for flavour, body, texture, colour, and meltability.

While the basic process has remained unchanged, there have been some minor adjustments over the years. For example, in 2003, Kraft changed the label on its Singles product from "Pasteurized Process Cheese Food" to the unregulated "Pasteurized Prepared Cheese Product". This allowed them to use inexpensive imported milk protein concentrate in their product. Despite this, the core process of making Kraft American cheese has remained consistent since its invention over a century ago.

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