Frederic Melton
Kraft American Cheese, synonymous with the iconic Kraft Singles, is a processed cheese product that was first introduced in the 1940s. Despite its name, Kraft Singles are not legally considered cheese as they contain less than 51% cheese. Instead, they are a processed amalgamation of pasteurized milk by-products, emulsifying agents, and melting salts. The manufacturing process involves melting chunks of cheddar, Colby, and/or Swiss cheese with a liquid and emulsifying agent, moulding the mixture into bricks or slices, and packaging the final product. This process was patented by James L. Kraft in 1916, revolutionizing the cheese industry by extending shelf life and improving shipping durability. Today, Kraft American Cheese remains a staple in American cuisine, known for its smooth, melty texture and versatile nature, commonly used in sandwiches, cheeseburgers, and grilled cheese.
| Characteristics | Values |
|---|---|
| Inventor | James L. Kraft |
| Year invented | 1916 |
| Type of cheese | Processed |
| Ingredients | Cheddar, Colby, Swiss cheese, liquid, emulsifying agent, pasteurized milk by-products, sodium citrate |
| Texture | Soft, sliceable, gooey, smooth, melty |
| Taste | Salty |
| Colour | Yellow, white |
| Additives | Sodium citrate, sodium phosphate |
| Manufacturing process | Chunks of cheese melted down with liquid and emulsifying agent, moulded into bricks or slices, packaged |
| Pasteurization temperature | 150 °F (66 °C) |
| Pasteurization duration | Minimum of 30 seconds |
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What You'll Learn
Kraft Singles are not legally cheese
Kraft Singles are a staple in many households, known for their convenience and signature yellow colour. However, despite their flavour and appearance, Kraft Singles are not legally considered cheese. In fact, they are classified as a "cheese food product" or "cheese product".
The distinction arises from the ingredients used in Kraft Singles. Real cheese is made primarily from milk, rennet, and salt, whereas Kraft Singles contain a variety of additional ingredients, including milk, whey, milk protein concentrate, milkfat, sodium phosphate, sorbic acid, and paprika extract. When all these ingredients are combined, Kraft Singles contain less than 51% real cheese, which is why they cannot be legally labelled as cheese.
The process of making Kraft Singles involves melting down 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 moulded into slices or blocks and packaged. While this process results in a product that tastes like cheese, it is legally considered a processed cheese food or product.
The history of Kraft Singles dates back to the early 1940s when they were first introduced as "Kraft De Luxe Process Slices". Initially, the slices were not individually wrapped, but in 1956, an American engineer, Arnold Nawrocki, developed a machine that revolutionized the packaging and marketing of the product. In 1965, Kraft began selling its iconic individually wrapped cheese slices, and the brand became synonymous with convenience and ease of use.
While Kraft Singles may not be legally classified as cheese, they have become a popular and beloved food item, especially for sandwiches and grilled cheese. Their unique blend of ingredients and processing techniques create a product that is irresistibly melty and has a long shelf life.
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The process was invented in Switzerland
The process of making American cheese was invented in Switzerland as a way of reducing cheese waste. The Swiss discovered that scraps from various cheese batches could be melted together to form a new product. This technique was then perfected in the US by Canadian-American entrepreneur and cheese salesman James Kraft, who obtained a patent for his manufacturing process in 1916. Kraft's innovation was to sterilize cheese and avoid food waste—the resulting blocks of soft, sliceable, rindless cheese stayed fresh for a few months, were easy to portion, and didn't dry out too fast.
The process of making American cheese has remained mostly unchanged since its invention. Chunks of cheddar, Colby, and/or Swiss cheese are melted down with a liquid and an emulsifying agent, such as sodium citrate or sodium phosphate, which gives the cheese its characteristic meltability. The mixture is then heated to at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization. The pasteurization process, along with the addition of sodium citrate, prevents the cheese fats from separating, ensuring a smooth and homogeneous texture.
The composition of processed American cheese is carefully controlled, with regulations on the percentage of milk fat, moisture, salt, and pH value in the final product. The resulting cheese has a medium-firm consistency, a low melting point, and a mild, creamy, and salty flavor. It is typically yellow or white in color, with yellow American cheese seasoned and colored with annatto.
While the term "American cheese" originally referred to traditional cheddars made in the US, it quickly became associated with the processed variety due to its long shelf life and easy shipping. The popularity of processed American cheese led to the proliferation of cheese products in supermarkets, with various shapes, forms, and labeling terms. Despite the negative perception of processed cheese by some, American cheese has earned its place as an iconic food item, particularly in sandwiches and burgers, where it is valued for its meltability, flavor, and ability to act as an adhesive layer.
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The process was perfected and patented by James L. Kraft in 1916
The process of making processed cheese was perfected and patented by James L. Kraft in 1916. Kraft, a Canadian-American entrepreneur and cheese salesman, developed the technique to sterilize cheese and avoid food waste. The result was blocks of soft, sliceable, rindless cheese that stayed fresh for a few months, were easy to portion, and didn't dry out too quickly. This was a significant improvement over traditional cheese, which tended to dry out and could be challenging to portion and store.
Kraft's process involved 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 was then molded into bricks or slices and packaged. The emulsifying agent is a key component, as it gives American cheese its iconic melting ability. When traditional cheese is heated, the fat, protein, and moisture separate, resulting in a greasy, clumpy mess. However, the emulsifying agent in processed cheese acts as a melting salt, gripping all the elements together and keeping them in a smooth, fluid emulsion even when melted.
The composition of processed American cheese is carefully controlled, with requirements for the percentage of milk fat, moisture, salt, and pH value. Additionally, the flavor, body, texture, color, and meltability are all specified to ensure a consistent product. This attention to detail and focus on creating a versatile, easy-to-use cheese is what has made Kraft American cheese a staple in households across the country.
The term ""American cheese" quickly became associated with this processed variety, and it gained immense popularity due to its long shelf life and ease of shipping. Kraft began marketing his patented product in the late 1910s, and it has since become a beloved and iconic part of American food culture, especially in grilled cheese sandwiches and cheeseburgers.
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The emulsifying agent gives it the ability to melt smoothly
The emulsifying agent in Kraft American cheese is what gives it its characteristic meltability. The word "plastic" is often used to describe this type of cheese, and while it may evoke negative connotations, it simply refers to the cheese's malleability and pliability. In other words, it's easy to shape and mold.
Kraft American cheese is a processed cheese made from a combination of different cheeses, such as cheddar and Colby, along with an emulsifying agent, typically sodium citrate or sodium phosphate, and other ingredients. The process of making this cheese involves grinding the cheese, mixing it with the emulsifying agent and other ingredients, and then heating it until it forms a homogeneous, melted mixture. This mixture is then heated to a minimum of 150 °F (66 °C) for at least 30 seconds during pasteurization. The emulsifying agent plays a crucial role in this process by keeping the fat, protein, and moisture in the cheese together, preventing them from separating during melting.
The addition of sodium citrate is particularly important as it allows the cheese to be pasteurized without its components separating. It grips all the elements together, resulting in a smooth, fluid emulsion even when melted. This is in contrast to natural cheeses like extra sharp cheddar, which tend to disintegrate into stringy bits and oily pools when melted due to the separation of fat, protein, and moisture.
The emulsifying agent also contributes to the long shelf life of Kraft American cheese, which was one of the original goals of its invention. By preventing the separation of the cheese's components, the emulsifying agent helps the cheese stay fresh and delays drying out. This property also makes it a versatile cooking ingredient, as it can be used in various dishes without the worry of it turning into a greasy, clumpy mess.
In conclusion, the emulsifying agent in Kraft American cheese is the key to its smooth melting ability. It ensures that the cheese maintains a homogeneous composition even when heated, resulting in a consistent and reliable product. This property has contributed to its popularity and made it a staple in many dishes, particularly sandwiches and burgers, where its meltability and adhesiveness enhance the overall culinary experience.
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It's made from melting chunks of cheddar, colby, and/or Swiss cheese
Kraft American cheese is made from melting chunks of cheddar, colby, and/or Swiss cheese. The process was invented in Switzerland as a way of reducing cheese waste, but it was perfected and patented by James L. Kraft in 1916. Kraft's method involved melting cheese chunks and combining them with a liquid and an emulsifying agent, such as sodium citrate, to create a smooth and homogeneous mixture. This mixture is then heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds during pasteurization. The resulting product is soft, sliceable, rindless, and has a long shelf life. It also melts smoothly without becoming greasy or clumpy, making it ideal for grilled cheese sandwiches and other dishes.
The addition of sodium citrate or a similar emulsifying agent is crucial as it prevents the cheese fats from separating during melting. This gives American cheese its characteristic meltability and gooey texture. The processed cheese is then molded into bricks or slices and packaged for sale. The term ""American cheese" quickly became associated with this processed variety due to its affordability and widespread popularity.
It's important to note that while Kraft Singles are often referred to as American cheese, they are not legally considered cheese. This is because they contain less than 51% cheese content, with the rest being a processed amalgamation of pasteurized milk by-products. Despite this, Kraft Singles have become synonymous with the image of a slice of American cheese, known for their plastic-like texture and gooey cheese pull.
To ensure the best processed cheese experience, it is recommended to carefully read the labels. There is a distinction between processed cheese, like block or deli-sliced American cheese, and processed cheese food or product, which can have a significantly lower fat content and a watery, bland taste. When purchasing American cheese, it is advisable to avoid products labeled as "imitation" or those that do not include the word "cheese" on the package.
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Frequently asked questions
Kraft American Cheese is made from a combination of cheddar, Colby, or Swiss cheese, along with an emulsifying agent and other ingredients. The emulsifying agent, such as sodium citrate or sodium phosphate, gives it its characteristic meltability.
The process of making Kraft American Cheese involves grinding traditional cheese, adding an emulsifying agent and other ingredients, and then mixing and heating the mixture until it forms a homogeneous blend. It is then pasteurized at a temperature of at least 150 °F (66 °C) for at least 30 seconds.
Kraft American Cheese was invented by James L. Kraft in 1916 to reduce cheese waste. By melting and combining scraps of cheese, he created a new product with a long shelf life and easy shipping, revolutionizing the cheese industry.
The original process for Kraft American Cheese, patented in 1916, remains mostly unchanged. However, Kraft has made some adjustments to the labeling and ingredients over the years, such as changing the name from "Pasteurized Process Cheese Food" to "Pasteurized Prepared Cheese Product."
