Understanding the Truth: How Much of Kraft Singles Is Actually Cheese?

According to the FDA, for a product to be legally labeled as "cheese," it must contain at least 51% real cheese. Kraft Singles, however, do not meet this standard and are instead labeled a "pasteurized prepared cheese product". This reveals the core difference between Kraft Singles and traditional, natural cheeses.

Quick Summary

Kraft Singles are not legally classified as cheese in the US because they contain less than the 51% natural cheese content required by FDA standards. The product, a "pasteurized prepared cheese product," consists of a blend of natural cheese, milk protein concentrate, whey, and emulsifying salts. This unique formulation gives it a characteristic melt and extended shelf life.

Key Points

• Less than 51% Cheese: By FDA regulations, Kraft Singles cannot be labeled as "cheese" because they contain less than 51% real cheese.

• Pasteurized Prepared Cheese Product: The official FDA-approved label for Kraft Singles is "pasteurized prepared cheese product," reflecting its blended, non-standardized composition.

• Emulsifying Salts: Crucial additives like sodium phosphate and sodium citrate prevent the milkfat and protein from separating, creating a smooth, even melt.

• Extended Shelf Life: The combination of pasteurization, emulsifiers, and preservatives gives Kraft Singles a significantly longer shelf life than natural cheese.

• Consistent Melt: The processing is engineered to provide a predictable, consistent melt, making it ideal for items like grilled cheese sandwiches and cheeseburgers.

What Defines a True Cheese?

Before diving into Kraft Singles, it's essential to understand what qualifies as true, natural cheese. Natural cheese is a complex product made from milk, enzymes (like rennet), and bacterial cultures. The process involves coagulating milk proteins (casein), separating the curds from the whey, and aging the curds over time. The result is a diverse range of products, from aged cheddars to fresh mozzarella, each with unique textures and flavors shaped by this natural process. The ingredients list for natural cheese is typically short and simple: milk, cultures, enzymes, and salt.

The FDA's Standards of Identity for Cheese Products

The U.S. Food and Drug Administration (FDA) has established standards of identity for various dairy products, including different classifications for processed cheeses. These regulations define the minimum percentage of natural cheese content and other permissible ingredients, which dictate how a product can be legally labeled.

• Pasteurized Process Cheese: This category requires a minimum of 51% natural cheese, with the rest made up of optional ingredients like cream, water, and emulsifying agents. An example would be some deli-sliced American cheese varieties.
• Pasteurized Process Cheese Food: This is a step down, containing at least 51% natural cheese but with more added dairy ingredients like milk, whey, and milk protein concentrate.
• Pasteurized Prepared Cheese Product: This is the category Kraft Singles fall under. The key difference is that this category has no federal standard of identity. This means it can contain less than 51% real cheese, allowing for more non-cheese ingredients to be added, though Kraft insists no vegetable oils are used.

The Ingredients That Define Kraft Singles

Examining the ingredient list of Kraft Singles reveals how the company creates its signature melt and texture. The primary ingredients are listed as cheddar cheese, whey, water, milk protein concentrate, and milkfat. The inclusion of whey and milk protein concentrate allows the product to achieve its desired characteristics without relying solely on natural cheese.

• Emulsifying Salts: Ingredients like sodium phosphate and sodium citrate are crucial to creating a smooth, homogenous product that melts without separating into greasy clumps. These emulsifying salts chelate the calcium in the cheese, altering the protein structure to allow for an even melt.
• Flavor and Color: The ingredient list often includes lactic acid for flavor and color additives like annatto and oleoresin paprika.
• Preservatives: Natamycin is sometimes included as a natural mold inhibitor to extend shelf life.

Kraft Singles vs. Natural Cheddar: A Comparison

Feature	Kraft Singles	Natural Cheddar Cheese
Classification	Pasteurized prepared cheese product	Natural, aged cheese
Legal Minimum Cheese Content	Less than 51% (no standard of identity)	100% (made from milk, enzymes, cultures)
Melting Behavior	Melts evenly and smoothly, resists separating	Can become greasy or separate when melted
Ingredients	Natural cheese, milkfat, whey, milk protein concentrate, water, emulsifying salts, colors	Milk, cultures, enzymes, salt
Nutritional Profile	Contains calcium, but also higher sodium and stabilizers	Contains calcium, protein, and milkfat, with fewer additives
Aging Process	No aging; heat-processed for stability	Aged for a period, which develops complex flavor
Flavor Complexity	Consistent, mild, and salty flavor	Deep, varied, and complex flavors depending on age and style
Shelf Life	Extended shelf life due to processing and preservatives	Shorter shelf life; prone to mold over time

The Role of Processing in Food Science

Processed cheese like Kraft Singles isn't an accident; it's a food science innovation with a long history. Developed in Switzerland in 1911 and patented by James L. Kraft in the US in 1916, processed cheese was created to solve a problem. How could cheese be made shelf-stable, consistent, and melt perfectly for mass production and distribution? The answer lay in processing and the addition of emulsifying salts.

The heat treatment during pasteurization kills off bacteria, extending the product's life far beyond that of natural cheese. Emulsifying salts transform the casein protein structure, preventing the fat and liquid from separating during melting. This makes Kraft Singles ideal for applications where a smooth, predictable melt is critical, such as on burgers or in a grilled cheese sandwich. While it may not offer the flavor complexity of aged cheddar, its functional properties and low cost have cemented its place in American cuisine.

The Final Verdict on Kraft Singles

So, how much of a Kraft Single is actually cheese? It contains a blend of real cheese, but less than 51%, which is why it's a "cheese product" and not legally just "cheese". The remainder is a combination of milk derivatives, water, and additives like emulsifying salts that give it its signature texture and stability. While it starts with a cheese base, the final product is a distinctly different entity designed for consistent, melty performance and extended shelf life. Understanding this distinction is key to making informed food choices. For more insight into cheese production and regulations, explore resources from authoritative sources like the U.S. FDA website.*

Conclusion

The phrase "how much of Kraft singles is actually cheese" is fundamentally based on a misunderstanding of its legal and chemical composition. By FDA standards, Kraft Singles are not classified as cheese because they contain less than 51% natural cheese. Instead, they are a 'pasteurized prepared cheese product,' engineered for a specific function, including a flawless melt and long shelf life. The ingredients list is more extensive than that of natural cheese, featuring emulsifying salts and milk protein concentrates to achieve its desired characteristics. While it serves a functional role in many recipes, its distinction from natural cheese is a matter of legal definition and food science, not just semantics. Its ingredients and processing make it a unique and reliable product, fulfilling a different culinary purpose than traditional dairy. Ultimately, the product is what its label says it is: a cheese product, not pure cheese.

Frequently Asked Questions

What is the legal difference between cheese and Kraft Singles?

The FDA defines legal standards for different cheese products. To be called 'cheese,' a product must contain at least 51% natural cheese. Kraft Singles, however, are a 'pasteurized prepared cheese product,' a category with no such minimum, allowing it to contain less.

Why do Kraft Singles melt so smoothly without becoming greasy?

Kraft Singles contain emulsifying salts, such as sodium phosphate and sodium citrate, that modify the protein structure. This prevents the milkfat from separating and ensures a smooth, consistent melt, unlike natural cheese which can become oily.

What are the primary ingredients in Kraft Singles?

The main ingredients include natural cheddar cheese, milkfat, whey, water, milk protein concentrate, and various emulsifying salts like sodium phosphate and calcium phosphate. Flavor and color additives are also included.

Are Kraft Singles bad for you?

While not inherently bad, Kraft Singles are a processed food with higher sodium content than natural cheese. They do provide some nutritional value like calcium and protein, but a balanced diet includes a variety of whole foods.

Is there any real cheese in Kraft Singles?

Yes, there is real, natural cheese in Kraft Singles, primarily cheddar cheese. However, it is a component of the blend and does not make up the majority of the final product.

Why is it labeled 'pasteurized prepared cheese product'?

The label reflects its composition and processing. It is pasteurized and contains cheese, but the addition of other dairy ingredients, water, and emulsifiers places it outside the legal definition of 'processed cheese' or 'cheese food'.

Can I use Kraft Singles for cooking that requires a uniform melt?

Yes, Kraft Singles are specifically formulated for a consistent, smooth melt without breaking or becoming greasy, making them ideal for applications like grilled cheese sandwiches, burgers, and sauces.