The FDA's Definition of Cheese
To understand why Kraft American cheese isn't considered 100% cheese, it's essential to look at the U.S. Food and Drug Administration's (FDA) classifications. The FDA sets specific legal standards for dairy products, which dictate how they must be labeled.
Legally, what's in a name?
The distinction between 'cheese' and 'pasteurized prepared cheese product' comes down to the percentage of actual cheese solids and the addition of other ingredients. A product can only be called 'cheese' if it meets specific criteria, primarily that it contains a certain percentage of actual cheese and very few additives. For many Kraft Singles, which are individually wrapped, they contain less than the required amount of cheese to be labeled as such.
What is Kraft American Cheese made of?
While the exact recipe is proprietary, the ingredients list on a package of Kraft Singles reveals a blend of dairy and non-dairy components.
Common ingredients include:
- Cheddar cheese
- Whey (a byproduct of cheese making)
- Milkfat
- Milk Protein Concentrate (MPC)
- Water
- Emulsifiers (like sodium phosphate) to ensure it melts smoothly without separating
- Salt
- Coloring agents (like annatto and oleoresin paprika)
- Sorbic acid as a preservative
The Role of Emulsifiers and Additives
The inclusion of emulsifying salts like sodium citrate and sodium phosphate is a key differentiator. These agents are responsible for the incredibly consistent and smooth melt of a Kraft Single, something a natural cheese like cheddar cannot achieve. When natural cheese melts, its fat and proteins tend to separate and become oily. Emulsifiers bind these components together, resulting in that classic, unbroken, gooey texture.
Natural Cheese vs. Kraft Singles Comparison
| Feature | Natural Cheddar Cheese | Kraft Singles (Pasteurized Prepared Cheese Product) |
|---|---|---|
| Primary Ingredients | Milk, salt, cultures, enzymes | Blend of cheese, whey, milk protein concentrate, water, emulsifiers, salt, and preservatives |
| Real Cheese Content | 100% | Contains less than 51% actual cheese |
| Melting Properties | Separates into protein solids and oily fat when heated | Melts uniformly and smoothly without breaking |
| Shelf Life | Shorter; prone to mold | Extended due to preservatives |
| Flavor Complexity | Varies significantly with aging; complex and nuanced | Mild, consistent flavor profile |
| Labeling | Labeled as 'cheese' or specific variety (e.g., 'Cheddar cheese') | Labeled as 'pasteurized prepared cheese product' |
The Evolution of Processed Cheese
James L. Kraft patented a method for producing processed cheese in 1916. This innovation involved melting and blending various cheeses with emulsifying salts to create a product with a longer shelf life and more consistent texture. This process revolutionized the industry and made cheese products widely accessible and affordable for the masses.
Conclusion
In short, the answer to "Is Kraft American cheese 100% cheese?" is no. While it does contain real cheese as an ingredient, the final product is a blend of cheeses and other additives, which the FDA legally classifies as a "pasteurized prepared cheese product". The addition of ingredients like milk protein concentrate, water, and emulsifiers fundamentally changes the composition, moving it away from the legal definition of 100% cheese. Understanding this distinction is key to making informed decisions about what you eat. Ultimately, it comes down to a choice between the pure, complex flavor of natural cheese and the reliable melt and shelf-stability of a processed cheese product.
The history of processed cheese
For a deeper dive into the historical context and legal battles surrounding processed cheese, you can explore resources that detail the evolution of dairy regulations.
Where can you find this information?
Outbound link: Allrecipes' article on the history of American Cheese
Why does it matter?
Understanding the difference between processed and natural cheese is important for nutritional reasons, as processed versions often contain higher sodium and preservatives. For those with dietary restrictions or who prefer fewer additives, reading the label is the most reliable way to know what you're consuming.
The Takeaway
- Read the Label: The first ingredient listed on Kraft Singles isn't always 'cheese.' Checking the ingredient list is the most reliable way to know what you're eating.
- Look for FDA Terms: If the label says 'pasteurized prepared cheese product' or 'pasteurized process American cheese food,' it contains a blend of ingredients and is not 100% cheese.
- Enjoy Both: There's no harm in enjoying Kraft Singles for their specific qualities, like melting perfectly on a grilled cheese, as long as you're aware of what it is. For different applications, natural cheese might be the better choice.
