Decoding the 'Processed' Label on Kraft American Cheese
For many, Kraft Singles are the quintessential image of American cheese, known for their perfect, gooey melt on a burger or grilled cheese. However, this signature meltability is a key indicator of its processed nature. While many foods undergo some form of processing, from pasteurizing milk to grinding spices, Kraft American cheese slices are not simply heat-treated natural cheese. Instead, they are a 'pasteurized prepared cheese product,' a category defined by a specific manufacturing process and a composition that sets it apart from traditional, natural cheese.
The FDA's Definition of 'Cheese Product'
To understand why Kraft Singles are labeled this way, it's necessary to look at the U.S. Food and Drug Administration's (FDA) standards of identity. The FDA has different legal classifications for dairy products, which dictates how they can be labeled. While some processed cheese can be called 'pasteurized process cheese,' a product like Kraft Singles, which contains a smaller percentage of actual cheese, falls into the category of 'pasteurized prepared cheese product'. This distinct labeling is a result of the product's ingredients and composition, which includes additional components not found in natural cheese.
For a product to be called a "pasteurized process cheese food," it must contain at least 51% cheese. A product like Kraft Singles contains even less, which is why it receives the more generic and legally unregulated title of "pasteurized prepared cheese product". This subtle but important distinction clarifies that Kraft Singles are not just melted cheese but a unique food product formulated for specific characteristics, like a consistent melt and long shelf life.
What Goes into a Kraft American Cheese Slice?
The unique consistency and behavior of Kraft American cheese come from a combination of ingredients, not just milk curds. The formulation includes several non-cheese elements that aid in its processing and functionality.
- Cheese: The base of the product does include actual cheese, often a blend of natural cheeses like cheddar and Colby. However, this cheese makes up less than half of the final product.
- Emulsifying Agents: The most critical components are emulsifying salts, such as sodium citrate and sodium phosphate. In natural cheese, calcium holds the milk proteins together in a network. When heated, this network breaks, causing the fat to separate and creating a greasy, lumpy melt. Emulsifying salts chelate (or 'grab') the calcium, breaking down the protein network and allowing for a perfectly smooth, even, and consistent melt.
- Dairy Solids: Additional dairy components like milk protein concentrate, whey, skim milk, and milkfat are added to the mixture. These additions reduce the overall cost and affect the product's texture and moisture content.
- Coloring: For the classic yellow American cheese, annatto extract is added. The white version is made without this additional coloring.
- Preservatives and Flavors: Preservatives like sorbic acid extend the shelf life, while other additives ensure a uniform flavor.
The Manufacturing Process: Blending and Heating
Kraft's founder, James L. Kraft, patented the method for producing processed cheese in 1916. The modern process follows a similar principle, involving a precise series of steps to achieve the desired result.
- Preparation: First, natural cheeses are selected and their rinds are removed. The cheese is then ground into small pieces.
- Mixing and Heating: The ground cheese is blended with water, emulsifying salts, and other ingredients. This mixture is heated to a specific temperature, typically between 150°F and 175°F, with constant agitation.
- Pasteurization: The heating process not only melts the ingredients into a homogeneous, flowing mass but also pasteurizes the mixture, killing harmful bacteria and extending the product's shelf life.
- Cooling and Molding: The hot liquid is then poured into molds, cooled, and cut into the individually wrapped slices we recognize today.
This entire process is designed for consistency, safety, and shelf stability, leading to a product that performs reliably in a variety of cooking applications.
Comparison Table: Kraft American vs. Natural Cheese
| Feature | Kraft American Cheese Slice (Processed) | Natural Cheese (e.g., Cheddar) |
|---|---|---|
| Ingredients | A blend of less than 51% natural cheese with emulsifying salts, whey, milk protein concentrate, water, and other additives. | Made almost entirely from cow's milk (curds), salt, and enzymes. |
| FDA Classification | "Pasteurized Prepared Cheese Product" due to low cheese content. | Legally defined as "cheese". |
| Melt | Melts uniformly and smoothly without separating or becoming greasy due to emulsifying salts. | Separates into solid protein and liquid fat when heated for a long time. |
| Flavor Profile | Mild and consistent, designed for broad appeal. | Complex and varied, depends on the type of cheese and aging process. |
| Shelf Life | Significantly longer shelf life due to pasteurization and preservatives. | Generally shorter shelf life and requires consistent refrigeration. |
| Texture | Soft, smooth, and pliable; uniform throughout the slice. | Denser, sometimes crumbly or grainy, and can vary depending on age. |
| Cost | Generally more affordable than natural cheese due to alternative ingredients. | More expensive due to production costs and aging requirements. |
The Takeaway: It's Not a Fake Food, Just a Different One
Labeling Kraft American cheese as "processed" isn't a judgment of its quality, but rather an accurate description of how it is made. It's a culinary tool designed for a specific purpose: a reliable, consistent melt that natural cheese cannot always provide. While natural cheese may be preferred by some for its complex flavor and simpler ingredient list, Kraft American cheese has its own place in the kitchen.
The key is consumer awareness. By understanding the FDA's classifications and the ingredients involved, buyers can make an informed choice based on their preferences. Processed cheese is not "fake" or made of plastic, as some myths suggest. It's a carefully engineered food product made from real dairy ingredients that simply don't fit the strict legal definition of natural cheese. The long shelf life, consistent flavor, and incredible melting properties are all intentional results of the processing, making it a reliable and convenient option for many classic dishes.
For more information on processed cheese regulations, consult the U.S. FDA’s Code of Federal Regulations, Part 133.(https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm)
Conclusion
In conclusion, the answer to "Is Kraft American cheese slice processed?" is an unequivocal yes. It is not natural cheese but a "pasteurized prepared cheese product" made by blending less than 51% cheese with other dairy ingredients, emulsifying salts, and additives. This intentional processing results in its signature characteristics, such as a smooth melt and an extended shelf life. Knowing the difference allows consumers to appreciate the product for its designed purpose while understanding why it's distinct from traditional, natural cheeses.
