The simple question, "Is Kraft cheese processed cheese?", has a surprisingly complex answer. While the brand is famous for products like Singles and Velveeta, which are definitively processed, the portfolio also includes more traditional cheese offerings. A consumer's perception of what constitutes "cheese" versus a "cheese product" is often shaped by the unique melting properties and long shelf life of these processed varieties.
Understanding Processed Cheese Classifications
The U.S. Food and Drug Administration (FDA) has specific legal definitions that dictate how a cheese product must be labeled. This regulatory framework is key to understanding the nature of Kraft's offerings.
Pasteurized Process Cheese
This classification applies to products that are made from a blend of natural cheeses that are melted, pasteurized, and mixed with an emulsifying agent like sodium citrate. They must contain at least 51% natural cheese.
Pasteurized Process Cheese Food
Containing less natural cheese and more added ingredients than "pasteurized process cheese," these products still require at least 51% natural cheese.
Pasteurized Prepared Cheese Product
This is the category where many of Kraft's most recognizable products fall. The label "pasteurized prepared cheese product" is used when a product contains less than 51% actual cheese curds or includes other non-traditional dairy additives. This regulatory detail is why Kraft Singles can't simply be labeled as "cheese".
Kraft Singles: The Most Famous Processed Cheese Product
Kraft Singles are the quintessential American processed cheese, but they are technically a "pasteurized prepared cheese product". Introduced in 1950 as "Kraft De Luxe Process Slices," their unique manufacturing process and ingredient list separate them from natural cheese.
- Composition: While Singles contain real cheese and milk, they also feature ingredients like whey, milk protein concentrate, and emulsifying salts. These additions ensure a consistent, uniform texture and long shelf life.
- Manufacturing: Instead of being sliced from a block, each single is individually formed during manufacturing. Hot, blended paste is injected into a plastic wrapper, then cooled.
- Melt Factor: The emulsifying salts prevent the dairy fat from separating during melting, creating the signature smooth, gooey melt that makes them popular for burgers and grilled cheese.
What About Velveeta and Cheez Whiz?
Like Singles, Velveeta and Cheez Whiz are also classic Kraft processed cheese products, though in different forms. Velveeta, once called a "pasteurized process cheese spread," was reclassified to "pasteurized prepared cheese product" in 2002 after the FDA warned Kraft about a formulation change that added milk protein concentrate. Today's Velveeta is made with pasteurized milk and whey but heavily relies on emulsifying salts to achieve its velvety texture and melt. Cheez Whiz is another example of a spreadable processed cheese product designed for consistency and convenience.
Not All Kraft Cheeses Are Created Equal
It's important to remember that not all products sold under the Kraft name are processed cheese products. The company also sells traditional, natural cheeses, such as blocks of cheddar or mozzarella. These products are made by standard cheesemaking methods, involving milk, cheese cultures, and enzymes, and do not contain the emulsifying salts necessary for the smooth, homogenous melt of processed cheese. Reading the ingredient list and product label is the easiest way to differentiate a natural Kraft cheese from a processed one.
Processed vs. Natural Cheese: A Comparison
| Feature | Kraft Processed Cheese Product | Natural Cheese (e.g., Kraft block cheddar) |
|---|---|---|
| Ingredients | Natural cheese blend, whey, milk protein concentrate, emulsifiers, preservatives, coloring | Milk, cheese culture, salt, enzymes |
| Texture | Soft, consistent, and smooth | Varies by type; can be firm, crumbly, or creamy with less uniformity |
| Melting | Melts uniformly and smoothly without separating | May separate into protein and fat when heated; less predictable |
| Shelf Life | Very long and shelf-stable due to preservatives | Shorter shelf life; requires refrigeration |
| Flavor | Milder, more consistent, and less complex | More complex and diverse flavor profile depending on aging |
Conclusion
In summary, the statement that "Kraft cheese is processed cheese" is both true and false, depending on the specific product. While the brand's most recognizable items, such as Kraft Singles and Velveeta, are classified as processed cheese products by the FDA, the company also sells traditional, natural cheeses. The difference lies in the ingredients and manufacturing process, particularly the addition of emulsifying agents that enable a consistent melt and extended shelf life in processed varieties. When in doubt, checking the product label for specific regulatory terms can quickly clarify its true nature.
The Science Behind Processed Cheese
For those interested in the food science behind the uniform texture, Silverson Machines offers a technical explanation of the production process.
Final Thoughts on Kraft Cheese
Ultimately, whether you prefer the convenience and unique melt of Kraft's processed offerings or the nuanced flavors of its natural cheeses is a matter of personal preference and culinary application. The key is to understand the distinction and make an informed choice based on your needs.
