The Core Components of Kraft Slices
While a variety of products exist under the Kraft Singles brand, the foundational ingredients for most varieties include a blend of real cheese and other dairy components, combined with emulsifying agents and preservatives. This unique composition is what gives the slices their signature melt and long shelf life. The specific ingredient list will vary slightly depending on the exact product (e.g., American slices, 2% milk slices, or flavored varieties) and the regional market it's sold in.
The Dairy and Cheese Base
At the heart of Kraft slices is a combination of dairy products. Contrary to a common misconception that they contain no real cheese, the primary ingredient is indeed a form of cheese, often cheddar. However, this is combined with other dairy-based components that alter its properties from traditional cheese:
- Cheddar Cheese: Cultured milk, salt, and enzymes form the base cheddar cheese used.
- Skim Milk and Milkfat: These are added to adjust the final texture and fat content.
- Milk Protein Concentrate and Whey: These components add protein and modify the consistency of the finished product.
Crucial Additives for Texture and Shelf Life
The properties that distinguish a Kraft slice from a block of natural cheese are largely due to the specific food additives used during its creation. The processing ensures a product that melts consistently without separating into a greasy mess.
- Emulsifying Salts: Sodium citrate and sodium phosphate are critical emulsifying agents. They stabilize the mixture of fats and liquids, preventing the cheese from breaking apart when heated.
- Preservatives: Sorbic acid or natamycin are added to inhibit mold growth and extend the product's shelf life.
- Coloring: Annatto and oleoresin paprika are natural color additives used to give the slices their familiar orange and yellow hues.
- Other Ingredients: Modified food starch and lactic acid help with consistency, and calcium phosphate can be added to increase calcium content.
The Manufacturing Process
The production of Kraft cheese slices is a precise, industrial process that differs significantly from traditional cheesemaking.
- Blending: The process begins with shredding natural cheeses, typically milder ones like cheddar, Colby, or washed curd.
- Melting and Mixing: The shredded cheese is mixed with water, milk solids, emulsifiers, and other ingredients. The mixture is then heated in large, industrial vats to a specific temperature, often exceeding 150°F.
- Emulsification: As the mixture melts, the emulsifying salts work to stabilize the fats and proteins, creating a homogeneous, molten mass.
- Pasteurization: The high heat not only melts the cheese but also pasteurizes the product, extending its shelf life by killing off bacteria.
- Forming and Cooling: The liquid cheese is then poured or extruded into molds or on a conveyor belt and rapidly chilled. This process forms the individual slices that are later wrapped.
- Wrapping: Each slice is individually wrapped in a process designed for convenience and freshness, as invented by Kraft in the 1950s.
Comparison: Kraft Slices vs. Natural Cheese
To fully understand the difference, a comparison of Kraft Singles to a natural cheese like cheddar is helpful. The disparity in ingredients and processing leads to distinct characteristics.
| Feature | Kraft Singles (Processed Cheese Product) | Natural Cheddar Cheese |
|---|---|---|
| Composition | Base of cheese (less than 51%), plus milkfat, milk protein concentrate, whey, water, and various additives. | Made exclusively from cultured milk, salt, and enzymes. |
| Melting Behavior | Melts very smoothly and evenly without separating due to emulsifying salts. | Can separate into a greasy layer when melted, as fats and proteins break down. |
| Flavor Profile | Mild, uniform, and consistent flavor designed for mass appeal. | Flavor can be complex and varies based on aging time and cheesemaking process. |
| Texture | Smooth, uniform, and pliable, even when cold. | Can be firm, crumbly, or soft, depending on the variety and age. |
| Shelf Life | Significantly longer due to pasteurization and preservatives. | Shorter shelf life and can grow mold if not stored properly. |
Conclusion
In essence, Kraft cheese slices are a 'pasteurized prepared cheese product' crafted from a blend of real cheese, dairy concentrates, emulsifying salts, and preservatives, not a single type of natural cheese. The meticulous manufacturing process ensures a consistently smooth, melty texture and extended shelf life, which are the main differentiators from traditional cheese. This composition allows the slices to perform reliably in applications like grilled cheese sandwiches and cheeseburgers. For consumers, understanding the ingredients means recognizing the product's function—as a convenient, reliable ingredient rather than an artisanal cheese.
Further Reading
For more detailed information on processed cheese manufacturing, consider consulting academic sources on dairy science, such as the Michigan State University publication titled Processed Cheese: What is that Stuff Anyway?.
Note: The specific labeling on Kraft Singles reflects changes in FDA regulations. In the early 2000s, Kraft changed its label from 'pasteurized process American cheese food' to 'pasteurized prepared cheese product' after a formula change involving milk protein concentrate, which is not a permitted ingredient for the former classification.
