What Percentage of Kraft Singles Is Actual Cheese?

November 22, 2025 •

2 min read

According to the U.S. Food and Drug Administration (FDA), Kraft Singles do not contain enough actual cheese to legally be called 'cheese'. The product, officially labeled as a 'Pasteurized Prepared Cheese Product,' contains less than 51% natural cheese. This article breaks down the ingredients and regulations to clarify what percentage of Kraft Singles is actual cheese.

Quick Summary

Kraft Singles are not legally classified as cheese because they contain less than 51% natural cheese. The product is a blend of natural cheese, milk protein concentrate, whey, and emulsifiers, which gives it its uniform texture and long shelf life.

Key Points

Less Than 51% Cheese: Kraft Singles legally contain less than 51% natural cheese, which prevents them from being classified as 'cheese' by the FDA.
FDA Designation: The product is labeled a 'Pasteurized Prepared Cheese Product' because it does not meet the minimum cheese content required for 'pasteurized process cheese'.
Key Additives: Emulsifying salts like sodium phosphate are used to create the smooth, uniform melting texture and to prevent separation when heated.
Contains Whey and Milk Protein: The ingredient list includes milk protein concentrate and whey to standardize the fat and protein content and ensure consistency.
Extended Shelf Life: The combination of processing and preservatives gives Kraft Singles a much longer shelf life than natural cheese.
Distinct Melting Property: The additives ensure the product melts smoothly and evenly without clumping or becoming oily, a key reason for its popularity.
Higher Sodium Content: Processed cheese products generally contain more sodium than natural cheese due to the use of added salts.

Decoding the 'Pasteurized Prepared Cheese Product' Label

To understand the composition of Kraft Singles, it's essential to recognize the difference between 'cheese' and 'cheese product.' FDA regulations establish 'Standards of Identity' for dairy items. A product must contain at least 51% natural cheese to be classified as 'pasteurized process cheese'. Kraft Singles, however, are labeled as a 'Pasteurized Prepared Cheese Product,' a category without a federal standard of identity, allowing for a lower proportion of natural cheese.

The Anatomy of a Kraft Single

The ingredient list for Kraft Singles American includes cheddar cheese, skim milk, milkfat, milk protein concentrate, and whey. It also contains calcium phosphate, sodium phosphate, modified food starch, salt, lactic acid, oleoresin paprika, natamycin, enzymes, cheese culture, and annatto. Ingredients like milk protein concentrate, whey, and emulsifying salts contribute to the product's distinctive texture and extended shelf life.

The Role of Emulsifying Salts

Emulsifying salts, such as sodium phosphate, are crucial in processed cheese production. In natural cheese, calcium holds together the casein proteins. Heating can disrupt this structure, causing the cheese to become stringy or separate. Emulsifying salts bind to the calcium, breaking down the protein matrix and allowing fat and protein to remain blended for a smooth, uniform melt.

Natural vs. Processed: A Comparative Table


Feature	Natural Cheese (e.g., Aged Cheddar)	Processed Cheese Product (Kraft Singles)
Primary Ingredients	Milk, bacterial culture, salt, enzymes	Natural cheese (less than 51%), water, milk proteins, emulsifiers
FDA Classification	'Cheese'	'Pasteurized Prepared Cheese Product'
Melting Properties	Can become greasy or lumpy when heated	Melts smoothly and uniformly, without separating
Shelf Life	Shorter; requires consistent refrigeration	Significantly longer; designed for extended storage
Flavor Profile	Complex, can vary based on aging	Consistent and mild
Sodium Content	Generally lower	Higher, due to added salts and preservatives
Additives	Minimal or none	Contains emulsifiers, stabilizers, preservatives, and coloring

Why Do People Choose Kraft Singles?

Kraft Singles remain popular due to their predictable melt, ideal for dishes like grilled cheese. Their long shelf life, consistent flavor, and the convenience of individually-wrapped slices also contribute to their market presence.

The Health and Nutrition Perspective

From a nutritional viewpoint, a Kraft Single offers some calcium and protein but is also a source of sodium and saturated fat. Classified by some as an ultra-processed food, it can be linked to health concerns if consumed excessively. However, a single slice in a balanced diet is generally not harmful. The higher sodium content and added ingredients differentiate it nutritionally from natural cheese.

Conclusion

The precise percentage of natural cheese in Kraft Singles is not publicly disclosed but is less than 51%. This is why the product is designated a 'Pasteurized Prepared Cheese Product'. The remaining ingredients, including other dairy components and additives, contribute to its unique texture, stability, and melting characteristics. While not solely natural cheese, Kraft Singles are valued for their specific functionality and consistent taste, though they contain more sodium and are more processed than natural cheeses.

Frequently Asked Questions

The main difference is the percentage of natural cheese. According to the FDA, 'cheese' or 'processed cheese food' must contain at least 51% natural cheese, while a 'cheese product' contains less and has no legal standard of identity.

Kraft Singles melt smoothly due to the addition of emulsifying salts, such as sodium phosphate. These salts prevent the protein matrix from breaking down when heated, allowing the fat and protein to remain blended and the cheese to melt uniformly.

When consumed in moderation, Kraft Singles are not considered 'bad.' They contain calcium and protein but are also higher in sodium and saturated fat compared to many natural cheeses. Health concerns are typically linked to ultra-processed foods when they make up a large portion of one's diet.

Yes, Kraft Singles do contain real cheese, such as cheddar, but it makes up less than 51% of the final product. The rest of the product consists of other dairy components, emulsifiers, and preservatives.

The label 'Pasteurized Prepared Cheese Product' is used because the product does not meet the FDA's minimum requirement of 51% natural cheese to be called 'cheese' or 'cheese food'.

The term 'American cheese' can refer to a deli-sliced natural cheese or a processed cheese product. Kraft Singles are a specific brand of processed American cheese product and are not representative of all American cheese.

Kraft Singles contain enzymes in their cheese ingredients. While modern cheese production often uses microbial enzymes, some forms of processed cheese have used animal rennet. However, Kraft often uses microbial enzymes, and many Kraft Singles products are suitable for vegetarians.