The short and simple answer is yes, Kraft Singles are a dairy product because they are made with milk and other dairy-derived ingredients. However, the product is not legally defined as 'cheese' in the United States, which is where much of the confusion arises. Understanding the difference requires a deeper look into food science, legal classifications, and the ingredients that create the iconic, smooth-melting slice.
The Dairy Answer: The Milk Is Key
Despite the product's processed nature, a quick glance at the ingredients list reveals that Kraft Singles are undeniably a dairy item. The primary ingredients include Cheddar cheese, skim milk, milkfat, and whey. All of these are derivatives of milk and make the product unsuitable for anyone following a strict vegan diet or for those with a cow's milk protein allergy.
Understanding the "Pasteurized Prepared Cheese Product" Label
In the U.S., the Food and Drug Administration (FDA) has specific regulations for what can be called "cheese." For a product to be labeled as a "pasteurized process cheese food," it must contain at least 51% natural cheese. Kraft Singles contain less than this amount, which is why the label explicitly refers to the item as a "pasteurized prepared cheese product". The distinction legally separates it from natural cheese, but it doesn't change its dairy roots.
What's in a Kraft Single?
To achieve its signature melt and texture, Kraft Singles contain several key ingredients in addition to milk products:
- Milk and Cheese: The base of the product, although the percentage of natural cheese is a minority component.
- Milk Protein Concentrate and Whey: Additional dairy derivatives added to the mix to enhance the product.
- Emulsifying Salts: Such as sodium phosphate, which prevent the fat from separating from the protein during melting and cooking. This is the secret behind the famously uniform melt.
- Other Additives: Preservatives like Natamycin, food coloring (annatto and paprika extract), and modified food starch contribute to the desired texture and extend shelf life.
The Science Behind the Melt
Natural cheese, when melted, often separates into a lumpy protein gel and liquid fat. This is because the calcium holds the casein protein network together. The emulsifying salts in processed cheese products, like sodium phosphate, work by sequestering calcium, allowing the casein network to break down into smaller, more uniform particles. When the processed cheese melts, these smaller protein units can mix evenly with the fat, resulting in a smooth, gooey texture that resists separating or becoming oily.
Comparison: Kraft Singles vs. Natural Cheese
This table outlines the key differences between Kraft Singles and natural cheese.
| Feature | Kraft Singles (Processed Cheese Product) | Natural Cheese |
|---|---|---|
| Dairy Content | Yes, contains milk and milk derivatives | Yes, made from milk |
| Legal Definition | "Pasteurized prepared cheese product" | Legally defined as "cheese" |
| Cheese Percentage | Less than 51% actual cheese | Typically 100% aged, fermented cheese curds |
| Key Ingredients | Cheese, whey, milkfat, emulsifiers, preservatives, coloring | Milk, cultures, enzymes, salt |
| Melt Properties | Smooth, uniform, resists separation when heated | Can separate into protein solids and oil when heated |
| Shelf Life | Very long due to processing and preservatives | Shorter, depends on the type and aging process |
Conclusion: The Answer is In the Ingredients
In summary, the answer to "Are Kraft Singles considered dairy?" is a definitive yes. The product is made with milk and a variety of dairy-derived ingredients. The more accurate and complex question, however, is whether they are considered "cheese." On that front, the answer is no, according to both the FDA and a comparison of its ingredients and production process to natural cheese. For consumers, this distinction is crucial. It means the product is not suitable for those with milk allergies, and it explains why Kraft Singles have such a distinct texture and melting quality compared to traditional cheese. To explore the official FDA standards for different types of processed cheese, view this resource from Michigan State University.
