From the Kraft site:
VELVEETA - CHEESE - REGULAR
Ingredients: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.
Size: 16 OZ
NOw this is a bit misleading as it doesn't say cheese anywhere. But it has to have at least 51% cheese in it. The milk is turned into cheese by adding the cheese culture.
Actually, if you look at this properly, the milk is made into cheese which is then combined with the whey (a by-product of the cheese making process), and other ingredients. Velveeta is an amalgamation of different cheeses, salt, milk, water, and the other ingredients, blended together to form a smooth mleting, and very creamy cheese product. Just for grins, I made some home-made cheese product by combining medium cheddar, swiss, or was it mozarella, and cottage cheese with milk and salt. The result was very close in both flavor and texture to velveeta. The ingredient list used to say what cheeses were used and I simply used the same. There are now weird chemicals in it. The milk protien is probably sodium caseinate, used in powdered coffee creamers and a host of ready-made diet shakes (Slim-Fast type drinks, or Carnation Instant Breadfast). Anatto coloring is a natural coloring derived from annato, a spice.
Sooooo, the only real downside to Velveeta is the fat content, as with all cheeses (except the cheeses where the fat was reduced or elliminated). American cheese is basically the same cheese, but with less salt and flavor (a different mixture of cheeses maybe).
Seeeeeeya; Goodweed of the North
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