Have you ever wondered how Kraft string cheese is made? This delicious snack has been a favorite of many people for decades. In this article, we will take a closer look at the process of making Kraft string cheese.

The Ingredients

The first step in making Kraft string cheese is gathering all the necessary ingredients. The main ingredient is milk, which can come from cows, goats, or sheep. Other ingredients include salt, enzymes, and citric acid.

Milk Collection

The milk used to make Kraft string cheese is collected from dairy farms all over the country. The milk is then transported to the Kraft facility where it undergoes a series of tests to ensure its quality and safety.

Cheese Making Process

Once the milk has been tested and approved, it is time to start making the cheese. The first step in the process is pasteurization. This involves heating the milk to a specific temperature for a set amount of time to kill any harmful bacteria.

After pasteurization, enzymes are added to help break down the proteins in the milk. This process results in curds and whey separating. The curds are then cut into small pieces and heated again to remove more moisture.

The next step is stretching and molding the curds into their iconic string shape. This process involves stretching and twisting the cheese until it becomes long, thin strands that can be pulled apart into individual strings.

Finally, salt and citric acid are added for flavor before packaging and shipping off to stores around the world.

The Packaging

Kraft string cheese comes individually wrapped in plastic packaging, which helps keep it fresh for longer periods of time. Each package typically contains 12-16 individual strings of cheese.

Conclusion

There you have it! That’s how Kraft string cheese is made from start to finish. Now, the next time you enjoy a delicious string of cheese, you’ll have a better understanding of all the hard work and dedication that goes into making it.

  • Pasteurization
  • Enzyme addition
  • Curds are cut and heated to remove moisture
  • Stretching and molding into strings
  • Salt and citric acid added for flavor