Talk:Velveeta/Archives/2015

Genuine cheese?

The "Marketing and advertising" section implies that genuine cheese has not been used since the 1980s. Is that correct? Does it currently not contain genuine cheese? Sam Tomato (talk) 00:20, 5 February 2015 (UTC)

It's a matter of legal definitions. In the U.S., adding and of several ingredients (emulsifiers, saturated vegetable oils, salt, colorings, whey and/or sugar) in limited amounts to cheese results in "processed cheese". All "American cheese" is processed cheese.

Various other definitions exist for "cheese food", "cheese spread" and "cheese product". The addition of milk protein concentrate bumps Velveeta from "processed cheese spread" to "cheese product".

Does it "contain" "genuine" cheese? Let's suppose we define vegetable soup as various vegetables cooked in water and assume your grandmother's soup qualifies. Take the same recipe and add noodles. You did not make vegetable soup at any point and then add noodles, but the end result is vegetable soup with noodles added. Same deal here. They don't make "genuine" cheese (whatever that might be) and add ingredients, the added ingredients are there from the start. If they left various things out, Velveeta would qualify as various FDA-defined foods: pasteurized/processed/prepared cheese food/product/spread. - SummerPhD (talk) 04:10, 5 February 2015 (UTC)

American Medical Association's seal of approval?

I can not find a source other than kraft for this fact. Most other sites that mention it are just mentioning that it was the first cheese to be awarded this title.

Why did they receive the seal of approval? I can not find any source on how this is notable (was it more safe than other cheese?).

Without how it's relevant I don't think that it should be mentioned in the first paragraph, let alone the article. If it's important it needs context.

~ 76.121.5.195 (talk) 00:02, 27 June 2015 (UTC)