Talk:Velveeta/Archives/2014

Gelatin?
Article cites gelatin under dietary restrictions, but a quick look from Kraft site shows

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.

i.e. no gelatin. Is gelatin listed in non-US Velveeta? Because otherwise this should be removed.


 * The main idea of Velveeta cheese is the whey is reincorporated with the curd. DonPMitchell (talk) 23:43, 2 September 2010 (UTC)


 * The whey is added merely for flavouring.
 * Let's go through the ingredients -
 * 1 - Milk, milkfat, milk protein concentrate, enzymnes and cheese culture are used to make the cheese. Kraft uses milkfat and protein concentrate as they can be imported cheap from New Zealand and Australia as they are not subject to dairy import restrictions.
 * 2 - Whey is used to give it a "dairy" flavour. The concentrate is not subject to import quotas and tariffs, as above.
 * 3 - Sodium phospate and sodium citrate are mineral salts which absorb water so no drying and maturing of the cheese is required. Its also doesn't need refrigeration before opening.
 * 4 - Alginate is a gum derived from seaweed. It is used instead of milkfat to give bulk. This is the principal reason Velveeta fails to comply with FDA regulations for milk content.
 * 5 - Apocartenol and annato are natural colours obtained from unicellular organisms and a plant respectively. Otherwise Velveeta would be white. 203.26.122.12 (talk) 01:02, 16 February 2011 (UTC)

Food?
Is velveeta really a food or a form of edible plastic? Usually when I leave cheese out of the fridge, after a couple of days it ages and molds. I left this out for a science project a good month and a half and not a thing happened to it. —Preceding unsigned comment added by 72.78.110.204 (talk) 08:14, 16 February 2008 (UTC)
 * That's probably due to the heroic salt content and overall low moisture despite the smooth texture (achieved by fat).
 * The mineral salts absorb the water so there is none available for the mould to grow on. The principal sales advantage of Kraft processed cheese outside USA (particularly in third world countries) is that is does not require refrigeration before opening.203.26.122.12 (talk) 01:03, 16 February 2011 (UTC)

Say, what percentage IS cheese in velveeta? —Preceding unsigned comment added by 75.72.21.221 (talk) 03:21, 22 April 2008 (UTC)

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Did Kraft change Velveeta?
It doesn't seem to melt like it used to. Was the recipe for Velveeta changed? —Preceding unsigned comment added by 74.100.52.87 (talk) 21:50, 25 December 2009 (UTC)
 * It now contains the gum alginate, reducing the fat content. When heated, the gum separates from the other ingredients.203.26.122.12 (talk) 01:08, 16 February 2011 (UTC)

Info Box is Silly
"Source of milk: cow" ?!?

Cute, but not quite encyclopedia-grade work there, ya?

Cramyourspam (talk) 21:12, 19 January 2010 (UTC)CramYourSpam

= oh wait now that i've looked at a bunch of cheese articles, i see the info box on most of them and "source of milk : cows" is to differentiate from goat's milk cheeses. i thought it was a joke at first. sorry. ---though the issue of whether velveeta even ~is~ an actual "cheese" remains debatable.

Cramyourspam (talk) 21:32, 19 January 2010 (UTC)CramYourSpam

Stale reference
Reference #4 (Velveeta and Stove Top Plugs December 1984 at http://www.youtube.com/watch?v=ZO6bPFZEeZw) points to a no longer existing YouTube video. Presumably a better link should be added or the reference should be removed. --Netsettler (talk) 01:40, 3 July 2011 (UTC)

"perfect" mac and cheese?
the video is a joke right? Ballchef (talk) 12:03, 29 July 2013 (UTC)