James L. Kraft

James L. Kraft was a Canadian-American businessman who built a major cheese company and helped develop methods for processing and marketing cheese.

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Kraft Foods: Kraft Foods was an American food company that grew from James L. Kraft’s cheese business into a multinational producer. The company grew out of Kraft’s Chicago cheese business, founded in 1903.
Emulsifying salts: Emulsifying salts are compounds that help disperse proteins and fat evenly in processed cheese. They help keep melted cheese smooth instead of separating into oil and curds.
Kraft Singles: Kraft Singles are individually wrapped processed cheese slices sold under the Kraft brand. They represent the convenient, standardized cheese products that followed Kraft’s processing innovations.
American cheese: American cheese is a mild, smooth cheese product commonly made from blended cheeses and other dairy ingredients. Kraft’s industrial methods helped popularize this style of uniform, meltable cheese.
Chicago: Chicago is a major city in Illinois, situated on the southwestern shore of Lake Michigan. Kraft began selling cheese from a horse-drawn wagon in Chicago.
Pasteurization: Pasteurization uses controlled heat to reduce harmful microorganisms in food and beverages. Heat treatment helped processed cheese resist spoilage during storage and distribution.
Cheese spread: Cheese spread is a soft cheese product formulated to spread easily on bread and other foods. Spreadable products extend processed cheese beyond blocks and slices.
Convenience food: Convenience food is prepared or packaged to reduce the time and effort required for storage or cooking. Kraft’s shelf-stable, ready-to-use cheese fit the rise of packaged convenience foods.
Processed cheese: Processed cheese is a cheese product made by heating and blending cheese with emulsifying salts and other ingredients. Kraft’s processing methods helped make cheese more uniform and transportable.
Cheese ripening: Cheese ripening is the controlled aging process that develops a cheese’s flavor, aroma, and texture. Processed cheese uses heat to stabilize cheese rather than relying on continued natural aging.