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  2. James L. Kraft - Wikipedia

    en.wikipedia.org/wiki/James_L._Kraft

    James Lewis Kraft (December 11, 1874 – February 16, 1953) was a Canadian-American entrepreneur and inventor and the founder of Kraft Foods Inc. Kraft immigrated to the United States from Canada in 1902. He developed a patented pasteurization process for cheese, allowing it to be shipped long distances, making him the first to patent processed ...

  3. Kraft Foods Inc. - Wikipedia

    en.wikipedia.org/wiki/Kraft_Foods_Inc.

    Kraft Foods Inc. (/ ˈ k r æ f t /) was a multinational confectionery, food and beverage conglomerate. It marketed many brands in more than 170 countries. Twelve of its brands annually earned more than $1 billion worldwide: Cadbury, Jacobs, Kraft, LU, Maxwell House, Milka, Nabisco, Oreo, Oscar Mayer, Philadelphia, Trident, and Tang.

  4. Philadelphia Cream Cheese - Wikipedia

    en.wikipedia.org/wiki/Philadelphia_Cream_Cheese

    That year, Lawrence partnered with A.L. Reynolds, a cheese distributor in New York to sell larger quantities of cream cheese. At the time, Philadelphia and its surrounding area had a reputation for high-quality dairy farms and creamier cheese products, so they decided to use the name "Philadelphia" on the foil-wrapped blocks of their cream cheese.

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  6. Cheer cheese - Wikipedia

    en.wikipedia.org/wiki/Cheer_cheese

    He began a partnership with Kraft to manufacture this "processed cheese" in 1925, and in May 1926, the Kraft Walker Cheese Co. was registered – the parent company of Kraft Foods Ltd. Kraft Walker then began to make processed "Kraft Cheddar Cheese" at their South Melbourne plant. Red Coon (1931–1959)

  7. Kraft Just Released 3 New Cheese Flavors for the First Time ...

    www.aol.com/kraft-just-released-3-cheese...

    Kraft just announced the launch of three new Singles flavors, giving fans even more ways to upgrade their cheesy culinary creations. The new cheese slices are available in Jalapeño, Garlic&Herb ...

  8. Manufacture of cheddar cheese - Wikipedia

    en.wikipedia.org/wiki/Manufacture_of_cheddar_cheese

    Cooking of curds, during the manufacture of cheddar cheese. The curd is cooked by adding hot water to the jacket of the vat (up to 39 °C or 102 °F). The curd is stirred constantly during this step to avoid uneven cooking or overcooking, and the cooking will only take 20–60 minutes. The whey's pH will be around 6.1 to 6.4 by the end of the ...

  9. Kraft recalls 83,000 cases of American cheese singles over ...

    www.aol.com/kraft-recalls-83-000-cases-144212241...

    The recall will only affect the 16oz and 3lb packs of Kraft Singles American Pasteurized Prepared Cheese Product. The 16oz package will have a “Best When Used By” date of 10 January 2024 ...