Talk:Velveeta: Difference between revisions

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Revision as of 00:51, 16 February 2011 edit203.26.122.12 (talk)No edit summary← Previous edit		Latest revision as of 16:45, 28 February 2024 edit undoCewbot (talk \| contribs)Bots7,299,367 editsm Maintain {{WPBS}}: 3 WikiProject templates. Keep majority rating "Start" in {{WPBS}}. Remove 3 same ratings as {{WPBS}} in {{WikiProject Brands}}, {{WikiProject Food and drink}}, {{WikiProject New York}}.Tag: Talk banner shell conversion
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	{{WikiProject ~~Food~~ ~~and drink\|cheese=yes~~\|class=\|~~importance~~=}}		{{WikiProject banner shell\|class=Start\|1=
			{{WikiProject Brands\|importance=Mid}}
⚫	== ~~Gelatin?~~ ==
		⚫	{{WikiProject Food and drink\|cheese=Yes\|importance=Mid}}
	Article cites gelatin under dietary restrictions, but a quick look from Kraft site shows
			{{WikiProject New York (state)\|importance=Low}}
			}}
			{{User:ClueBot III/ArchiveThis\|archiveprefix=Talk:Velveeta/Archives/\|format=Y\|age=26297\|index=yes\|archivebox=yes\|box-advert=yes}}

		⚫	== Ph ==
	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.

			What is the pH of Velveeta? ] (]) 15:46, 19 June 2022 (UTC)
	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. ] (]) 23:43, 2 September 2010 (UTC)

	== ==
	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. <small>—Preceding ] comment added by ] (]) 08:14, 16 February 2008 (UTC)</small><!-- Template:UnsignedIP --> <!--Autosigned by SineBot-->
	: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.

	Say, what percentage IS cheese in velveeta? <small>—Preceding ] comment added by ] (]) 03:21, 22 April 2008 (UTC)</small><!-- Template:UnsignedIP --> <!--Autosigned by SineBot-->

⚫	~~==] Tagging~~==
	This article talk page was automatically added with {{tl\|WikiProject Food and drink}} banner as it falls under ] or ]. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging ] . If you have concerns , please inform on the ] -- ] (]) 14:07, 3 July 2008 (UTC)

	== Did Kraft change Velveeta? ==

	It doesn't seem to melt like it used to. Was the recipe for Velveeta changed? <span style="font-size: smaller;" class="autosigned">—Preceding ] comment added by ] (]) 21:50, 25 December 2009 (UTC)</span><!-- Template:UnsignedIP --> <!--Autosigned by SineBot-->

	== Info Box is Silly ==

	"Source of milk: cow" ?!?

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

	] (]) 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.

	] (]) 21:32, 19 January 2010 (UTC)CramYourSpam

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What is the pH of Velveeta? 2605:A601:AAE0:C600:9467:D63A:C5E1:7FE4 (talk) 15:46, 19 June 2022 (UTC)

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