Frederic Melton
Kraft Grated Parmesan Cheese is made with pasteurized part-skim milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate. It contains milk and its derivatives, which means it is not suitable for those who are lactose intolerant. While Kraft Parmesan is made with milk, the term Parmesan is not regulated in the United States, and the product may not be considered real Parmesan by European Union standards.
| Characteristics | Values |
|---|---|
| Contains Dairy | Yes |
| Type of Cheese | Parmesan |
| Nutritional Concerns | High levels of saturated fat, sodium, and calories |
| Processing Concerns | Low |
| Ingredients | Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder, Potassium Sorbate |
| Allergens | Contains Milk and its Derivatives |
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What You'll Learn
Kraft parmesan is made with milk
Parmesan cheese is a high-fat dairy product and, as such, is a key source of dioxin and other persistent pollutants in the diet. It is also a significant source of saturated fat, which has been linked to an increased risk of coronary heart disease. Despite this, cheese can be a good source of calcium and protein, and in moderation, it can be part of a healthy diet. However, it is important to be aware of the potential health risks associated with high-fat dairy products and to consume them in moderation.
The milk used in Kraft Parmesan may come from cows that have been treated with antibiotics and milk-boosting hormone injections (rBGH). While these treatments are common in American dairy production, they are not allowed in Europe due to public health and animal welfare concerns. It is worth noting that the surrounding area and grass where the cows are raised can also impact the flavor of the milk and, consequently, the cheese.
In conclusion, Kraft Parmesan is made with milk and is considered a dairy product. While it may not be "real" Parmesan by Italian standards, it is still a type of Parmesan cheese that is widely consumed in the United States. As with all high-fat dairy products, it is important to consume Kraft Parmesan in moderation and be mindful of its potential health risks and environmental impacts.
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Kraft parmesan is not Parmigiano-Reggiano
Kraft parmesan cheese is a product that was first introduced in 1945. It is a commercially produced imitation cheese that is sold under the generic name "parmesan". The term "parmesan" does not have a regulated definition in the United States, and as a result, the Kraft product is labelled as "parmesan" despite not being genuine Parmigiano-Reggiano.
Parmigiano-Reggiano is a hard cow's milk cheese produced in specific regions of Italy, including Parma, Reggio-Emilia, Modena, and Bologna. Under European law, only cheese produced in these regions can be labelled as Parmigiano-Reggiano. The production process is highly regulated, requiring cows to be fed only grass or hay, and the cheese to be made in heated copper kettles, rested in moulds, soaked in brine, and aged for a minimum of twelve months. The final product contains only unpasteurized milk, salt, and rennet.
In contrast, Kraft parmesan cheese has a powdery, sawdust-like consistency and is often sold in a green can. While it may be made with similar ingredients to Parmigiano-Reggiano, the imitation cheese produced by Kraft falls short in terms of taste and quality. This is due in part to the location of production and the lack of regulation around the term "parmesan" in the United States.
The D.O.C. (Denominazione di Origine Controllata) is a set of Italian laws enacted in 1955 to protect the names, origins, production methods, and characteristics of Italian food and wine. These laws aim to preserve the traditions and quality of Italian products, ensuring that consumers receive the authentic item rather than an imitation. Despite the efforts of the D.O.C., Kraft has taken advantage of the lax definitions of "parmesan" in the United States to market their imitation cheese product.
In conclusion, Kraft parmesan cheese is not Parmigiano-Reggiano due to differences in production location, regulation, and quality. While both products may be made with similar ingredients, the imitation cheese falls short of the standards set by the traditional Italian cheese. The distinction between the two cheeses highlights the importance of preserving the traditions and quality of Italian culinary products.
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Kraft parmesan is high in saturated fat
A review by the Cochrane Collaboration in 2012 found that reducing or replacing saturated fat with other healthy fats lowered the risk of cardiovascular events by 14%. Cheese, in general, is a major source of saturated fat in the American diet, and Kraft Parmesan is no exception. While it is made with premium quality milk and delivers a sharp, tangy flavor, it is important to be aware of its high saturated fat content.
The Eat Well Guide is a helpful resource for consumers seeking to make more informed dietary choices. It provides information on locally grown and sustainably produced food options, including farms, restaurants, stores, and farmers' markets throughout the United States. By opting for lower-fat dairy products and leaner meats, individuals can effectively reduce their intake of saturated fat and associated health risks.
Additionally, it is worth noting that Kraft Parmesan may contain antibiotics due to their common use in dairy production. Antibiotics are administered to treat sick animals, but their overuse can lead to the development of antibiotic-resistant bacteria. This concern has resulted in stricter regulations in Europe, where certain treatments, such as milk-boosting hormone injections (rBGH), are not permitted.
In conclusion, while Kraft Parmesan cheese offers convenience and flavor, its high saturated fat content underscores the importance of moderation and balanced dietary choices to maintain a healthy lifestyle.
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Kraft parmesan contains additives
Kraft Parmesan is made from pasteurized part-skim milk, cheese culture, salt, and enzymes. However, it also contains additives, including cellulose powder and potassium sorbate. These additives are used to prevent caking and to protect the flavor of the cheese. While Kraft Parmesan may be convenient and affordable, it is important to note that it may not be considered ""real" Parmesan according to European regulations, which require Parmesan to be produced in Parma or Reggio Emilia.
In the United States, the term "Parmesan" is not regulated, and products labeled as such are often imitations of the traditional Italian cheese. The quality of Kraft Parmesan has been attributed to the use of low-quality milk and cheap production methods. Additionally, the additives in Kraft Parmesan may affect the texture and melting properties of the cheese, resulting in a mealy texture when used on pizzas or other dishes.
One of the main additives in Kraft Parmesan is cellulose powder, which is added to prevent caking. While cellulose powder is generally recognized as safe by the FDA, it is important to note that it is a processed form of wood pulp. It is used in small quantities and is not considered a harmful additive. However, some consumers may prefer to avoid it due to its origin and potential impact on the texture and taste of the cheese.
Another additive found in Kraft Parmesan is potassium sorbate, which is used as a preservative to protect the flavor of the cheese. Potassium sorbate is a potassium salt that is produced synthetically or naturally by the fermentation of potassium carbonate. It is effective in inhibiting the growth of mould and yeast, which can cause spoilage and affect the flavor of the cheese. While it is generally recognized as safe, some studies have suggested that it may have negative health effects when consumed in large quantities.
Overall, while Kraft Parmesan may be a convenient and affordable option, it is important to be aware of the additives it contains and their potential impact on the quality and taste of the cheese. For consumers seeking a more authentic and additive-free option, grating their own Parmesan cheese from a block may be a preferable alternative.
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Kraft parmesan is not lactose-free
Kraft Parmesan is made with pasteurized part-skim milk, cheese culture, salt, and enzymes. The product also contains cellulose powder and potassium sorbate, which are added to protect its flavor and prevent caking. These additional ingredients are of lower concern from a food safety perspective.
The milk used to make Kraft Parmesan likely comes from American cows. In the United States, about 20% of dairy cows are injected with milk-boosting hormones (rBGH). This practice is not allowed in Europe due to public health and animal welfare concerns. However, it is important to note that the term Parmesan is not regulated in the United States, and a cheese labeled as Parmesan may be an imitation of the traditional Italian Parmigiano-Reggiano.
While Kraft Parmesan may not be suitable for those following a lactose-free diet, it is a source of calcium and protein. However, it is also high in saturated fat, sodium, and calories, and it is recommended to consume such foods in moderation.
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Frequently asked questions
Yes, Kraft Parmesan cheese contains dairy. It is made with pasteurized part-skim milk.
Kraft Parmesan cheese also contains cheese culture, salt, enzymes, cellulose powder, and potassium sorbate to protect flavor.
Kraft Parmesan cheese is a good source of calcium and protein, but it is high in saturated fat and sodium. It also contains antibiotics and milk-boosting hormone injections (rBGH), which may be concerning to some consumers.
The definition of "Parmesan" varies between the United States and the European Union. In the US, the word "Parmesan" is not regulated, so Kraft Parmesan cheese is considered real Parmesan in the US, but it is likely an imitation of Italian Parmigiano-Reggiano.
