Frederic Melton
Kraft Mozzarella Cheese is a popular dairy product that can be shredded, sliced, or enjoyed as a snack. It is made from a combination of fresh milk, cheese culture, salt, enzymes, and natamycin (a natural mould inhibitor), resulting in a rich and creamy flavour. With years of cheese-making expertise, Kraft has perfected the art of crafting this convenient cheese block, which can be easily incorporated into various dishes to enhance their taste.
| Characteristics | Values |
|---|---|
| Ingredients | Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes, Natamycin (a Natural Mold Inhibitor) |
| Allergens | Milk and its derivatives |
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What You'll Learn
Kraft Mozzarella Cheese ingredients
Kraft Mozzarella Cheese is made from a few key ingredients that come together to create a rich and creamy flavour. The cheese is convenient for shredding, slicing, or even snacking on its own. The primary ingredient is, of course, milk, specifically pasteurized part-skim milk, which provides the base for the cheese's texture and taste.
The milk is then combined with cheese culture, a crucial ingredient in the cheesemaking process. Cheese culture is a bacterial culture specifically selected for its ability to transform milk into cheese. These bacteria work by breaking down the milk's sugars and converting them into lactic acid, contributing to the cheese's characteristic tang and acidity.
Salt is added to enhance flavour and act as a preservative. Additionally, enzymes are introduced to the mixture. Enzymes, such as rennet, play a vital role in coagulating the milk, causing it to thicken and form curds. This step is essential in separating the solid curds, which will become the cheese, from the liquid whey.
Finally, natamycin, a natural mould inhibitor, is added to prevent the growth of unwanted moulds and extend the cheese's shelf life. This ingredient ensures that the mozzarella remains fresh and safe for consumption during its journey from the factory to the consumer's table. These carefully selected and combined ingredients result in the familiar Kraft Mozzarella Cheese enjoyed by many.
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The cheese-making process
Kraft mozzarella cheese is a semi-soft cheese with a delicate, creamy flavour. It is made with part-skim milk, which gives it a lower fat content than traditional mozzarella made with whole milk. The cheese-making process for Kraft mozzarella involves a combination of traditional techniques and modern technology to ensure consistency and quality.
The specific steps in the cheese-making process for Kraft mozzarella are not publicly available, as they are likely proprietary information. However, the basic process of making mozzarella cheese involves starting with fresh milk, adding bacterial cultures and rennet to form curds, cutting and stirring the curds, draining the whey, and then stretching and moulding the curds into the desired shape.
The process of stretching and moulding mozzarella curds is a critical step in the cheese-making process. This step involves heating the curds to a specific temperature and then stretching and folding the cheese until it reaches the desired consistency. This process affects the final texture and meltability of the mozzarella cheese.
Kraft mozzarella cheese is often sold in blocks, which are convenient for shredding, slicing, or snacking. The cheese has a smooth, elastic texture and a mild, slightly salty flavour. It is a popular choice for pizzas, pasta dishes, and other melted cheese applications due to its stretchiness and melting properties.
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Pasteurized milk
Kraft Mozzarella Cheese starts with pasteurized part-skim milk. Pasteurization is a process that involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This step is crucial in cheese-making as it ensures the safety and quality of the final product.
The milk used in Kraft Mozzarella Cheese is carefully selected to ensure it meets the highest standards of quality and freshness. It undergoes rigorous testing to verify it is free from contaminants and meets all regulatory requirements. By using only the freshest milk, Kraft ensures that its mozzarella cheese has a rich, creamy flavor that has made it a favorite among families.
During the cheese-making process, the pasteurized milk is combined with other ingredients, such as cheese culture, salt, and enzymes, each playing a specific role in transforming milk into cheese. Cheese culture, for example, contains bacteria that aid in the fermentation process, giving the cheese its characteristic flavor and texture. Enzymes, on the other hand, help break down the milk proteins, facilitating the separation of curds and whey, which is essential for the formation of a solid cheese mass.
One unique aspect of Kraft's mozzarella cheese-making process is the use of natamycin, a natural mold inhibitor. Natamycin is derived from a bacterium, Streptomyces natalensis, and it effectively prevents the growth of mold on the cheese surface. This helps to extend the shelf life of the cheese, ensuring that it remains fresh and safe for consumption during storage and transportation.
The combination of pasteurized milk, carefully selected ingredients, and Kraft's years of cheese-making experience results in a mozzarella cheese that is not only delicious but also safe and convenient for consumers. The cheese block can be easily shredded, sliced, or enjoyed as a snack, making it a versatile addition to various meals and recipes.
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Cheese culture and enzymes
Kraft mozzarella cheese starts with fresh milk to achieve its creamy flavour. The cheese culture is one of the most important ingredients in the cheese-making process. It is a crucial element that defines the overall character and quality of the final product. Cheese culture is a combination of bacteria that play a specific role in transforming milk into cheese. These bacteria are responsible for the development of the distinct flavour, texture, and aroma characteristic of mozzarella cheese.
The specific strains of bacteria introduced through the cheese culture initiate the fermentation process in milk. During this process, the bacteria actively work to break down the lactose (milk sugar) present in the milk, converting it into lactic acid. This conversion of lactose is a critical step in cheese production, as it lowers the milk's pH, creating the optimal acidic environment necessary for cheese formation.
The enzymes in Kraft mozzarella cheese play a complementary role to the cheese culture. Enzymes are biological catalysts that facilitate specific chemical reactions in the cheese-making process. One of the key enzymes in cheese production is rennet, which is essential for curdling the milk. Rennet contains protease, an enzyme that acts on the proteins in milk, causing the milk to coagulate and form curds. These curds are then separated from the whey and further processed to create the desired cheese consistency.
Additionally, enzymes contribute to the maturation and flavour development of mozzarella cheese. They work in tandem with the cheese culture bacteria, influencing the breakdown of proteins and fats in the milk. This enzymatic activity plays a significant role in shaping the final texture and flavour profile of the cheese. The specific combination and concentration of enzymes used can vary depending on the cheesemaker's desired characteristics for the final product.
The interaction between cheese culture and enzymes is a delicate and carefully controlled process. By manipulating factors such as temperature, time, and the ratio of ingredients, cheesemakers guide the transformation of milk into mozzarella. The art of cheese-making lies in understanding and harnessing the complex interplay between these microbial cultures and enzymes to create a consistent and desirable product that meets consumer expectations for taste, texture, and quality.
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Natamycin as a natural mould inhibitor
Kraft Mozzarella Cheese is made from fresh milk and contains natamycin, a natural mould inhibitor. Natamycin is a natural preservative that effectively acts as an antifungal agent on various food products. It is produced by controlled fermentation of Streptomyces natalensis (commonly found in soil) and other relevant species, followed by extraction, crystallization, and drying. Natamycin inhibits the growth of mould, yeast, and their toxins, but it is ineffective against bacteria and viruses due to the lack of sterols in their membranes. Its mode of action involves binding to sterols in the fungal cell membrane, preventing the growth and reproduction of mould and yeast.
Natamycin is particularly useful in cheese production as it can be applied to the surface of the cheese to prevent mould growth. Its low solubility is advantageous in this context, as it allows natamycin to remain on the surface of the cheese, where mould and yeast are most likely to grow. The application rate for cheese is approximately 6 per ton to achieve 3-10 ppm on the shreds. Natamycin can be applied by spraying or dipping the cheese with a suspension of 0.25% natamycin in water, ensuring uniform coverage on all exposed cheese surfaces.
The use of natamycin as a food additive has been approved by several regulatory authorities, including the U.S. Food and Drug Administration (FDA), Canada Health, European Food Safety Authority (EFSA), and Joint FAO/WHO Expert Committee on Food Additives (JECFA). It is generally recognized as safe (GRAS) and is effective in inhibiting mould growth in various food products, including cheese, beverages, and yogurt.
In summary, natamycin is a natural and safe preservative that effectively inhibits mould growth in Kraft Mozzarella Cheese and other food products, ensuring their longevity and safety for consumption.
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Frequently asked questions
Kraft mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, enzymes, and natamycin (a natural mold inhibitor).
Yes, every batch of Kraft cheese starts with fresh milk to achieve a creamy flavor.
Natamycin is a natural mold inhibitor added to the cheese to prevent the growth of mold and extend its shelf life.
Yes, as a dairy product, Kraft mozzarella cheese is a source of calcium, contributing to the daily value of calcium recommended for a healthy diet.
Kraft mozzarella cheese is convenient and versatile. It can be shredded, sliced, or even enjoyed as a snack on its own. It's perfect for enhancing the flavor of your meals, whether you're making pizza, pasta, or sandwiches.
