Bushra Griffith
Parmigiano Reggiano, or Parmesan, is a type of Italian cheese made from cow's milk. It is characterised by its hard, granular texture and is often used as a topping for pasta dishes. One producer of this cheese is Kirkland, which has sparked a discussion on whether their Parmigiano Reggiano cheese is pasteurised. Pasteurisation is a process that kills harmful bacteria in food products, especially dairy, by heating them to a specific temperature for a set period. This process helps to improve food safety and prolongs the shelf life of the product.
| Characteristics | Values |
|---|---|
| Ingredients | Pasteurized part-skim cow's milk, bacterial cultures, salt, rennet |
| Contains | Milk |
| Pasteurization | Yes |
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What You'll Learn
Pasteurized part-skim cow's milk
Parmigiano Reggiano Kirkland is made from pasteurized part-skim cow's milk. Pasteurization is a process that involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This process helps to kill pathogenic bacteria and prolongs the shelf life of the milk, making it safer for consumption.
The process of pasteurization is essential in the dairy industry as it helps to prevent the spread of diseases and foodborne illnesses. By heating the milk, the bacteria are destroyed, ensuring that the final product is safe for consumption. This process is particularly important for cheeses, as they are often consumed raw or uncooked, and any harmful bacteria could pose a serious health risk.
Part-skim cow's milk refers to milk that has had some of its milk fat removed. This is done to reduce the overall fat content of the milk, resulting in a lower-fat product. Skimmed milk, or skim milk as it is known in North America, has been part of dairy production for centuries and is created by allowing fresh milk to stand for 12 hours so that the cream separates. This cream is then removed using a skimming device.
The use of pasteurized part-skim cow's milk in the production of Parmigiano Reggiano Kirkland cheese ensures that the final product is not only safer to consume but also has a reduced fat content, making it a healthier option for consumers.
It is important to note that the labeling of cheeses as pasteurized or raw can vary depending on the retailer. For example, some retailers, such as Whole Foods and Trader Joe's, clearly label their cheeses with "raw milk" as the first ingredient, while others may simply list "cow's milk" or "sheep's milk" without specifying whether it is raw or pasteurized. Therefore, it is always a good idea to check the ingredients list and look for terms like "pasteurized cow's milk" to ensure that the cheese has been pasteurized.
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Bacterial cultures
The specific bacterial cultures used in cheese production can vary, but they typically include a combination of lactic acid bacteria and other bacteria species. These bacteria play a crucial role in developing the flavour, texture, and overall characteristics of the final cheese product.
In the case of Parmigiano Reggiano, the bacterial cultures used are listed as "cultures bactériennes" or "bacterial cultures" on the ingredient lists. These cultures are added to pasteurized part-skim cow's milk, along with other ingredients like salt and rennet, to begin the cheese-making process.
The specific bacterial cultures used in cheese production are carefully selected to ensure the development of the desired flavour and texture profiles. Some bacteria produce enzymes that contribute to flavour formation, while others may influence the texture and overall quality of the cheese. Additionally, these bacteria can inhibit the growth of undesirable microorganisms, enhancing the safety and shelf life of the final cheese product.
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Salt
Parmigiano Reggiano, or Parmesan, is a variety of cheese that traditionally uses animal rennet, a mixture of enzymes produced in any mammalian stomach, as a key ingredient. The inclusion of rennet in the cheese-making process serves to coagulate milk, separating curds from whey. This traditional practice is not employed in the production of Kirkland Parmigiano Reggiano, which instead uses microbial transglutaminase, an enzyme derived from bacteria, in place of animal rennet.
The use of microbial transglutaminase is a common alternative to animal rennet in cheese production, particularly in the creation of vegetarian cheeses. This is because microbial transglutaminase is not derived from animals, whereas animal rennet is obtained from the stomachs of young ruminants, typically calves, lambs, or kids.
In addition to the substitution of microbial transglutaminase for animal rennet, the production of Kirkland Parmigiano Reggiano cheese involves the use of pasteurized part-skim cow's milk, bacterial cultures, and salt. The process of pasteurization involves heating milk to a specific temperature for a set period of time, followed by immediate cooling, to eliminate bacteria and increase the milk's shelf life.
The specific type and amount of salt used in cheese production can vary, depending on the desired flavour profile and texture of the final product. Different types of salt can include flake salt, kosher salt, sea salt, and regular table salt. The choice of salt can impact the cheese-making process and the characteristics of the resulting cheese.
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Rennet
Kirkland Parmigiano Reggiano cheese contains animal rennet, as indicated on the product label. This is also confirmed by a 2021 vegetarian cheese list, which states that Kirkland Signature Manchego cheese contains animal rennet.
Some cheeses do not explicitly state the source of their rennet on the label, but it can be assumed that if it is not specified, the rennet is likely animal-derived. This is because microbial rennet is often advertised as such due to its vegetarian nature.
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Kirkland Signature Parmigiano Reggiano Straveccho
Parmigiano Reggiano is a variety of cheese that is typically made from cow's milk that has been pasteurized. The pasteurization process involves heating the milk to a high temperature to kill any harmful bacteria, which also affects the taste and texture of the final product.
The process of pasteurization is an important aspect of cheese production, as it helps to ensure the safety of the product for consumption. In the case of Parmigiano Reggiano, the pasteurization of milk also contributes to the unique characteristics of the cheese. This variety of cheese is known for its granular texture and complex flavor, which can be influenced by the pasteurization process.
In summary, Kirkland Signature Parmigiano Reggiano Straveccho is made with pasteurized part-skim cow's milk, as indicated by the presence of "pasteurized" on the ingredients list. This pasteurization step helps ensure food safety and contributes to the distinct characteristics of this variety of Parmigiano Reggiano cheese.
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Frequently asked questions
Yes, Kirkland Parmesan cheese is made from pasteurized part-skim cow's milk.
If it's a pasteurized cheese, the label will say "pasteurized cow's milk" or "pasteurized sheep's milk."
Bacterial cultures, salt, and rennet.
Yes, it contains milk.
You can buy it at Costco.
