Randy Chandler
Parmesan cheese is a hard, dry Italian cheese with a strong, nutty flavour. It is made with only three ingredients: fresh milk from the Parma/Reggio region of Italy, salt, and rennet. Its low water content and high acidity mean it is less susceptible to bacterial growth than softer cheeses and can be safely stored outside of refrigeration. However, the inclusion of rennet, which is derived from the stomach linings of calves, means that it is not suitable for vegetarians. This article will explore the potential health benefits and risks associated with consuming Parmesan cheese.
| Characteristics | Values |
|---|---|
| Water activity | 0.67 aw |
| pH | High acidity |
| Production | Produced under good hygienic and manufacturing processes |
| Storage | Can be stored outside of temperature control |
| Allergies | Can cause an allergic reaction |
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What You'll Learn
Parmesan's low water activity
Parmesan is a dense, dry cheese with a low water activity. It contains a lot less water than softer cheeses like mozzarella. Its history dates back to the Middle Ages when monks in Italy discovered a technique to make a cheese that could be stored for long periods. This cheese was known as Caseus Parmensis, or "cheese from Parma".
Water activity (aw) is the measurement of free or unbound water available in a food for microbial growth. It uses a scale of 0 to 1.0, where pure water equals 1.0. A cheese with high water activity (i.e. 0.99 aw) has a lot of water available for microorganisms to use, increasing the risk of bacterial, yeast, and mould growth. Conversely, a cheese with low water activity (0.92 aw or less) inhibits the growth of some microorganisms while allowing the growth of others. In other words, the higher the water activity, the more potential there is for biological growth.
Parmesan, an aged cheese with low moisture content, can have a water activity as low as 0.67 aw. This means that Parmesan has a lower risk of microbiological growth than other cheeses with higher water content, such as cottage cheese, which typically has a water activity of around 0.99 aw.
The low water activity of Parmesan is due to its manufacturing process, which includes steps to reduce moisture content. For example, during the cutting stage, the curd is cut into rice-size pieces to promote the removal of whey and reduce the cheese's moisture content. After pressing and knitting, the cheese is submerged in saltwater or brine, further reducing its moisture content through salt absorption.
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High acidity
Parmesan cheese is a dense, dry cheese with a low water content. It is produced safely under Good Manufacturing Practices (GMP) and has a food safety plan in place. Its low water activity (0.92 aw or less) inhibits the growth of several microorganisms, while allowing the growth of more tolerant ones.
The water activity (aw) is a measurement of free or unbound water available in a food for microbial growth. It uses a scale of 0 to 1.0, with pure water having a value of 1.0. A cheese with a high water activity (i.e. 0.99 aw) has a high risk of microbial growth, including bacteria, yeast, and moulds.
The other factor that determines whether a cheese can be kept outside of refrigeration is its pH. Generally, the lower the pH (higher acidity) of the cheese, the more likely it is to be considered non-potentially hazardous food (non-PHF) and thus can be kept without temperature control.
Thus, the high acidity of Parmesan cheese, along with its low water activity, contributes to making it a non-PHF and safe to be stored outside of refrigeration.
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Salt content
Parmesan cheese is made using only three ingredients: fresh milk from the Parma/Reggio region of Italy, salt, and rennet. The traditional manufacturing process dates back to the Middle Ages when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each. These wheels are then submerged in saltwater or brine, which allows for salt absorption.
Salt is a preservative, and its presence in Parmesan helps to reduce the moisture content of the cheese, inhibiting the growth of microorganisms. This is why Parmesan has a much lower risk of microbiological growth than other cheeses with higher moisture content, such as cottage cheese.
The salt content in Parmesan also contributes to its unique flavour profile, which can be simultaneously sweet, salty, and bitter.
While Parmesan does contain a significant amount of salt, it is important to note that it is generally consumed in small quantities, such as grated over pasta or sprinkled on pizza. As such, the absolute salt intake from Parmesan may not be as high as one might expect, especially when consumed as part of a balanced diet that includes other low-sodium foods.
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Nutritional benefits
Parmesan cheese is a highly nutritious food loaded with vitamins and minerals. It is an excellent source of calcium, providing approximately 335 milligrams in a single ounce—that's about 26% of the daily recommended value for adults. Calcium is essential for maintaining healthy blood pressure and supporting bone health, helping to prevent osteoporosis.
Parmesan is also a good source of protein, making it a valuable addition to vegetarian diets, where getting enough protein can be challenging. It is also a rich source of probiotics, containing beneficial bacteria that can improve gut health.
The cheese is naturally lactose-free, making it suitable for those with lactose intolerance. Its hard texture means that if any part of the cheese becomes mouldy, you can cut away the affected pieces and safely eat the rest.
In Europe, Parmesan is classified as a functional food, meaning it has medicinal benefits. Its dense, dry texture and low water activity make it less susceptible to microbial growth, giving it a longer shelf life compared to softer cheeses.
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Allergies and lactose intolerance
Parmesan is a hard, dense, and dry cheese with a long history that dates back to the Middle Ages in Italy. It is made from fresh milk from the Parma/Reggio region of Italy, salt, and rennet. While Parmesan is a dairy product, it is naturally lactose-free. This means that it is safe for people with lactose intolerance, a digestive disorder where the body cannot fully digest lactose, a sugar found in milk and dairy products. However, for those with a milk or cheese allergy, Parmesan may be potentially hazardous.
A cheese allergy is an abnormal response of the immune system to proteins found in milk, causing an allergic reaction. The body mistakenly identifies these proteins as harmful substances and triggers an immune response to fight them off. In some cases, what appears to be a cheese allergy is actually a sensitivity to histamines, which are naturally found in aged cheeses like Parmesan. Normally, an enzyme called Diamine Oxidase helps break down histamines, but some people with low levels of this enzyme may experience allergic-like reactions when consuming aged cheeses.
Symptoms of a cheese allergy can range from mild to severe and usually appear within minutes to a few hours after consumption. Mild symptoms may include hives, itching, rash, redness, nasal congestion, or allergic eczema. More severe symptoms can include swelling of the lips or throat, difficulty breathing, nausea, vomiting, diarrhea, abdominal cramps, rapid pulse, dizziness, lightheadedness, loss of consciousness, and even life-threatening anaphylaxis. It is important to distinguish between a cheese allergy and lactose intolerance, as lactose intolerance does not involve the immune system and is not life-threatening.
If you suspect you have a cheese allergy, it is recommended to consult a healthcare professional for testing and confirmation. Treatment for a cheese allergy involves strict avoidance of dairy products, and in the case of accidental ingestion, antihistamines can help alleviate mild symptoms. For severe reactions, an epinephrine auto-injector (EpiPen) may be required. Currently, there is no proven method to reverse a dairy allergy, and immunotherapy is still being explored as a potential treatment.
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Frequently asked questions
Parmesan cheese is not considered a potentially hazardous food (non-PHF) due to its low water activity and pH, which inhibits the growth of microorganisms. However, it should be produced and stored safely to ensure it is non-hazardous.
Parmesan is a hard, dry cheese with a low water activity, which means there is less water available for microorganisms to grow. It also has a lower pH, making it more acidic, and a significant salt content, creating an environment less conducive to microbial growth.
To store parmesan cheese safely, ensure it is produced safely and hygienically. Store it at a temperature below 86°F (30°C) and ensure it is uncut and in its original, undisturbed packaging.
Overall, there are few risks associated with consuming parmesan cheese. It is naturally lactose-free, and its hard texture allows for the safe removal and disposal of moldy portions. However, as with all cheeses, it may trigger an allergic reaction in individuals with a casein allergy, which is an allergy to the protein casein found in milk and milk products.
