Frederic Melton
Parmigiano Reggiano, commonly known as Parmesan, is a cheese variety that is naturally lactose-free. Lactose is a sugar found in milk, and the Parmigiano Reggiano production process involves the fermentation of lactose by lactic acid bacteria, resulting in its absence in the final product. This makes Parmigiano Reggiano a suitable cheese option for individuals with lactose intolerance. However, it's important to note that biological and enzymatic processes can vary, and some individuals with lactose intolerance may still experience reactions to the cheese.
| Characteristics | Values |
|---|---|
| Lactose-free | Yes |
| Natural | Yes |
| Additive-free | Yes |
| Preservative-free | Yes |
| Suitable for lactose-intolerant consumers | Yes |
| Calcium-rich | Yes |
| Mineral-rich | Yes |
| Easy to digest | Yes |
| Ideal at any time of the day | Yes |
| Particularly suited for special diets | Yes |
| Average lactose content | 2% |
| Maximum lactose content | 0.1g/100g |
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What You'll Learn
- Parmigiano Reggiano is made using milk, rennet, and salt
- The lactose in the milk is naturally fermented by lactic bacteria
- It's authorised by the Italian Ministry of Health as naturally lactose-free
- Parmigiano Reggiano is recommended by nutrition experts for its beneficial properties
- Other low-lactose cheeses include Asiago, Romano, and Cheddar
Parmigiano Reggiano is made using milk, rennet, and salt
Parmigiano Reggiano, commonly known as Parmesan, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano Reggiano is made using milk, rennet, and salt. The milk used is raw, semi-skimmed, or skimmed cow's milk, and the cheese is produced in the Italian regions of Emilia-Romagna and Lombardy.
The process of making Parmigiano Reggiano begins with heating the milk to 33-35°C (91-95°F). Once the milk has reached the desired temperature, the cheese maker adds a natural whey culture containing bacteria that will transform the milk sugar (lactose) into lactic acid. This process, known as "lactic fermentation", is crucial for the development of the cheese's flavour and texture. The milk is then allowed to rest for about 10 minutes before adding liquid rennet, which causes the milk to curdle and separate into curds and whey.
The curds are then cut into small pieces and slowly heated to 55°C (131°F) while being constantly stirred. This process helps to remove excess moisture and develop the cheese's characteristic granular texture. After heating, the curds are allowed to settle and are then divided into two halves, with each half placed in a mould and pressed to form a single block of cheese. The cheese is then immersed in a brine solution for about 20 days to absorb salt, which helps to preserve the cheese and enhance its flavour.
During the first few days of production, the lactose in the milk is naturally fermented by the lactic bacteria microflora. This fermentation process transforms the lactose into lactic acid, resulting in Parmigiano Reggiano being naturally lactose-free. The Italian Ministry of Health has authorised cheese varieties with a lactose content below 0.1g/100g to be labelled as "naturally lactose-free". The Consortium of Parmigiano Reggiano also periodically tests random samples of the cheese to check for lactose content, and in all tested samples, the lactose values were below the level of detection, confirming that maturation does not affect the lactose content.
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The lactose in the milk is naturally fermented by lactic bacteria
Parmigiano Reggiano is a 100% natural product, made without the use of additives and preservatives, and only using milk, salt, and rennet. Notably, it is also a lactose-free cheese. Lactose is a sugar that is normally present in milk. However, the Parmigiano Reggiano production process ensures that the lactose in the milk is naturally fermented by lactic bacteria. This fermentation is caused by the microflora of lactic acid bacteria during the first 48 hours following production. This process is called "lactic fermentation", in which the lactic bacteria, normally present in milk, turn lactose sugar into lactic acid. This is a natural consequence of the traditional Parmigiano Reggiano manufacturing process.
The Consortium, which periodically tests random samples of Parmigiano Reggiano to check for lactose content, has repeatedly confirmed that maturation does not affect the lactose content present in Parmigiano Reggiano. In June 2016, the Italian Ministry of Health issued a circular authorizing the use of specific wording to claim the natural absence of lactose in dairy products. This allowed cheese varieties with a lactose content below 0.1g/100g to display the "naturally lactose-free" label. Parmigiano Reggiano falls into this category.
The specific processing during the production of Parmigiano Reggiano creates natural microbiological conditions that ensure lactose is absent right from the first few days. This is due to the rapid development of lactobacilli, which, through fermentation, eliminate all the lactose contained in the curd. Even galactose, a simple sugar that derives from lactose, is rapidly metabolized and entirely disappears within 24-48 hours.
Parmigiano Reggiano is, therefore, a suitable option for consumers who are lactose intolerant. Nutrition experts recommend it for its beneficial properties, including its high calcium and mineral content, ease of digestion, and preservative-free nature. It is a healthy and natural option that is ideal at any time of the day and is particularly suited for special diets.
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It's authorised by the Italian Ministry of Health as naturally lactose-free
Parmigiano Reggiano is authorised by the Italian Ministry of Health as naturally lactose-free. In June 2016, the Ministry issued a circular (no. 24708) authorising the use of specific wording to claim the natural absence of lactose in dairy products. This authorisation applies to cheese varieties with a lactose content below 0.1g/100g.
Parmigiano Reggiano is a hard, aged cheese, and these types of cheeses frequently contain less lactose due to the ageing process. During the production of Parmigiano Reggiano, lactose, a sugar normally present in milk, is fermented by the microflora of lactic acid bacteria in the first 48 hours following production. This process, known as lactic fermentation, results in the lactose being converted into lactic acid.
The Consortium, which represents the Parmigiano Reggiano community, periodically tests random samples of the cheese to check for lactose content. In all the samples tested, the lactose values were lower than the level of detection, confirming that maturation does not affect the lactose content. The Consortium has also created a graphic symbol, "100% natural", which can be used on the packaging of Parmigiano Reggiano to indicate that it is naturally lactose-free.
The natural absence of lactose in Parmigiano Reggiano makes it suitable for consumers who are lactose intolerant. However, it is important to note that individual tolerance levels can vary, and some people with lactose intolerance may still experience symptoms when consuming Parmigiano Reggiano or other low-lactose cheeses.
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Parmigiano Reggiano is recommended by nutrition experts for its beneficial properties
Parmigiano Reggiano, also known as the "King of Cheeses", is a protected designation of origin (PDO) cheese that originates from Italy. It is made from unpasteurised cow's milk and is renowned for its intense flavour, granular texture, and versatility in culinary applications.
Secondly, Parmigiano Reggiano is exceptionally rich in calcium, providing over 1,200 milligrams of calcium per 100 grams, which constitutes over 95% of the recommended daily intake. Calcium is essential for maintaining healthy bones and teeth, nerve transmission, and muscle function.
Thirdly, Parmigiano Reggiano is a natural and healthy food that is easy to digest and is additive and preservative-free. It is produced without thermal treatment, additives, or preservatives. The Consortium, which periodically tests random samples of Parmigiano Reggiano, has confirmed that the cheese is naturally lactose-free, with lactose values lower than the level of detection. This makes it suitable for individuals with lactose intolerance, as the lactose is broken down during fermentation.
Finally, Parmigiano Reggiano is a good source of healthy fats, with approximately 29 grams of fat per 100 grams. Its fat content is composed of a balance of monounsaturated and polyunsaturated fats, making it suitable for those following a ketogenic diet.
In summary, Parmigiano Reggiano is recommended by nutrition experts for its high-quality protein and calcium content, its natural and healthy properties, its lactose-free status, and its good source of healthy fats.
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Other low-lactose cheeses include Asiago, Romano, and Cheddar
Parmigiano Reggiano, or Parmesan cheese, is a lactose-free cheese. The Italian Ministry of Health has authorized the use of specific wording to indicate the natural absence of lactose in dairy products. Parmigiano Reggiano falls under this category, with a lactose content below 0.1g/100g. This natural absence of lactose is due to the traditional manufacturing process, where lactose is fermented by lactic acid bacteria during the first 48 hours of production. The maturation process does not affect the lactose content, as confirmed by random sample tests.
While Parmigiano Reggiano is a lactose-free option, there are other low-lactose cheeses that individuals with lactose intolerance can enjoy. These include:
- Asiago: Asiago cheese, similar to Parmigiano Reggiano, is an aged cheese with a strong flavor. The aging process breaks down lactose into lactic acid, resulting in lower lactose content. Asiago is a versatile cheese that can be used in cooking or enjoyed on its own.
- Romano: Romano cheese is another aged cheese with a distinct sharp flavor. The aging process reduces the lactose levels, making it more tolerable for those with lactose intolerance. Romano cheese is often used as a topping or ingredient in dishes like pasta or salads.
- Cheddar: Cheddar cheese is widely available and tends to have lower lactose levels, especially sharper and more mature varieties. The aging process reduces lactose, and some Cheddars are aged for over 15 months, making them a good option for those with lactose sensitivity.
- Goat and Sheep Milk Cheeses: Cheeses made from goat or sheep milk tend to have lower lactose content and are often better tolerated by those with lactose intolerance. These cheeses can be a delicious alternative and are worth exploring for those who struggle with dairy.
It is important to remember that lactose intolerance varies among individuals, and some may tolerate small amounts of lactose without issue. The degree of intolerance can vary, and it is always advisable to consult a healthcare professional for specific dietary recommendations.
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Frequently asked questions
Parmigiano Reggiano is a type of Parmesan cheese that is naturally lactose-free. The absence of lactose is a result of the traditional Parmigiano Reggiano manufacturing process, where lactose is fermented by the microflora of lactic acid bacteria during the first 48 hours of production.
Parmigiano Reggiano is made using milk, rennet, and salt. The lactose in the milk is naturally fermented by the lactic bacteria microflora during the first 48 hours of processing, which transforms the lactose into lactic acid.
Yes, several other types of cheese contain low enough lactose levels to be safe for lactose-intolerant individuals. These include Asiago, Romano, Brie, Camembert, and Cheddar.
While Parmigiano Reggiano is generally safe for people with lactose intolerance, it is important to remember that every lactose-intolerant individual has a different tolerance level for dairy products. Some people cannot handle any lactose at all, so even low-lactose cheeses may not be safe for them. Additionally, some people may have other allergies or sensitivities that could cause a reaction to Parmigiano Reggiano, such as a histamine allergy.
