Patrick Oconnell
Kraft, the largest cheese company in America, has stated that the word 'enzymes' on its product labels can refer to both animal-derived and microbial-derived enzymes. Kraft Macaroni & Cheese, for example, contains enzymes derived from calves and sheep, found in the animals' stomach and intestines. However, Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is not made with enzymes extracted from animal tissue, although they may contain lipase, an enzyme from an animal source. Kraft imported Danish cheeses may use either calf rennet or microbial enzymes, and are identified by their Product of Denmark label and pie slice shape. The company emphasizes that the box is the best place to find specific ingredient information for each product.
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What You'll Learn
Kraft cheese contains animal-derived enzymes
Kraft, the largest cheese company in America, has stated that the word 'enzymes' on its labels can refer to both animal-derived and microbial-derived enzymes. The company has emphasised that the box is the best place to find ingredient information for a specific Kraft product.
Kraft Macaroni & Cheese does contain enzymes derived from animals, found in the animals' stomach and intestines. The animal sources of enzymes in Kraft cheese include calves, goats, and sheep. However, Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is not made with enzymes extracted from animal tissue. These cheeses may contain lipase, an enzyme from an animal source. Kraft imported Danish cheeses may use either calf rennet or a microbial enzyme, and are identified by their "Product of Denmark" label and "pie slice" shape.
Kraft's Philadelphia Brand cream cheese products (brick, whipped and soft varieties) and Kraft Neufchatel Cheese do not use coagulating enzymes. However, Kraft has stated that it cannot be sure what other manufacturers may use. Kraft's process cheese and process cheese products are made by grinding and blending. With the aid of heat, cheese is made by either one of the two methods of coagulating. Therefore, it is impossible for Kraft to assure consumers that a given American-made process cheese product is free of animal-derived enzymes including pepsin and/or rennet.
Kraft Parmesan and Romano Cheese Blend is made with 'microbial rennet,' but animal-derived lipase is also used to impart the distinctive flavor to Romano cheese. The animal source is not listed on the label.
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Kraft cheese contains microbial-derived enzymes
Kraft, the largest cheese company in America, has stated that the word 'enzymes' on its labels can refer to both animal-derived and microbial-derived enzymes. Kraft Macaroni & Cheese, for example, contains enzymes derived from calves and sheep, found in the animals' stomachs and intestines. However, Kraft Natural Swiss and Kraft Grated Parmesan use microbial rennet, which is not made with enzymes extracted from animal tissue. This means that these two products are suitable for vegetarians.
The process of converting milk into cheese is dependent on coagulating milk through the use of enzymes. Rennet is a substance containing rennin, an enzyme that clots or curdles milk. It is used in the making of cheese and is usually obtained from the stomachs of young mammals. However, microbial rennet is produced by the growth of pure cultures of bacteria or mould. Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is derived from the growth of pure cultures of bacteria or mould, and is not made with enzymes extracted from animal tissue.
Kraft imported Danish cheeses may use either calf rennet or a microbial enzyme, and are identified by their "Product of Denmark" label and "pie slice" shape. Kraft has emphasized that the box is the best place to find ingredient information for a specific product, although the box often just says 'enzymes', leaving consumers in doubt. Kraft has clarified that when microbial rennet is used, it will be labelled as 'microbial rennet'.
Kraft's soft cheeses, such as Philadelphia Brand Cream Cheese and Light Philadelphia Brand Neufchatel Cheese, utilize another method of coagulating milk by the growth of pure cultures of bacteria in the milk and the development of lactic acid. These cheeses have distinctly different characteristics from those produced using coagulating enzymes.
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Kraft cheese contains lipase
Kraft, the largest cheese company in America, has stated that the word "enzymes" on its labels can refer to both animal-derived and microbial-derived enzymes. The company has emphasised that the box is the best place to find ingredient information for a specific Kraft product.
Kraft Macaroni & Cheese does contain enzymes derived from animals, found in the animals' stomach and intestines. The animal sources of enzymes in Kraft cheese include calves, goats, and sheep. However, Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is not made with enzymes extracted from animal tissue.
Kraft imported Danish cheeses may use either calf rennet or a microbial enzyme, and are identified by their "Product of Denmark" label and "pie slice" shape. Kraft purchases enzymes from reputable suppliers for processing its various lines of cheese.
Kraft's Parmesan and Romano Cheese Blend is made with 'microbial rennet,' but animal-derived lipase is also used to impart a distinctive flavor to Romano cheese. The animal source is not listed on the label. Kraft Grated Parmesan Cheese may contain lipase (from an animal source).
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Kraft cheese contains chymosin
Kraft, the largest cheese company in America, manufactures a range of cheese products, including those that contain enzymes derived from both microbial and animal sources.
Kraft has stated that the term "enzymes" on its product labels can refer to both animal-derived and microbial-derived enzymes. This means that a product containing simply "enzymes" may include animal-derived enzymes. However, Kraft has clarified that when microbial rennet is used, it will be labelled as "microbial rennet".
Kraft Macaroni & Cheese, for example, contains enzymes derived from calves and sheep, found in the animals' stomachs and intestines. On the other hand, Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is not made with enzymes extracted from animal tissue. These two products are suitable for vegetarians.
Kraft imported Danish cheeses, identifiable by their "Product of Denmark" label and "pie slice" shape, may use either calf rennet or a microbial enzyme. Additionally, Kraft's cream cheese products, such as Philadelphia Brand Cream Cheese and Light Philadelphia Brand Neufchatel Cheese, utilize another method of coagulating milk through the growth of pure cultures of bacteria and the development of lactic acid.
Chymosin, a coagulating enzyme, is commonly used in the cheese-making process, and Kraft cheeses may contain this enzyme as well. Chymosin can be obtained from animal sources, such as rennet, or from microbial or vegetable sources. It plays a crucial role in converting milk into cheese by coagulating the milk and causing it to separate into solids (curds) and liquid (whey).
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Kraft cheese contains microbial rennet
Kraft, the largest cheese company in America, has stated that when the word 'enzymes' appears on its labels, both animal-derived and microbial-derived enzymes may have been used. Kraft has also stated that when microbial rennet is used, it will be labelled as 'microbial rennet'. However, the company's FAQ sheet explicitly states that Kraft Macaroni & Cheese does contain enzymes derived from animals (calves and sheep), found in the animals' stomach and intestines.
Kraft Natural Swiss and Kraft Grated Parmesan, on the other hand, utilize microbial rennet that is not made with enzymes extracted from animal tissue. Kraft has also stated that their Parmesan and Romano Cheese Blend is made with microbial rennet, although animal-derived lipase is also used to impart a distinctive flavour to the Romano cheese.
Kraft's cream cheese products, such as Philadelphia Brand (brick, whipped, and soft varieties) and Kraft Neufchatel Cheese, do not use coagulating enzymes. However, their process cheese and process cheese products are made by grinding and blending, and it is impossible to assure consumers that these products are free of animal-derived enzymes, including pepsin and/or rennet.
Kraft has confirmed that all of their shredded cheeses contain animal-derived enzymes. The company's cheese products manufactured in the United States may contain a coagulating enzyme derived from either beef or swine.
Overall, Kraft's use of microbial rennet varies depending on the specific product, and consumers can refer to the box or the company's website for more detailed ingredient information.
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Frequently asked questions
Kraft cheese contains enzymes derived from both microbial and animal sources. The animal sources of enzymes in Kraft cheese include calves, goats, and sheep.
Kraft Macaroni & Cheese contains enzymes derived from animals, found in the animals' stomach and intestines. Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is not made with enzymes extracted from animal tissue.
Microbial rennet is derived from the growth of pure cultures of bacteria or mold. It is not made with enzymes extracted from animal tissue.
Rennet is a substance containing rennin, an enzyme that clots or curdles milk. It is used in the making of cheese and is usually obtained from the stomachs of young mammals.
Animal enzymes used in cheese-making include pepsin, derived from the stomachs of swine, and rennet, derived from the stomachs of calves.
