Randy Chandler
Kraft, the largest cheese company in America, uses enzymes in its cheese products. These enzymes are used to convert milk into cheese by coagulating, or curdling, the milk. Kraft uses enzymes from both microbial and animal sources. Animal sources include calves, goats, and sheep. Kraft Macaroni & Cheese, for example, contains enzymes derived from calves and sheep. However, Kraft Natural Swiss and Kraft Grated Parmesan use microbial rennet, which is not made with enzymes extracted from animal tissue.
| Characteristics | Values |
|---|---|
| Enzyme type | Rennet |
| Rennet type | Microbial |
| Rennet source | Microbial fermentation |
| Rennet source | Animal (calves, goats, sheep) |
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What You'll Learn
- Rennet is an enzyme used in cheese-making, which can be obtained from the stomachs of young mammals
- Kraft Macaroni & Cheese contains enzymes derived from calves and sheep
- Kraft Natural Swiss and Kraft Grated Parmesan use microbial rennet, which is not made with enzymes extracted from animal tissue
- Kraft cheese powder contains enzymes derived from calves, goats and sheep
- Rennet is a substance containing rennin, an enzyme that clots or curdles milk
Rennet is an enzyme used in cheese-making, which can be obtained from the stomachs of young mammals
Kraft Macaroni & Cheese does contain enzymes derived from animals, found in the animals' stomach and intestines. However, Kraft Natural Swiss and Kraft Grated Parmesan utilise 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.
The process of converting milk into cheese is dependent on coagulating milk through the use of enzymes. Kraft purchases enzymes from reputable suppliers for processing their various lines of cheese.
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Kraft Macaroni & Cheese contains enzymes derived from calves and sheep
Kraft, the largest cheese company in America, has stated that when the word 'enzymes' appears on a label, it 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. However, 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'.
On its website, Kraft has a FAQ sheet that explicitly states that Kraft Macaroni & Cheese does contain enzymes derived from animals, specifically calves and sheep, found in the animals' stomach and intestines.
Rennet, a substance used in the making of cheese, is obtained from the stomachs of young mammals living on milk. Rennet contains rennin, an enzyme that clots or curdles milk. Kraft has stated that all of its cheeses marketed in Canada, with the exception of its Brie, Blue and Camembert cheeses marked "Product of Denmark", do not use animal-based rennet. Instead, they use a microbial enzyme.
Kraft Natural Swiss and Kraft Grated Parmesan utilise microbial rennet, which is not made with enzymes extracted from animal tissue. However, grated parmesan may contain lipase, which is from an animal source.
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Kraft Natural Swiss and Kraft Grated Parmesan use microbial rennet, which is not made with enzymes extracted from animal tissue
Kraft, the largest cheese company in America, has stated that when the word 'enzymes' appears on a label, it can refer to both animal-derived and microbial-derived enzymes. 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.
Kraft has emphasised that the best place to find out ingredient information for a specific Kraft product is on the box in the store. However, the company has also stated that when microbial rennet is used, it will be labelled as such.
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, Kraft has stated that all of its cheeses marketed in Canada, with the exception of its Brie, Blue and Camembert cheeses marked "Product of Denmark," do not use animal-based rennet. Instead, they use a microbial enzyme.
Kraft imported Danish cheeses may use either calf rennet or a microbial enzyme, and these can be identified by their "Product of Denmark" label and "pie slice" shape.
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Kraft cheese powder contains enzymes derived from calves, goats and sheep
Kraft Natural Swiss and Kraft Grated Parmesan utilise microbial rennet, which is not made with enzymes extracted from animal tissue. However, grated parmesan may contain lipase, which is from an animal source. Kraft imported Danish cheeses may use either calf rennet or a microbial enzyme, and these can be identified by their "Product of Denmark" label and "pie slice" shape.
The process of converting milk into cheese is dependent on coagulating milk through the use of enzymes. Kraft purchases enzymes from reputable suppliers for processing its various lines of cheese.
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Rennet is a substance containing rennin, an enzyme that clots or curdles milk
Kraft Macaroni & Cheese does contain enzymes derived from animals, 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. 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 emphasizes that the box in the store is the best place to find ingredient information for a specific product, although the box often just says 'enzymes,' leaving consumers in doubt.
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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.
Yes, Kraft Natural Swiss and Kraft Grated Parmesan utilize microbial rennet, which is not made with enzymes extracted from animal tissue.
Kraft has stated that the best place to find ingredient information for a specific product is on the box in the store. However, if the box only says "enzymes," consumers can refer to the Kraft website, which provides more detailed information about the enzymes used in their products.
