Understanding the Cheese Base: The Parmesan Component
At its core, Kraft grated cheese is made from a parmesan cheese base, but not in the way traditional artisans produce it. The product starts with a combination of milk, salt, cheese culture, and enzymes. Specifically, the ingredients often list "part-skim milk" or "partly skimmed milk," which is fermented with bacterial cultures. Enzymes, including microbial enzyme and lipase, are used to coagulate the milk and develop flavor. Microbial enzymes are a common, non-animal-based alternative to traditional rennet, making the product potentially suitable for some vegetarian diets, though clarification is often needed. The pasteurization process requires the addition of calcium chloride to assist with coagulation, a standard practice in cheese production. This cheese base is then processed further to create the final, shelf-stable product.
Key Additives and Their Functions
Beyond the cheese itself, several key additives play a crucial role in the final product's texture, stability, and flavor. These are essential for creating a product that can be stored for extended periods without refrigeration, a major selling point for the classic green canister.
Anti-Caking Agents: Preventing Clumps
One of the most notable additives is cellulose powder. This finely ground, plant-based fiber is added to grated cheese to prevent the fine particles from clumping together. Without an anti-caking agent, grated cheese would stick together in a solid mass, making it difficult to sprinkle. While some sources have critically referred to it as "wood pulp," cellulose is a widely used and FDA-approved food additive considered safe for consumption. It provides the product with its characteristic free-flowing, powdery texture.
Preservatives: Extending Shelf Life
To protect the cheese's flavor and prevent spoilage, preservatives are necessary. The dry, shelf-stable version of Kraft grated parmesan typically contains potassium sorbate. This additive is a food-safe preservative that inhibits the growth of mold and yeast, allowing the product to last for months. For some refrigerated versions of Kraft parmesan, a different anti-mold inhibitor called natamycin is used, which is also a natural, safe substance. These preservatives are what distinguish the long-lasting Kraft product from a freshly grated block of parmesan.
A Look at the Manufacturing Process
Unlike authentic Parmigiano-Reggiano, which is aged for months or even years, the process for Kraft's shelf-stable grated parmesan is significantly faster. According to a Kraft patent, the manufacturing process uses ultrafiltration and diafiltration to concentrate milk proteins, followed by fermentation with specific cultures. The fermented retentate is then evaporated in a drum dryer and immediately ground into a fine powder. This rapid method eliminates the need for a long curing period, allowing for a high-volume, consistent product. The grated cheese is blended with the anti-caking and antimycotic materials before being packaged, ready for immediate consumption without further aging.
Comparison: Kraft vs. Authentic vs. Freshly Grated
To understand the trade-offs involved, a comparison table can illustrate the differences between Kraft grated cheese and other options.
| Feature | Kraft Grated Cheese (Shelf-Stable) | Authentic Parmigiano-Reggiano | Freshly Grated Block Cheese |
|---|---|---|---|
| Aging Process | Rapid, processed method without traditional aging. | Aged for 12 to 36+ months for complex flavor. | Varies by cheese type and desired maturation. |
| Anti-Caking Agent | Contains cellulose powder to prevent clumping. | None, it is a hard, granular cheese. | None, freshly grated just before use. |
| Preservatives | Contains potassium sorbate to protect flavor. | None. Naturally preserved by low moisture and aging. | None, relies on proper refrigeration. |
| Melt Performance | Anti-caking agents can create a gritty texture when heated. | Melts smoothly and enhances sauces with nutty flavor. | Melts smoothly into a creamy consistency. |
| Flavor Profile | Sourced from aged parmesan but with a less complex, tangy, and salty flavor. | Complex, nutty, fruity, and savory notes. | Flavor is fresh and more robust than processed. |
| Convenience | Highly convenient, shelf-stable, and ready to use. | Requires grating by hand, higher effort. | Requires time for grating and potential freezing. |
Conclusion: Understanding Your Grated Cheese
The classic green container of Kraft grated cheese is a staple for many, and its ingredient list reveals why. It is not just a simpler cheese, but a convenient, shelf-stable product engineered for a long life and consistent performance. The addition of anti-caking agents like cellulose powder and preservatives such as potassium sorbate allows for its free-flowing texture and extended storage, features that a block of traditional parmesan cannot offer. Consumers seeking maximum convenience and long shelf-life are well-served, while those prioritizing complex, authentic flavor profiles and smooth melting properties may opt for fresh-grated options. Understanding the purpose of each ingredient allows consumers to make an informed choice based on their culinary needs and personal preferences.
For more insight into the manufacturing of parmesan products, the Google Patents page for the 'Rapid method for manufacture of grated parmesan cheese' offers a detailed look into the patented process that allows for its mass production without long curing times. [https://patents.google.com/patent/EP1072194A2/en]
