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grana cheese

Grana cheese is a food additive known for its cheesy flavor note, commonly used to enhance savory food profiles.

General Material Description

Grana cheese is a flavorful food additive derived from a hard Italian cheese variety. It is recognized for imparting a distinct cheesy taste characterized by rich, savory notes typical of aged dairy products. This material finds common usage in food formulations to enhance or reproduce the sensory qualities associated with hard cheeses. Synonyms include grana-type cheese flavor or simply cheese flavor additive. Its chemical profile relates to compounds naturally present in aged cheeses, detailed in PubChem. The flavor is sourced predominantly through controlled extraction processes from authentic grana cheese varieties or fermentation-based synthesis, ensuring reproducibility and consistency for food industry applications.

Occurrence, Applicability & Potential Uses

Grana cheese flavor originates from the natural biochemical aging of hard cheeses, where proteins and fats break down to yield characteristic sensory compounds. In food manufacturing, it is utilized to enhance processed products requiring cheese notes without direct cheese addition. It finds application in savory snacks, sauces, and seasoning blends. Regulatory evaluations under the FEMA (US) standard categorize it as a food additive suitable for flavoring; however, usage levels must conform to recommended guidelines to ensure product quality. Its inclusion supports flavor complexity in a range of culinary and industrial contexts concerned with replicating traditional cheese aromas and tastes.

Physico-Chemical Properties Summary

The compounds responsible for grana cheese flavor typically exhibit moderate volatility and solubility characteristics tailored for inclusion in aqueous and lipid-based food matrices. Their molecular structures allow interaction with taste receptors to generate a pronounced cheesy percept. Stability considerations involve maintaining flavor integrity during processing, storage, and thermal exposure. These properties facilitate the controlled release of flavor notes, making grana cheese flavor a versatile additive in formulations. The absence of hazardous classifications under OSHA indicates chemical stability and suitability for food contact applications, enabling safe incorporation within prescribed usage levels.

FAQ

What is grana cheese flavor and how is it characterized?
Grana cheese flavor is a food additive that reproduces the sensory attributes typical of hard Italian cheeses called Grana. It is characterized by a distinctive cheesy taste with savory and aged dairy notes. This flavor derives from compounds formed during the natural aging and enzymatic breakdown of cheese proteins and fats, providing a complex aroma profile used to enhance various food products.
In which applications is grana cheese flavor commonly used, and where is it sourced from?
Grana cheese flavor is commonly applied as a food additive in products that require a savory cheese note, including snacks, seasonings, and prepared meals. It is sourced from either extraction of natural hard cheeses or synthesized to match the characteristic compounds of aged cheese. The flavor additive supports food formulations aiming to deliver cheese-like sensory experiences without the need for actual cheese ingredients.
What regulations govern the use of grana cheese flavor and are there any safety concerns?
The use of grana cheese flavor is regulated under standards such as FEMA (US), which classifies it as a food additive. Safety evaluations show no classified hazards under OSHA (29 CFR 1910), indicating it poses no identified toxicological risks in standard use. Usage recommendations specify adherence to defined levels appropriate for flavoring applications. There are no established concerns regarding dermal, oral, or inhalation toxicity based on available data.

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Literature & References

None found
Publications by PubMed
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Estimation of economic values for milk coagulation properties in Italian Holstein-Friesian cattle.
Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication.
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach.
Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study.
Understanding the bacterial communities of hard cheese with blowing defect.
Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano.
Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.
Draft Genome Sequence of Clostridium tyrobutyricum Strain DIVETGP, Isolated from Cow's Milk for Grana Padano Production.
Effect of summer season on milk protein fractions in Holstein cows.
Quantification of l-lysine in cheese by a novel amperometric biosensor.
Characterization of Gram-negative psychrotrophic bacteria isolated from Italian bulk tank milk.
Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion.
Management practices and forage quality affecting the contamination of milk with anaerobic spore-forming bacteria.
A selected core microbiome drives the early stages of three popular italian cheese manufactures.
Detection of Shiga toxin (Stx)-producing Escherichia coli (STEC) in bovine dairy herds in Northern Italy.
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
Lactobacillus helveticus MIMLh5-specific antibodies for detection of S-layer protein in Grana Padano protected-designation-of-origin cheese.
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
Draft Genome Sequence of Clostridium tyrobutyricum Strain UC7086, Isolated from Grana Padano Cheese with Late-Blowing Defect.
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
Immunological response in egg-sensitive adults challenged with cheese containing or not containing lysozyme.
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.
[Ergonomic assessment of main activities in grana padano cheese production].
Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP.
Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme.
Headspace analysis of Italian and New Zealand parmesan cheeses.
The spatial distribution of bacteria in Grana-cheese during ripening.
Factors affecting the incidence of first-quality wheels of Trentingrana cheese.
Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield.
Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.
Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.
Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems.
A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.
Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese.
Absence of allergic reactions to egg white lysozyme additive in Grana Padano cheese.
Grana Padano cheese whey starters: microbial composition and strain distribution.
Ripening and geographical characterization of Parmigiano Reggiano cheese by 1H NMR spectroscopy.
Detection and identification of Lactobacillus helveticus bacteriophages by PCR.
Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus.
Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters.
Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.
Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR.
Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheese.
Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry.
Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR.
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus.
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS.
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses.
Effect of ensiling alfalfa at low and high dry matter on production of milk used to make Grana cheese.
Proteolysis of beta-casein as a marker of Grana Padano cheese ripening.
Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.
Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation.
Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.
Effectiveness of chemometric techniques in discrimination of lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics
Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening.
Aflatoxin M1 occurrence in samples of Grana Padano cheese.
Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification.
Formaldehyde and hexamethylenetetramine as food additives: chemical interactions and toxicology.
Evaluation of the oral toxicity of spinacine hydrochloride in a 13-week study in rats.
Identification of spinacine as the principal reaction product of gamma-casein with formaldehyde in cheese.
Toxicological evaluation in rats and mice of the ingestion of a cheese made from milk with added formaldehyde.
[FGPR (Formaggio Grana Parmigiano-Reggiano) and one of its combinations with absorbing substances, fructose and mineral salts in the treatment of acute enteritis in infants].
[The campaign against bovine mastitis and its effects on cheese (grana padano) production (author's transl)].

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Trivial Name grana cheese

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Cheesy
cheesy
General comment Cheesy

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for grana cheese usage levels up to:
not for fragrance use.
Recommendation for grana cheese flavor usage levels up to:
not for flavor use.

Safety references

None found