Grana Padano ingredients: what to know about lysozyme

The ingredients of Grana Padano PDO are:

• milk;
• salt;
• rennet;
• lysozyme.

This list may seem simple, but each ingredient has a specific role in the production process and in defining the characteristics of the cheese.

Milk is the basis of the product. Salt contributes to preservation, flavour and the structure of the paste. Rennet allows the milk to coagulate and form the curd. Lysozyme helps control unwanted fermentations during maturation.

In Grana Padano PDO, lysozyme is therefore not a secondary detail to ignore: it is an ingredient allowed by the product specifications and must be communicated correctly, also because it derives from egg white.

Grana Padano PDO is produced with raw cow’s milk. The milk is partially skimmed through natural creaming, a process that allows the fat fraction to rise to the surface before processing.

During production, natural whey starter is used: it is rich in lactic bacteria from the previous cheesemaking process. Whey starter contributes to the transformation of the milk and to the development of the cheese’s characteristics during maturation.

The rennet used is calf rennet. Its function is to coagulate the milk, turning it into curd. From this curd, after breaking, cooking, extraction, moulding, salting and ageing, a wheel of Grana Padano PDO is formed.

Salt is not simply added to the mixture: it is absorbed during brining. This stage contributes to the flavour, structure and shelf life of the cheese.

Lysozyme is a natural protein with antibacterial action. It is present in different organic substances and, in the case of Grana Padano PDO, it is extracted from egg white.

In food terminology it may also be indicated with the code E1105. This is important because it helps explain why lysozyme must be correctly declared among the ingredients and why it is particularly relevant for people with egg allergy.

In Grana Padano PDO, lysozyme is used in limited quantities and with a precise technological function: helping control unwanted fermentations that could alter the quality of the wheel during maturation.

For the consumer, the key point is this: lysozyme derives from egg and is part of the ingredients of Grana Padano PDO, except for specific types that do not use it, such as Trentingrana.

Lysozyme is used in Grana Padano PDO to control unwanted fermentations during cheese maturation.

In particular, its use is linked to the need to counter possible abnormal fermentations caused by unwanted microorganisms, such as some clostridia, which can compromise the structure of the paste and the correct maturation of the wheel.

The use of lysozyme is also connected to the characteristics of the Grana Padano product specifications, which allow certain preserved fodders in dairy cow feed. This does not mean that the product is of lower quality: it means that the Grana Padano PDO production system includes specific tools to ensure the correct development of the cheese.

Lysozyme should therefore be explained for what it is: an ingredient allowed by the product specifications, used with a precise function within the production process.

The Grana Padano PDO product specifications allow the use of lysozyme, except for Trentingrana, up to a maximum of 2.5 g per 100 kg of milk.

This limit applies to the production stage and defines precisely the conditions for using lysozyme during processing.

For the final consumer, the most important aspect remains the correct reading of the label. In packaged products, lysozyme must be indicated in the ingredient list, also because it derives from egg white.

The lysozyme used in Grana Padano PDO derives from egg white. For this reason it is important to consider it when discussing allergens.

People allergic to egg should pay attention to the presence of lysozyme and always read the product label. In case of diagnosed allergy, specific doubts or medical advice, it is appropriate to follow the guidance of a doctor or specialist.

It is important not to confuse different issues:

• Grana Padano PDO is naturally lactose-free;
• lysozyme derives from egg;
• lactose intolerance is not the same as egg allergy;
• “lactose-free” does not mean “egg-free”;
• people with egg allergy should check for the presence of lysozyme.

This distinction is useful because consumer attention is often focused on lactose, while lysozyme concerns a different dietary requirement.

Yes, there are types of Grana Padano PDO that do not use lysozyme. The best-known case is Trentingrana, for which the product specifications do not provide for the use of this ingredient.

This means that not all products connected to the Grana Padano PDO are identical in this respect. To know whether a product contains lysozyme, the correct solution is to read the ingredient list on the label or consult the product’s technical sheet.

For products intended for large-scale retail, HoReCa, distributors, wholesalers or food service, the presence or absence of lysozyme can be relevant for technical sheets, specifications, assortments and communication to the final consumer.

In food regulatory terminology, lysozyme is classified with the code E1105. It is used in Grana Padano PDO with a technological function linked to the control of unwanted fermentations.

In everyday language, the topic can create confusion because people often try to draw a sharp distinction between “ingredient”, “additive”, “preservative” and “processing aid”. For correct consumer communication, however, the essential point is that lysozyme is allowed by the Grana Padano PDO product specifications and must be correctly indicated when present.

For this reason, rather than simplifying with generic formulas, it is preferable to explain clearly:

• what it is;
• where it comes from;
• why it is used;
• where it is indicated;
• what people with egg allergy need to know.

One of the most important differences between Grana Padano PDO and Parmigiano Reggiano PDO concerns the ingredients.

Grana Padano PDO is made with:

• milk;
• salt;
• rennet;
• lysozyme.

Parmigiano Reggiano PDO is made with:

• milk;
• salt;
• rennet.

The use of lysozyme is not allowed in Parmigiano Reggiano. This difference depends on the respective production specifications and on the different rules that define the two PDO cheeses.

The presence of lysozyme should not be interpreted superficially as an absolutely “positive” or “negative” element. It is a real technical and production difference, useful to know when comparing the two cheeses correctly.

To choose between Grana Padano and Parmigiano Reggiano, ingredients alone are not enough: flavour, ageing, production area, product specifications, culinary use, format and commercial destination also matter.

When Grana Padano PDO is marketed as a whole wheel, pieces or grated cheese, the correct indication of the ingredients is essential.

In packaged products, the ingredient list allows consumers to check for the presence of lysozyme and other relevant elements. For professional operators, the same information is also important in technical sheets, product specifications and commercial materials.

At Boni we handle the ageing, packaging and commercialisation of Grana Padano PDO, with formats designed for different channels: whole wheels, pieces and freshly grated cheese.

Clarity on ingredients is particularly important for large-scale retail, HoReCa, wholesalers, distributors, catering, the food industry and food service, where labels, traceability and technical sheets are essential tools for communicating the product correctly.

To learn more:

• Grana Padano PDO
• Grana Padano and lactose
• Grana Padano nutritional values
• Grana Padano and cholesterol
• Grana Padano ageing
• Parmigiano Reggiano vs Grana Padano
• Parmigiano Reggiano PDO
• Freshly grated Grana Padano
• Grana Padano pieces