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**Kraft Cheddar Cheese **
 Cheese it is! Cheese is a North American common place food, so much so, Industrial cheese makers air comedic commercials about trying to get a child to move out of the house, ’stop cooking with cheese!’ Canadian eat a lot of cheese, in the 2004 production of dairy products, Cheddar cheese was the third highest at 126, 401 kilograms. Dairy Processors Association of Canada research suggested in 2004 3.78 kilograms of cheddar cheese is consumed per capita in Canada, the four highest consumed after ice cream, specialty cheeses, and yogurt.

**1) Nutritional Information** Kraft Cheddar Cheese from the nutritional view: Where to start looking at nutrition of cheese, thanks to Canadian Food Inspection Agency, we can start on the side of the block of cheese. According to the Cracker Barrel Kraft Medium Cheddar Cheese //Nutrition Facts//, a serving of about 30 grams includes 120 calories; 11 grams of fat, 30 milligrams of cholesterol, 210 milligrams of sodium, 7grams of protein, 20% of the Dietary Reference Intakes (DRI) of calcium and 6% of the DRI of Vitamin A. Fat is a macronutrient that our body requires to absorb vitamins A, D, E and K along with other nutrients(British Columbia. Provincial Health Officer, 2006). Fat provides flavor and satiety. Fat is a required part of cells in our body and enables the passage of insulin, and prevents the transmission of harmful influences like potential carcinogens. It is a main component in our brain and protects the nerve fibers throughout our bodies. That being said, healthier fats are high-density lipoproteins in our blood and help eliminate cholesterol (British Columbia. Provincial Health Officer, 2006). Of the 11 grams of fat in the small serving of cheese, about 7 milligrams are saturated, a less healthy fat in this case derived from animal fat in cows milk. Cheese also includes 0.4 milligrams of trans fats and unlike other dietary fats, trans fats are not essential, and they do not promote good health. The consumption of trans fats increases the risk of coronary heart disease by raising levels of "bad" cholesterol and lowering levels of "good" cholesterol [British Columbia. Provincial Health Officer, 2006].  The cholesterol in cheese is present because milk comes from an animal. The positive side of trans fats in cheddar cheese is the very small amount of trans fat contained in the product. Overall however, cheese is a high fat food and should be eaten in moderation.  According to the Institute of Medicine the average 9 to 50 year old can consume about 1,500 milligrams of sodium. Unfortunately according to Statistics Canada, Canadians are over consuming sodium intakes (Statistics Canada, 2004). Processed foods including cheese use sodium to enhance flavor and preserve products.

Protein in needed for the building, maintaining, and repair of body tissues. It is the building block of our bones, muscles, and cells and wards off disease. Generally adults age 9 to 50 should eat about 56grams of protein a day [Statistics Canada, 2006]. Cheese would not be recommend as the only source of protein as the fat content is too high to consume enough protein within a healthy fat intake range.

As Cheese is a Dairy product made from cows milk, it is a good source of calcium. As Cheddar Cheese to contain fat, the addition of Vitamin A is positive as fat furthers the absorption of Vitamin A [British Columbia. Provincial Health Officer, 2006].

 To better understand how food labeling is managed, this is an expert from the Health Canada Website: Although the //Food and Drug Regulations// (the Regulations) require that a complete and accurate list of ingredients appear on the label of most prepackaged foods, they currently exempt certain ingredients from component declaration. For example, when flavours, flour, seasoning and margarine are used as ingredients in other foods, their components do not have to be included in the list of ingredients. In addition, the name used to declare an ingredient’s presence in a food may make it difficult to determine if the food should be avoided (e.g. ovalbumin for egg derivatives, casein for milk ingredients...). As a result, food allergens, gluten sources and added sulphites can be “hidden” from consumers trying to identify them in the list of ingredients. Health Canada is publishing its proposed food allergen labelling regulatory amendments in //Canada Gazette, Part I// (CGI), and is now urging industry to be diligent in responding to these impending changes by listing priority food allergens, gluten sources and added sulphites on the labels of prepackaged foods during the consultation period between CGI and their publication in //Canada Gazette Part II// (CGII). To better understand the Canadian ingredient labeling terms, here are some helpful definitions  - The manufacturing of various dairy products like ice cream, sour cream, yogurt and various cheeses is formulated to specific milk fat and milk solids (non fat) levels to deliver uniform product at uniform cost.
 * INGREDIENTS **
 * The Cracker Barrel Kraft Medium Cheddar Cheese ingredients are: milk ingredients, bacterial Culture, salt, microbial enzymes, calcium chloride, colour, lipase. **
 * MILK INGREDIENTS AND MODIFIED MILK INGREDIENTS: **

-The milk fat and milk solids (non fat) are available for use in different forms (liquid, concentrated, dried, frozen) as milk, partially skim milk, skim milk, evaporated or condensed whole milk, evaporated or condensed partially skim milk, evaporated or condensed skim milk, dried whole milk, dried partially skim milk, dried skim milk, cream, butter, butter-oil, anhydrous butter-oil (99.9% milk fat).

-These milk products are put together in various combinations to arrive at individual formulations. Depending on the amounts required and to ensure the efficient use of raw materials in production; different combinations are often used to produce the same finished product within a given day.

-For the purposes of ingredient labelling on packages, the Food and Drugs Act and Regulations (//B.01.010 - 7, 7.1, 7.2//) recognizes these production practices with the collective term "milk ingredients" for these milk products. The chemical state of these products and their components has not been altered from that found in milk.

-The term "modified milk ingredients" also has regulatory recognition as a collective labelling term. Products that are "modified milk ingredients" include calcium reduced skim milk, whey cream, whey butter, cultured milk products, and casein. Other components of milk, like milk protein concentrates, that have had their chemical state altered from that found in milk also are called "modified milk ingredients". All of the above products originate from milk.

-Whey, a by-product from cheese manufacturing, is used in other dairy and food products. Filtration techniques have also been developed to concentrate the whey protein. The collective term "modified milk ingredients" under the Food and Drugs Act and Regulations is used to describe these ingredients as well, for labelling purposes. Previously, these by-products were environmentally unfriendly waste by-products.

-The Food and Drugs Act and Regulations allows for the labelling of "milk ingredients" combined with "modified milk ingredients" to be collectively labelled as "modified milk ingredients" for efficiency of ingredient declarations on food package labels. (Dairy Processors Association of Canada, 2005)

 OTHER NAMES FOR MILK: Ammonium/calcium/magnesium/potassium/sodium caseinate Casein/caseinate/rennet casein Curds Delactosed/demineralized whey Dry milk/milk/sour cream/sour milk solids Hydrolyzed casein, hydrolyzed milk protein Lactalbumin/lactalbumin phosphate Lactate/lactose Lactoferrin Lactoglobulin Milk derivative/fat/protein Modified milk ingredients Opta™, Simplesse ® (fat replacers) Whey, whey protein concentrate <span style="font-size: 12pt; color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-fareast-font-family: 'Times New Roman';">Bacteria are often responsible for food spoilage but there are also many useful types. During the manufacture of cheese and other cultured dairy products lactic acid bacteria change the milk sugar to lactic acid. The acid acts as a preservative by inhibiting undesirable types of bacteria, helps remove water from the curd (formation of curd is described in the next section) and is important to the development of cheese texture. The lactic acid bacteria and other microorganisms which happen to be present in the cheese contribute enzymes which break down fats, proteins and sugar during aging to produce flavours characteristic of particular cheese varieties. Lactic acid bacteria are naturally present in milk, and cheese can be made by holding fresh milk in a warm environment. However, this process is slow and cheese quality tends to be inconsistent. It is recommended that the milk be pasteurized by heating at 60-62C (140-144F) for 30 min. This heat treatment will destroy most lactic acid bacteria in the milk and will also destroy pathogenic bacteria which may cause food illness. // Note that over pasteurization will prevent proper coagulation. Most store bought milk is unsuitable for cheese making because it has received too much heat treatment. (Cheese Making at Home, 2009)// <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;"> Salt is a <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">dietary mineral composed primarily of <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">sodium chloride that is essential for <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">animal life, but toxic to most land plants. Salt <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">flavor is one of the <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">basic tastes, an important <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">preservative and a popular food seasoning. <span style="color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">Salt for human consumption is produced in different forms: unrefined salt (such as <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">sea salt ), refined salt (table salt), and <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">iodized salt. It is a crystalline solid, white, pale pink or light gray in color, normally obtained from <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">sea water or rock deposits. Edible rock salts may be slightly grayish in color because of this mineral content. <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">Chloride and <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">sodium ions, the two major components of salt, are necessary for the survival of all known living creatures, including humans. Salt is involved in regulating the <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">water content (fluid balance) of the body. Salt cravings may be caused by trace mineral deficiencies as well as by a deficiency of sodium chloride itself. Conversely, overconsumption of salt increases the risk of health problems, including <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">high blood pressure. (Wikipedia, Salt, 2009) <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Enzymes used in the fermentation processing of food that are not animal derived. <span style="color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN; mso-bidi-font-weight: bold;">Calcium chloride <span style="color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">, CaCl2, is a common <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">salt. It behaves as a typical <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">ionic halide, and is <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">solid at <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">room temperature. It has several common applications such as <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">brine for refrigeration plants, <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">ice and dust control on roads, and in <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">concrete. It can be produced directly from <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">limestone, but large amounts are also produced as a by-product of the <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">Solvay process. Because of its <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">hygroscopic nature, it must be kept in tightly-sealed containers. It is used to turn <span style="color: #943634; text-decoration: none; mso-themecolor: accent2; mso-themeshade: 191; text-underline: none;">kelp into a solid (Wikipedia, Calcium Chloride, 2009). <span style="font-size: 12pt; color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">As The Canadian Food Inspection Agency creates the Guide to Food Labelling and Advertising, the information obtained was not easy to understand, essentially, colours are approved and then cheese makers can use them, here is the information from the agency: one or more of the colours listed in Table 3 of Division16, except annatto where used in accordance withB.14.031//(i)// or B.14.032//(d)//(xvi)(A) and except allura red and sunset yellow FCF where used in accordance <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">with B.14.032//(d)//(xvi)(B) and (C), respectively (Canadian Food inspection Agency, 2002). <span style="color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;"> <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN; mso-fareast-font-family: 'Times New Roman';">Lipases are used for the enhancement of flavor in cheese and cheese-related products. Lipase modifies the triglycerides present in milkfat, liberating free fatty acids, which give many dairy products their typical flavor characteristics. <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;"> <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN; mso-fareast-font-family: 'Times New Roman';">Non-ripened cheeses normally show a low free fatty acid content. And with most milk pasteurized prior to cheesemaking, the lipases naturally present in milk are inactivated. Consequently, commercial lipase addition during cheesemaking has become a critical step toward achieving flavorful product (Find Articles.com, 2009). <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">
 * <span style="font-size: 12pt; color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-fareast-font-family: 'Times New Roman';">BACTERIAL CULTURE: **
 * <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">SALT: **
 * <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">MICROBIAL ENZYMES: **
 * <span style="color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">CALCIUM CHLORIDE: **
 * <span style="color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">COLOUR: **
 * <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">LIPASE: **
 * <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Vegetarians note **<span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">: <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-fareast-font-family: 'Times New Roman';"> If the word "lipase" appear in the ingredient line of a Kraft product then it will be of animal origin (Veggieboards.com, 2009)

<span style="font-size: 12pt; color: #943634; font-family: 'Times New Roman', 'serif'; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[] <span style="font-size: 12pt; color: #943634; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;"> <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Institute of Medicine <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[] Food, Health and well Being in British Columbia. Provincial Health Officer’s Annual Report 2005. <span style="color: #943634; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[] <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;"> Statistics Canada, 2004 and 2006 <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[] <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Health Canada Website: <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-ansi-language: EN;">http://www.hc-sc.gc.ca/fn-an/label-etiquet/allergen/project_1220_info-eng.php <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Dairy Processors Association of Canada <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[] <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Making Cheese at Home <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[] <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; mso-themecolor: accent2; mso-themeshade: 191;">Wikipedia, Salt, 2009 Salhttp://en.wikipedia.org/wiki/Salt Lipase http://findarticles.com/p/articles/mi_m3301/is_n10_v95/ai_16340092/// Veggieboards.com <span style="font-size: 12pt; color: #943634; line-height: 115%; font-family: 'Times New Roman', 'serif'; text-decoration: none; msothemecolor: accent2; msothemeshade: 191; mso-themecolor: accent2; mso-themeshade: 191; textunderline: none;">[]

<span style="font-size: 10pt; color: #d99594; font-family: 'Verdana', 'sans-serif'; mso-themecolor: accent2; mso-fareast-font-family: 'Times New Roman'; mso-themetint: 153;"> <span style="font-size: 14pt; color: rgb(153,204,0);">Cheddar is routinely coloured orange in North America but not usually in other countries. The colourant is added to disguise seasonal colour variations that occur in the cheese due to the diet of the cows. The colourant is usually plant based, but could potentially cause reactions. Try to buy mellow yellow cheese if you can!
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Tidbit **

<span style="font-size: 20px; color: black; font-family: Arial, Helvetica, sans-serif;"> **2) Food System** <span style="font-size: 14px; color: rgb(128,0,128); font-family: Arial, Helvetica, sans-serif;">“Cheesemaking originated as a crude form of food preservation.” [2003, Singh, Drake]. Most Cheese starts with cow’s milk, and cheddar cheese is no exception, starting with cheese curds. [Curds is a dairy product obtained by curdling or coagulating milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion, called whey.]2 Wikipedia The manufacture of rennet-coagulated cheeses, such as Cheddar, can be divided into two more or less distinct phases: (1) conversion of milk to curd, which is essentially complete within 24 h; and (2) ripening of the curd.  Cheese manufacture is essentially a dehydration process in which the fat and casein in milk are concentrated between 6- and 12-fold, depending on the variety. The last manufacturing operation is salting.” Wrap it up and then let it ripen. “Cheese ripening is an expensive and time-consuming process, depending on the variety of cheese, for example, Cheddar cheese typically ripens for 1 to 12 mo.” [2003, Singh, Drake]

1 Flavor of Cheddar Cheese: A Chemical and Sensory Perspective T.K. Singh1, M.A. Drake2, and K.R. Cadwallader Vol. 2, 2003—COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY http://jds.fass.org/cgi/content/abstract/88/12/4195

2 Curd: From Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Cur d

<span style="font-size: 104.5%; color: rgb(128,0,128);">In the "Packaged Foods Exposed III (Kraft Foods)" audio radio show of the Kootney, Nelson BC Radio Company, they talked about how large a company Kraft Foods actually is and that until recently it was part of the Philip Morris tobacco company. With all this huge marketing budget, the parent company had major access to large campaign donations as a “Wholesome Food company”, when everyone knew it had connections with the tobacco company and it’s policies would support those tobacco industries. In 2001 there was an organized boycott of Kraft foods due to it’s connection with Phillip Morris, and the lack of corporate accountability. <www.stopcorporateabuse.com> Now that the company is no longer associated with Phillip Morris (March 2009), will they be accountable on the issue of healthy eating and the obesity crisis? They have been caught a few times of misleading or actual lies in their advertising campaigns. <span style="font-size: 93.5%; color: rgb(128,0,128);">__Kootenay, Nelson, BC radio company April 12, 2009 "Packaged Foods Exposed III (Kraft Foods)" (encore) Audio http://www.cjly.org/deconstructingdinner/052809.htm__

<span style="font-size: 12pt; color: purple; font-family: 'Verdana', 'sans-serif';"> <span style="font-size: 95%; color: rgb(128,0,128);">1] Charge On Kraft Ads - June 19, 1987 F.T.C. Advertising for Kraft Singles exaggerated the calcium content of the cheese product, the Federal Trade Commission said today. A spokesman for Kraft Inc. denied the charge []

<span style="font-size: 85%; color: rgb(128,0,128);"> 2] What is 'Real Kraft Cheese'? By: Julie Jargon Feb. 05, 2007 “If Matt Leli read "Made with Real Kraft Cheese" on a can of Kraft Easy Cheese, he'd think of a block of Wisconsin cheddar. But only if he hadn't read the list of ingredients on the other side of the can. Easy Cheese, like many Kraft foodstuffs bearing the "Real Kraft Cheese" logo, contains no natural cheese. Terms like "natural" and "real Kraft cheese" appeal to customers seeking healthy food. But in trying to lure consumers to its packaged foods, Kraft, like many food makers, often walks a fine line with its marketing, testing the limits of federal labelling regulations that are often vague or confusing. Calling processed-cheese ingredients real cheese is legal, because while the Food and Drug Administration regulates many food-related claims, defining terms like "low-fat" and "organic," it doesn't define other terms, including "natural" and "real." "It's critical that we have clear consumer communication on our packaging and advertising," Ms. Rosenfeld says.” []

3] Kraft No Longer Running Dairy-Weight Loss Advertising Published on Wednesday, August 17, 2005 by Healthy News Service Washington, D.C.-Kraft Foods, Inc., has confirmed that it is no longer running advertisements suggesting that dairy products encourage weight loss. [] <span style="font-size: 12pt; color: purple; font-family: 'Verdana', 'sans-serif';"> <span style="font-size: 85%; color: rgb(128,0,128);">4] What was really interesting in this audio, was the ad campaign Kraft had online for hungry students. <u-starving.com> Real life video, not animated, interactive game where the viewer would click on different things in the students’ room and the student would eat it or not. Apparently it was so offensive, that it no longer exists online.

5] The audio clip also claimed that Kraft was one of the first companies to use GMO products, that have never been tested fully and is using consumers as their test subjects.

“Kraft Foods Global Inc. is taking a novel approach by using Minneapolis-based Medisyn Technologies Inc. (www.medisyntech.com), a drug discovery company, to find bioactive ingredients for food use. “This is a great example of how Kraft Foods has been making a more focused and organized effort to step up our innovation partnerships,” adds Abraham. “Innovation isn’t new to Kraft, and now we’re complementing our traditional internal efforts and supplier collaborations with new and unique external arrangements. Open innovation is complimenting traditional R&D to allow us to develop new capabilities and better meet consumer needs. The active path to market will be determined by Kraft. “Realistically, this is a race to market with products that have a genuine health benefit and science to back them up,” says Land.” [] History of Kraft making Better Cheese? “American cheese making gradually improved during history, but finding better methods to produce what people weren’t buying anyway did little to enhance America’s meager appetite for cheese. The man who did more than anyone else to change the situation was not a scientist but a salesman. James L. Kraft Kraft helped grocers cut down on waste by selling cheese in small jars or tinfoil packages. He took shredded natural Cheddar and heated it to kill the mold and bacteria, thus halting the aging process, and he added sodium phosphate as an emulsifier, preventing fats and solids from separating. His technique yielded a product of consistent quality that could be stored in cans almost indefinitely. Federal guidelines ultimately embraced a more appealing appellation: process cheese. By law, the fat and moisture content of pasteurized process cheese must match that of natural cheese. [] <span style="font-size: 14px; color: rgb(0,112,192);"> Tid Bit: Kraft Foods Inc. is the largest cheese manufacturer in the United States, largest food company in the United Sates, and second largest food company in the world after Nestle. Kraft Foods Inc. is a huge corporation, and as we have seen in the food systems analysis, in order to be able to produce the “quality” and quantity that is expected of Kraft, there are artificial colours and chemicals used. For instance, Kraft uses MPC (Milk Protein Concentrate) which are derived by “ultra filtering” skim milk for particles the size of proteins, so what gets filtered are particles that are not necessary proteins such as bacteria and somatic cells, or by adding external proteins. This is then made into powder. The FDA does not consider this to by a milk product, but these are a in cheese that is supposed to be made of mild. The MPCs brought into the US are from mainly from New Zealand, Argentina, Poland, India, China, and the Ukaraine. MPCs are cheaper than milk, making the yield more profitable. How are the chemical ingredients regulated? Companies as large as Kraft monitor their product through "self-regulation". <span style="font-size: 9.5pt; font-family: 'Verdana', 'sans-serif';"> Family Farmers Defenders. "Cheese Adulterated Food FDA Don't Ask Don't Tell" May 17, 2001: []

Kraft Foods Inc - Company History: [] <span style="font-size: 20pt; color: black; font-family: 'Arial', 'sans-serif';"> <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;"> <span style="color: rgb(153,204,0); font-family: Arial;">Physical contaminant possibilities: <span style="color: rgb(153,204,0); font-family: Arial;"> Chemical contaminant possibilities: <span style="color: rgb(153,204,0); font-family: Arial;"> Biological contaminants and pathogens and point of entry: <span style="color: rgb(153,204,0); font-family: Arial;"> <span style="color: rgb(153,204,0); font-family: Arial;">Physical-low risk if correct hygiene procedures are followed. Chemical-low risk providing that directions are followed from the MSDS is followed. Biological-low risk if correct production, packaging and storage are followed
 * 3) Food Safety**
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Food Safety-Using HACCP **
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Hazards **
 * parts of equipment, packaging products or cutting blades falling into the product.
 * human hair falling into product.
 * Insects/insect parts falling into the product
 * Cleaning solution residue in/on processing equipment
 * E.coli or other environmental pathogens on cow’s teats
 * S. Aureus, Campholbactor, Shigella, Samonella cross contamination, fecal/oral route
 * Listeria- raw milk. Cows can harbour the bacteria in their udders without any sign of infection (mastitis)
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Analysis **

<span style="color: rgb(153,204,0); font-family: Arial;"> Pasteurisation of raw milk will destroy 99.9% bacteria.(145°F for 30 minutes) =<span style="font-weight: normal; font-size: 12pt; color: rgb(153,204,0);">Remaining bacteria will die off during ripening. “What happens during the ripening of cheese depends on the variety…hard and semi hard cheeses, if made properly, are safe, since almost all pathogens die off during ripening; in contrast, significant growth of pathogens can occur in soft cheese.” <span style="font-weight: normal; font-size: 12pt; color: rgb(153,204,0);">(Fundamentals of cheese science P. F. Fox, Timothy M. Cogan, Timothy P. Guinee)    =
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Critical Control Points ****<span style="color: rgb(153,204,0); font-family: Arial;">: **

<span style="color: rgb(153,204,0); font-family: Arial;">In the case of soft cheese, cold storage and/or brining is critical. listeria can grow as low as 3°C. <span style="color: rgb(153,204,0); font-family: Arial;"> Cheese is a fairly safe product to consume. “Effective sanitization procedures on the farm as well as in the processing plant, the adherence to good manufacturing practices in all phases of cheesemaking and distribution, skilled management, education of personnel and good personal hygiene will assure the cheese industry of a safe and marketable product. ([])
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Conclusion **

<span style="font-size: 12pt; color: rgb(153,204,0); font-style: normal;">SALMONELLA ENTERITIDIS OUTBREAK DUE TO CONTAMINATED CHEESE - NEWFOUNDLAND
<span style="color: rgb(153,204,0); font-family: Arial;">A major Canada-wide outbreak of Salmonella Enteritidis (SE) associated with contaminated cheese in a commercial product occurred during March and April 1998. Nearly 700 reported cases, the majority of whom were children, were associated with the outbreak. This report describes the outbreak in Newfoundland. (PHAC web)

=<span style="font-size: 12pt; color: rgb(153,204,0);"> <span style="font-size: 14pt; color: rgb(153,204,0);">Abbott Cheese Listeria Outbreak = <span style="color: rgb(153,204,0); font-family: Arial;">Twenty-one cases of Listeriosis were traced back to the consumption of camembert cheese sold or given away at the Granville Island Public Market in Vancouver, British Columbia, in 1998. At least two women suffered miscarriages as a result of their infections. ([] )

<span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">With cancer rates soaring and our children (especially females) reaching puberty earlier and earlier perhaps we should consider the following: <span style="font-size: 14pt; color: rgb(153,204,0);">“…,bovine growth hormones are banned in the EU while they are widely used in Canada and the United States. Health Canada and the FDA consider that the hormones are not a public health issue as long as good veterinary practices are complied with. This view is shared by the Codex alimentarius Commission. The EU, however, considers that increased exposure to the hormones may be associated with an increased risk of cancer and harmful developmental effects. As a result, the EU has since 1988 banned the importing of Canadian and American beef produced using these hormones. This matter was brought before the WTO dispute resolution body, which ruled in favour of Canada and the United States. The two countries took retaliatory measures when the EU refused to lift its ban.” ('http://dsp-psd.pwgsc.gc.ca/Collection-R/LoPBdP/BP/prb0240-e.htm','new_frame','width=600,height=420,menubar=1,toolbar=1,scrollbars=1,status=1,location=1,resizable=1',0)
 * <span style="font-size: 12pt; color: rgb(153,204,0); font-family: Arial;">Little Qualicum Cheeseworks **<span style="font-size: 12pt; color: rgb(153,204,0); font-family: Arial;"> ( a comparison product) has not had any health violations and their last report said: “Temperatures in compliance at time of inspection. Thermometers are present and temperatures routinely monitored. Clean, well kept facility” (VIHA)
 * <span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;">Hormones in Our Milk? **

<span style="font-size: 16pt; color: black; font-family: 'Verdana', 'sans-serif';">
 * 4) Product on the Market Place**

<span style="font-size: 14pt; color: rgb(0,112,192); font-family: Calibri;">__Product History:__ Cheddar cheese is the most famous and widely eaten cheese in the world. Cheddar cheese is believed to have originated from West England in 1170, and was apparently a favourite of King Henry 11th. It gained quick popularity as it was an easy cheese to distribute. Hard cheeses keep better than soft cheeses, so perhaps this is why cheddar cheese managed to reach different parts of the world and gain international notoriety and reach so many consumers. The production of cheddar cheese, like most cheeses in the past, originally started with the grass grazed by the cows, and then the cows would be milked. Cheese was a way of making use of excess milk, through churning by hand, and maturing in humid “Cheddar Caves”. In the 18th Century, these Cheese Caves were a communal form of production, where which livestock farmers would provide milk, and wait for their share of cheese. Their share of cheese would be based on the amount of milk that they provided. The recipe for cheddar was not standardized until the 19th Century. Obviously, cheddar remained unpasteurized cheese, so perhaps the taste was much different than it is today. Mass production of cheese began in the 19th Century with the invention of the cheese mill by Joseph Harding. He is considered to be most responsible for the world-wide distribution and consumption of cheese. It is because of Harding’s cheese mill that the production of cheddar cheese was spread to Scotland and North America. Later, his son Henry Harding introduced cheddar to Australia. Today the entire process in mechanized, and what we buy in supermarkets today, is usually pasteurized. Since it is such a widely consumed food product, cheddar is now a product that involves intensive farming and bulk production.

__Product today__: In Europe, the production of cheddar cheese follows strict regulations by the European Union through the PDO (protection designation of origin), which states that all milk must be from local cows, and that artificial colours and ingredients (such as orange dye and/or preservatives) are prohibited. However, this is not the case, as we know with the cheddar cheese produced by Kraft Foods Inc.

__ Brief History of Kraft Foods Inc: __ <span style="font-size: 12pt; color: #0070c0; line-height: 115%; font-family: Arial, Helvetica, sans-serif;">In 1903 James L. Kraft opened a cheese wholesale company, and later incorporated his company in 1909 as J.L. Kraft & Bros. Kraft opened its first cheese factory in 1914. Kraft had differentiated his cheese from other cheeses before refrigeration was available through developing a blended, pasteurized cheese that could be stored in tin and that did not spoil as fast as other cheeses. In 1916 Kraft received a patent for processed cheese. In1924 Kraft changed the company name to Kraft Cheese Company and went public. Throughout the 20th Century, Kraft Cheese Company grew tremendously, growing as a cheese company, supplying millions of pounds of cheese to the troops of WWI and WWII to US and British troops, and merging with other food manufacturers which allowed them to diversify into other food products.

In 1937, they launched one of its most famous products, which I am sure all of you are familiar with, the Macaroni and Cheese Dinner - today known as Kraft Dinner or KD – and pitched with the slogan “Make a meal for 4 in 9 minutes” (Roberts, 2008: 33). In 1945 they changed their name to Kraft Foods Inc. It is here where Kraft places itself in the market as a convenience family food.

In 1988 Phillip Morris acquired Kraft and then in 1989 merged Kraft with General Mills and Post to create Kraft General Foods Inc. Throughout the 1990s Kraft made other acquisitions such as the license for Taco Bell Mexican food grocery products in 1996 and a licensing agreement with Starbucks Corporation 1998 to market Starbucks coffee to grocery stores and warehouse clubs. By 2000 Phillip Morris had acquired Nabisco, and now Nabisco, Oscar Mayer, Philadelphia, General Mills and Maxwell House were all under the same company of Kraft Foods Inc. //Kraft Foods Inc. is the second largest food company in the world after Nestle, and the largest food company in the US with a $34.7 billion business. <span style="font-size: 12pt; color: rgb(0,112,192); font-family: Arial, Helvetica, sans-serif;">Kraft dominates the cheese industry, representing 56.8% of the cheese market in the United States and 62.2% of the “American” cheeses marketed within the United States and other countries all over the world, such as here in Canada.

Despite its affiliation with Phillip Morris and the known artificial additives in their product is placed on the market as one that is healthy and wholesome. Healthy eating is a huge part of the marketing, as seen on its websites. From the very homepage one is bombarded with messages concerning diet, exercise, healthy eating and nutrition. There is an entire section of the site dedicated to healthy eating. However, after through the in-depth analysis of our product, we have seen that this is not actually so. In view of some of its production practices of its role in food systems, as well as nutritional information that has been presented, what do these facts say about the continuity of the quality of cheddar cheese in a global economy? The way this cheese is produced is a far cry from the cheese that was a communal process in the 17th Century, as well as the regulations in the European Union. But, because it is such a large corporation, the shortcomings of its quality have so many other ramifications. <span style="font-family: 'Arial', 'sans-serif';">

Icons. A Portrait of England - Cheddar Cheese: []

Cheese.com - All About Cheese! : []

UPC Food Search: [] <span style="font-size: 9.5pt; font-family: 'Verdana', 'sans-serif';"> Family Farm Defenders: “Kraft Cheese Adulterated Food FDA Dont Ask Don't Tell” May 17th, 2001: h[|ttp://www.familyfarmdefenders.org/pmwiki.php/MPC/KraftCheeseAdulteratedFoodFDADontAskDontTell] <span style="color: rgb(0,128,0);"> Ad Brands - Kraft Foods Advertising and Market Profile: [|http://www.adbrands.net/us/**kraft**foods_us.htm]

Kraft Foods Inc - Company History: [] <span style="font-size: 14pt; color: rgb(0,112,192); font-family: 'Arial', 'sans-serif';"> Roberts, Paul. "It's So Easy Now." __The End of Food__. New York: First Mariner Books, 2009: 29-56. <span style="font-size: 14px; color: rgb(0,112,192); font-family: Verdana, Geneva, sans-serif;"><span style="font-size: 14pt; color: rgb(0,112,192); font-family: 'Arial', 'sans-serif';">__Kraft Marketing Strategies:__ <span style="color: rgb(0,112,192); font-family: 'Arial', 'sans-serif'; text-decoration: none;"> Kraft’s marketing strategy seems to be predominantly based on the wholesome image of convenience, family and the community through its focus of healthy eating, recipes, and the family lifestyle associated with eating and participating in Kraft products. There are blogs, community home pages and other forms in which the consumer can engage with other consumers as part of the Kraft experience. A customer is even able to create their own profile in order to become an official member of the Kraft community. Kraft is no longer just a major food brand known for its cheeses and ready-made-meals, it is a lifestyle. The two major areas for their marketing through their website are “Healthy Eating” and “Recipes”. Marketing strategy 1: “Healthy Eating” is divided into four categories: Life Stages, Diabetes, Nutrition, and Activity. Life Stages refers to the appropriate foods and “wellness advice” for different age groups – children, women, and men. Diabetes describes types of diabetes and also offers a suggested eating and wellness plan. Nutrition descries importance of having a nutritional diet, as well as nutrition tips. One thing to note is that there is a definite weight-loss portion to nutrition, with diet tips and low-fat options for eating. Activity also places a major focus on weight loss, allowing consumers/participants to create their own exercise plans and make their own “activity resolutions”. Kraft has managed to latch onto the contemporary concern for health and for weight-loss and dieting, placing its products as an integral part of healthy living. <span style="font-size: 14px; color: rgb(0,112,192); font-family: Verdana, Geneva, sans-serif;">Marketing strategy 2: “Recipes”, “Recipe Collection”, “Cooking School”.

Marketing strategy 2: “Recipes”/"Recipe Collection"/"Cooking Schools" seem to play the dominant role on the website, offering tips on how to cook with Kraft products. For instance, there are 74 recipes that use Kraft Cheddar Cheese, alone. Their “Cooking School” offer not only recipes, but tips and “do’s and don’ts” of certain dishes. People can contribute to recipes, as well as rate and discuss certain recipes, again placing emphasis on the community aspect of its marketing strategy. Also, another important thing to note is that there is a clear targeting of women – particularly middle-class married mothers who are responsible for “coming up with meal ideas”. The focuses of these meal ideas are nutrition and convenience; and, of course weight-loss and dieting. There are even suggested servings for dieting.

<span style="font-size: 14pt; color: rgb(0,112,192); font-family: 'Arial', 'sans-serif';"> Kraft Advertising to Children: Kraft has also made efforts to advertise its products to children throughout the ages to enforce its success with families and households. In 2005 Kraft was “applauded”, however, for changing its advertising standards and making a new mandate to not advertise and market unhealthy food products to kids, and emphasizing nutrition. As redeemable as they may try to be, what would actually make Kraft an actual integral company to the “Healthy Living” that it seems to be branding itself with would be if they actually made their products more nutritious, and reduced artificially flavours and sodium content in such products as their cheddar cheese.

Marketing criticism: One could say that the focus on family, health, and community are an ironic marketing strategy as Kraft as a corporation is an affront to many communities, many of their production practices are questionable and many of their food products are considerable unhealthy. With the focus on weight-loss, they are ironically encouraging people to get skinny on the food that they got fat on. Either way, Kraft has brilliantly placed themselves on the forefront of families and demonstrates to be well in-touch with contemporary issues such as healthy living.

Kraft Canada: []

Kraft Foods Company: []

[]

__http://kraft.com.au/CookingSchool__

" Kraft Advertising-to-Kids Policy Applauded: Statement of CSPI Nutrition Policy Director Margo G. Wootan" CPSI Newsroom.January 12, 2005 []

<span style="font-size: 14pt; color: rgb(153,204,0); font-family: Arial;"> Things to think about when you choose your cheese:
 * <span style="font-size: 20px; color: rgb(0,0,0); font-family: Verdana, Geneva, sans-serif;">5) Kraft Cheddar vs. Other Cheddars: **

Kraft is a large corporation with large factory farms that create a high volume of animal waste. It is this waste that is creating problems for our planet. The surrounding land cannot absorb and decompose the waste aerobically. The waste accumulates in piles and ponds where anaerobic bacteria is at work and produces methane.

Conversely, Little Qualicum Cheeseworks (LQC from now on) is a small island farm that is able to spread the animal waste on surrounding land both fertilizing the land naturally and avoiding the production of methane.

Kraft is efficient in its production of cheese and transports its products great distances to get it to market. LQC produces and sells its cheeses on site. Their product is available in a limited number of select retail delis or online. The commitment to selling locally extends to shipping only within BC. Visit the LQC website http://www.cheeseworks.ca/index.php

<span style="color: rgb(255,0,0); font-family: Calibri;"> <span style="font-size: 12pt; color: #943634; font-family: 'Arial', 'sans-serif'; mso-themecolor: accent2; mso-themeshade: 191; mso-fareast-font-family: 'Times New Roman';">The Village Cheese, located where the ‘old’ Armstrong Cheese was in Armstrong, BC [] The Village Cheese is using sustainable farming practices in their cheese making. Each day while the 150 - 170 cows are milked their custom blended feed is mixed and fed. Different groups of animals require special diets. For example pregnant animals are given specific supplements and special forages. Baby calves are fed colostrum for the first feedings followed by whole milk until they are weened. Careful attention is paid to the selection of grains and mineral supplements (no animal by-products or medicated feeds are added). The forages, hay and silage, are produced on the farm and surrounding land. This helps with quality control and supply so the farm can assure a quality milk product. Sustainable farming practices include returning the manure to the land to promote soil and plant growth. Tillage equipment such as plowing and crop rotation are used as much as possible to replace chemical fertilizers, pesticides and herbicides. Young stock and dry cows are pastured out spring summer and fall. The pasture land has access to plenty of clean fresh pasture and water. The milking herd and home based animals are watered from a mountain spring that also supplies the family home. Milking equipment is carefully sanitized in the same water and more than meets the Health Canada standards.

PARTICIPATION LEGEND: <span style="color: rgb(255,0,124);">PINK TEXT: ANNE (#1 & #5) <span style="color: rgb(128,0,128);">PURPLE TEXT: NANCY (#2) <span style="color: rgb(153,204,0);">LIME GREEN TEXT: LEANNE (#3 & #5) <span style="color: rgb(0,68,255);">BLUE TEXT: VANESSA (#4 & #2)