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Summary
This Israeli Feta is a processed cheese product with a relatively clean ingredient list, primarily composed of pasteurized sheep's milk and cheese cultures. The presence of citric acid as an acidifier in the brine is a minor concern, but it is generally considered safe. The cheese provides a good source of protein and calcium, with minimal additives, making it a healthier option within its category.
Key ingredients 7
FETA CHEESE (PASTEURIZED SHEEP'S MILK, CHEESE CULTURES, MICROBIAL ENZYMES)Good
This feta cheese is made from pasteurized sheep's milk and beneficial cultures, providing a good source of protein and flavor while ensuring safety through pasteurization.
Brine (Water, Salt, Calcium Chloride, Citric Acid)Good
The brine helps preserve the cheese and enhances its flavor with natural ingredients like water, salt, and acids, which are generally safe and beneficial in moderation.
SaltNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Salt →WaterNeutral
Water is a neutral ingredient used in the brine for preservation, with no significant health benefits or risks when used appropriately.
See more about Water →Calcium ChlorideNeutral
Calcium chloride is used to improve cheese texture and preservation, generally considered safe in food processing.
See more about Calcium Chloride →Citric AcidNeutral
Citric acid acts as an acidifier to control pH and preserve the cheese, a common and safe additive in food products.
See more about Citric Acid →En:e330Neutral
E330, or citric acid, is a widely used additive for flavor and preservation, considered safe for consumption.
See more about En:e330 →Processing
Processed Foods
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