Cracker Cuts

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.

Cheese culture is used to initiate the fermentation process in cheese making. It consists of beneficial bacteria that help develop flavor and texture. While essential for cheese production, it does not provide direct nutritional benefits.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium. However, excessive consumption can lead to health issues like hypertension.

Enzymes are used in cheese making to coagulate milk and form curds. They are crucial for the cheese production process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are safe for consumption.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange hue to cheese without affecting flavor. As a natural colorant, it is generally considered safe and free from significant health concerns.