At a glance
Summary
This cheddar cheese is made from pasteurized milk, cheese cultures, salt, microbial enzymes, and annatto for color, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a color additive is minimal and does not significantly impact the overall quality of the product.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.
Benefits
Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process and contribute to the final product's characteristics. These cultures are generally considered safe and beneficial for fermentation.
Benefits
Contributes to the development of cheese flavor and texture, and may support gut health through fermentation.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, helping to control moisture and bacterial growth. While necessary, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal rennet and are suitable for vegetarian cheese. These enzymes are generally safe and effective in cheese making.
Benefits
Facilitates the cheese-making process and is suitable for vegetarian diets.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese without affecting flavor. Annatto is generally considered safe and is a natural alternative to synthetic dyes.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color to cheese without synthetic additives.
Processing
Ultra-Processed Foods
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