GRATED PARMESAN CHEESE
Summary
This grated parmesan cheese is primarily made from cultured milk, which is a beneficial ingredient providing protein and calcium. However, it is classified as highly processed due to the inclusion of cellulose and natamycin, which are used to prevent caking and mold, respectively. The presence of these additives and the high level of processing limit its overall healthiness despite its good nutritional profile.
At a glance
Key ingredients 5
Cultured milkGood
Cultured milk is the primary ingredient in cheese, providing a rich source of protein and calcium. It undergoes fermentation, which enhances its digestibility and probiotic content. This process also contributes to the cheese's flavor and nutritional profile.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains probiotics that may aid in digestion and gut health.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The type of enzyme used can vary, but they are generally safe and necessary for cheese production.
Benefits
Essential for the cheese-making process, enabling the transformation of milk into cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during aging. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
CelluloseNeutral
Cellulose is added to grated cheese to prevent caking and ensure even distribution. It is a plant-derived fiber that is generally recognized as safe. While it does not add nutritional value, it helps maintain product quality.
Benefits
Prevents caking in grated cheese, ensuring ease of use and consistent texture.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is a natural antifungal agent but its use in food can be controversial due to potential overuse. While effective in preventing spoilage, it may contribute to concerns about food additives.
Risks
Potential overuse of antifungal agents can lead to resistance and concerns about additive consumption.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Ultra-Processed Foods
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