At a glance
Summary
This grated parmesan cheese is ultra-processed, which limits its score despite having beneficial ingredients like cultured milk that provide protein and calcium. The presence of cellulose and natamycin, while generally safe, indicates a higher level of processing and reliance on additives to maintain product quality. These factors, combined with the processing level, influence the overall rating.
Key ingredients 5
Cultured milkGood
Cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It undergoes fermentation, which can enhance gut health by introducing beneficial bacteria. The quality of the milk can impact the nutritional profile of the cheese.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Fermentation process may improve digestion and gut health.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, essential for forming cheese curds. They are typically derived from animal or microbial sources and are crucial for cheese texture and flavor development. The type of enzyme used can affect the final product's characteristics.
Benefits
Essential for cheese production, contributing to texture and flavor development.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control microbial growth and moisture content in cheese. Excessive consumption of salt can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
CelluloseNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Excessive consumption may lead to digestive discomfort in sensitive individuals.
Benefits
Helps maintain product texture by preventing clumping.
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 impacts on gut flora. While generally recognized as safe, its necessity in food products is debated.
Risks
Potential impact on gut flora and possible allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Ultra-Processed Foods
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