At a glance
Summary
This product is a traditional cheese with a simple ingredient list, including pasteurized milk, cheese culture, salt, and enzymes, which are typical for cheese-making. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which is used for aesthetic purposes and does not enhance nutritional value. Despite its clean label, the processing level limits its score potential.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. This ingredient is essential for traditional cheese-making, contributing positively to the nutritional profile.
Benefits
Contains beneficial bacteria that can support digestive health and enhance the flavor profile of the cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese-making but should be consumed in moderation due to potential health impacts. The salt content in cheese contributes to its overall taste and shelf life.
Risks
Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not significantly impact health directly. Enzymes help in developing the texture and flavor of the cheese.
Benefits
Essential for the cheese-making process, aiding in the development of texture and flavor.
AnnattoBad
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. While generally considered safe, it can cause allergic reactions in sensitive individuals. Its use is primarily for aesthetic purposes and does not contribute to nutritional value.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color to cheese without synthetic additives.
Processing
Ultra-Processed Foods
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