KROGER, MEDIUM CHEDDAR

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 is a high-quality source of animal-based protein, which offers a complete amino acid profile.

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. While it contributes to the product's characteristics, it does not provide significant nutritional benefits.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of undesirable bacteria during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.

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. Enzymes are typically derived from animal or microbial sources.

Annatto is a natural coloring agent used to give cheese its orange hue. While it is derived from seeds, it can cause allergic reactions in sensitive individuals. Its use is primarily cosmetic, with no nutritional benefits.