LUCERNE DAIRY FARMS, SHARP CHEDDAR CHEESE
Summary
This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, with annatto used for coloring. While it contains beneficial ingredients like pasteurized milk and cheese culture, which provide essential nutrients and probiotics, it is classified as ultra-processed due to its processing level. Despite having a clean ingredient list with minimal additives, the processing level limits its score.
At a glance
Key ingredients 5
Pasteurized milkGood
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 serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese cultures enhances the nutritional value by promoting probiotic benefits.
Benefits
Supports gut health through probiotic properties and enhances the flavor profile of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria and contributes to the cheese's texture. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a natural preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process, affecting texture and flavor. Typically derived from animal or microbial sources, they are essential for cheese development.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and enhancing texture.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and is a traditional coloring method in cheese production. Annatto does not significantly alter the nutritional profile of the cheese.
Benefits
Provides natural color without artificial additives, maintaining the traditional appearance of cheddar cheese.
Processing
Ultra-Processed Foods
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