PEPPER JACK CHEESE SLICES
Summary
This pepper jack cheese is made from pasteurized milk, jalapeno peppers, cheese culture, salt, and enzymes, which are all recognizable and clean ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on natural components. The presence of jalapeno peppers adds flavor and nutritional benefits, while the overall ingredient list supports a high score within the constraints of its processing level.
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 base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Jalapeno PeppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, enhancing its taste profile. They are a source of vitamins A and C, contributing to antioxidant intake. The peppers are used in moderation, providing flavor without overwhelming the nutritional balance.
Risks
May cause digestive discomfort in sensitive individuals due to their spiciness.
Benefits
Provides vitamins A and C, which are beneficial for immune function and skin health.
Cheese CultureNeutral
Cheese culture is essential for the fermentation process, aiding in the development of flavor and texture. It consists of beneficial bacteria that help in cheese maturation. The cultures are a standard part of cheese-making, with no significant health concerns.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive sodium intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, ensuring proper texture and consistency. Enzymes are naturally occurring and pose no significant health risks.
Benefits
Essential for the cheese-making process, aiding in curd formation.
Processing
Processed Foods
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