LUCERNE DAIRY FARMS, MILD CHEDDAR CHEESE
Summary
This cheese is made from cultured pasteurized milk, which provides essential nutrients like calcium and protein. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which is primarily aesthetic and can cause allergic reactions in some individuals. Despite its good nutritional profile, the processing level limits its score.
At a glance
Key ingredients 4
Cultured pasteurized milkGood
Cultured pasteurized milk is the primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It helps control moisture and texture in the cheese-making process. While necessary, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are generally safe for consumption.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.
Risks
May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.
Processing
Ultra-Processed Foods
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