LUCERNE DAIRY FARM, SWISS CHEESE
Summary
This Swiss cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are simple and clean ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheese-making components. Its processing level limits the score, but the absence of artificial additives and the use of high-quality dairy ingredients contribute positively to its rating.
At a glance
Key ingredients 3
Cultured pasteurized part-skim milkNeutral
Cultured pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of bacteria during the aging process. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's texture and taste.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the cheese's texture and flavor profile. Typically derived from microbial or animal sources, they are essential for cheese making.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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