At a glance
Summary
This Parmesan cheese is made from pasteurized part-skimmed cow's milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives, making it a high-quality cheese option. However, due to its processing level, the score is capped, despite its beneficial nutritional profile and traditional preparation method.
Key ingredients 5
Parmesan cheeseGood
Parmesan cheese is a high-quality source of protein and calcium, beneficial for bone health. It is made from pasteurized part-skimmed cow's milk, which provides essential nutrients. The cheese is aged, enhancing its flavor and digestibility.
Risks
Contains lactose, which may cause digestive issues for those with lactose intolerance.
Benefits
Rich in protein and calcium, supporting muscle and bone health. The aging process enhances flavor and reduces lactose content, making it easier to digest for some individuals.
Pasteurized part-skimmed cow's milkNeutral
This milk is the primary ingredient in Parmesan cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Skimming reduces fat content, making it a lighter option.
Risks
May contain lactose, which can be problematic for lactose-intolerant individuals.
Benefits
Provides essential nutrients such as calcium and protein, important for bone and muscle health.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process, contributing to the unique characteristics of Parmesan. These cultures are generally considered safe and beneficial for gut health.
Benefits
Contribute to the fermentation process, enhancing flavor and potentially supporting gut health.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the fermentation process and extending shelf life. While necessary in cheesemaking, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the product's shelf life.
EnzymesNeutral
Enzymes are crucial in the cheesemaking process, 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 essential for cheese production.
Benefits
Facilitate the cheesemaking process, contributing to the texture and flavor of the final product.
Processing
Processed Foods
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