At a glance
Summary
This cheese product is made from pasteurized milk, salt, enzymes, cheese cultures, and a lactic starter, which are traditional ingredients for cheese-making. Despite being processed, it maintains a clean ingredient list without any harmful additives or seed oils, allowing it to score well within its category. The processing level limits its maximum score, but the absence of artificial additives and the use of whole food ingredients contribute positively to its rating.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese products, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for the cheese's taste and preservation, it does not offer additional health benefits.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.
EnzymesNeutral
Enzymes are essential in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are crucial for texture development. Their role is functional, with no direct nutritional impact.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and texture development.
Cheese culturesNeutral
Cheese cultures are bacteria used to ferment milk, essential for flavor and texture development in cheese. They are a natural part of the cheese-making process. While they contribute to the product's characteristics, they do not provide direct health benefits.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Lactic starterNeutral
Lactic starter cultures are used to initiate the fermentation process in cheese making. They help in developing the cheese's flavor and texture. These cultures are standard in cheese production and do not offer additional health benefits.
Benefits
Plays a crucial role in the fermentation process, enhancing the flavor and texture of the cheese.
Processing
Processed Foods
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