At a glance
Summary
This Colombian-style cheese is processed and includes soy protein, which is a highly processed ingredient that may not provide the same nutritional benefits as animal-based proteins. The presence of soy protein, along with the processing level, limits the score despite the otherwise simple ingredient list of pasteurized milk, salt, enzymes, and cheese cultures.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in cheese production, it does not offer additional health benefits beyond sodium content.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for cheese texture and flavor development. Their impact on health is neutral as they are used in small amounts.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
Cheese culturesNeutral
Cheese cultures are beneficial bacteria used to ferment milk, contributing to flavor and texture. They are a natural part of cheese production and generally considered neutral in health impact. The presence of cultures can enhance the nutritional profile of cheese by promoting gut health.
Benefits
May support gut health by introducing beneficial bacteria into the digestive system.
Soy proteinBad
Soy protein is a plant-based protein that can be used as a filler or fortifier in cheese products. It is often highly processed and may not provide the same nutritional benefits as animal-based proteins. Its inclusion in cheese can be seen as a negative due to potential allergenicity and processing concerns.
Risks
May cause allergic reactions in individuals sensitive to soy and is often highly processed.
Benefits
Provides a source of protein, though not as complete as animal-based proteins.
Processing
Processed Foods
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