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TROPICAL, PROVOLONE CHEESE SLICES

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TROPICAL, PROVOLONE CHEESE SLICES

Tropical
85 Excellent
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Summary

This provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are clean and minimal ingredients for a processed cheese product. The processing level limits the score, but the absence of harmful additives or seed oils supports a higher rating within its category. The product provides essential nutrients like protein and calcium, contributing positively to its nutritional profile.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Tropical Cheese Industries Inc
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Neutral

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. While essential for cheese production, it does not provide direct nutritional benefits.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of cheese.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of cheese. While essential for production, they do not provide direct nutritional benefits.

Benefits

Essential for the cheese-making process, aiding in curd formation.

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Processing

Group 3 · Processed

Processed Foods

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