At a glance
Summary
This soft ripened goat milk cheese is made from cultured pasteurized goat milk, salt, and microbial enzymes, which are clean and traditional ingredients for cheese. Despite being processed, it avoids harmful additives and maintains a simple ingredient list, 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 milk contribute positively to its rating.
Key ingredients 3
Cultured pasteurized goat milkNeutral
Cultured pasteurized goat milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Goat milk is often easier to digest than cow's milk for some individuals.
Benefits
Provides essential nutrients such as calcium and protein, and may be easier to digest for those with lactose sensitivity.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation. They are a vegetarian alternative to animal rennet and are widely accepted in cheese making. These enzymes do not significantly impact the nutritional profile of the cheese.
Benefits
Allows for the production of cheese without animal-derived rennet, suitable for vegetarians.
Processing
Processed Foods
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