SHREDDED PIZZA CHEESE BLEND

This cheese is a good source of protein and calcium, essential for bone health. It is made with part-skim milk, which reduces fat content while maintaining nutritional value. The low moisture content helps in achieving a desirable texture for melting.

Pasteurized part-skim milk is used to reduce fat content while retaining essential nutrients like calcium and vitamin D. Pasteurization ensures the milk is free from harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.

Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the nutritional profile of the cheese. These cultures can also contribute to gut health by promoting beneficial bacteria.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps in controlling the growth of unwanted bacteria during fermentation. While necessary in small amounts, excessive consumption can lead to health issues.

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significantly to the nutritional profile. Enzymes are typically derived from natural sources.

Cheddar cheese is a rich source of protein and calcium, contributing to bone and muscle health. It is made from high-quality milk and aged to develop a distinct flavor. The aging process enhances its nutritional value by concentrating nutrients.

Pasteurized milk is used to ensure safety by eliminating harmful bacteria while retaining essential nutrients. It serves as a primary ingredient in cheese, providing a rich source of calcium and protein. The pasteurization process does not significantly affect its nutritional content.