At a glance
Summary
This cheese blend is made from cultured milk, enzymes, and salt, which are typical ingredients in traditional cheesemaking, providing good nutritional value with high protein content. However, the inclusion of cellulose to prevent caking and natamycin as a preservative indicates a moderate level of processing, which slightly detracts from its overall score. While these additives are common in cheese products, they prevent the product from achieving a higher rating associated with more minimally processed cheeses.
Key ingredients 5
Cultured milkGood
Cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The fermentation process enhances digestibility and adds beneficial probiotics. It is a high-quality source of animal-based protein.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion.
EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Facilitates the cheesemaking process, contributing to the texture and flavor of the final product.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing necessary sodium. While it is essential for flavor, excessive consumption 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.
CelluloseNeutral
Cellulose is used to prevent caking in shredded cheese products. It is a plant-derived fiber that is generally recognized as safe. While it does not provide nutritional benefits, it helps maintain product quality.
Benefits
Prevents caking and clumping in shredded cheese, maintaining product quality.
NatamycinBad
Natamycin is an antifungal agent used to protect cheese from spoilage. It is a preservative that can prevent mold growth. While effective, its use as an additive raises concerns about over-reliance on preservatives.
Risks
Potential concerns about overuse of preservatives and possible allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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