At a glance
Summary
This cheese product is made from cultured milk, providing a good source of protein and calcium. However, it includes cellulose and natamycin, which are additives used for anti-caking and preservation, respectively. While these additives are generally safe, they do not contribute to nutritional value and reflect a moderate level of processing.
Key ingredients 5
Cultured milkVery Good
Cultured milk provides high-quality protein and beneficial probiotics, contributing to gut health and overall nutrition.
See more about Cultured milk →SaltNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Salt →EnzymesNeutral
Enzymes are used to facilitate cheese production, ensuring proper texture and flavor development without added health concerns.
See more about Enzymes →Cellulose to prevent cakingNeutral
Cellulose prevents clumping, maintaining the cheese's quality and ease of use without affecting health negatively.
Natamycin to protect flavorNeutral
Natamycin helps preserve the cheese's flavor and freshness by preventing mold growth, ensuring product quality.
See more about Natamycin to protect flavor →Processing
Processed Foods
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