PARMESAN CHEESE CRAFTED WITH FRESH LOCAL MILK
Summary
This parmesan cheese is crafted from high-quality cultured milk and enzymes, providing a good source of protein and calcium. However, it includes natamycin as a preservative, which is an additive that slightly detracts from its overall healthiness. The product is moderately processed, which limits its score despite the generally clean ingredient list.
At a glance
Key ingredients 5
Cultured milkVery Good
Cultured milk is a high-quality source of protein and calcium, essential for bone health. It undergoes fermentation, which can enhance digestibility and probiotic content. This ingredient is minimally processed, retaining its nutritional benefits.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Fermentation may provide probiotic benefits, enhancing gut health.
EnzymesGood
Enzymes are used in cheese-making to aid in the coagulation of milk, essential for cheese production. They are typically derived from natural sources and are crucial for developing the cheese's texture and flavor. This ingredient is a standard part of cheese production and is not associated with negative health effects.
Benefits
Essential for cheese production, contributing to the development of texture and flavor. Typically derived from natural sources, supporting traditional cheese-making processes.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, extending shelf life.
CelluloseNeutral
Cellulose is used to prevent caking in shredded cheese products. It is derived from plant fibers and is considered safe for consumption. While it does not provide nutritional benefits, it helps maintain product quality.
Benefits
Prevents caking in cheese, maintaining texture and quality.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. It is a natural antifungal agent but is considered an additive. While generally recognized as safe, its use as a preservative is not necessary in all cheese products.
Risks
May cause allergic reactions in sensitive individuals and is an unnecessary additive in some cheese products.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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