At a glance
Summary
This cheese is made from cultured pasteurized milk, enzymes, and salt, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or preservatives. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.
Key ingredients 3
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Culturing enhances flavor and digestibility through fermentation.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Fermentation improves digestibility and adds beneficial probiotics.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, but they are generally safe and necessary for cheese production.
Benefits
Essential for the cheese-making process, enabling milk coagulation and curd formation.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and microbial growth, ensuring the cheese's safety and longevity. While it is necessary for cheese production, excessive consumption can contribute to high sodium intake.
Risks
Excessive consumption may contribute to high sodium intake, which is associated with increased blood pressure.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's safety and shelf life.
Processing
Processed Foods
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