DIETZ & WATSON, COLBY JACK CHEESE
Summary
This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are clean and simple ingredients. The processing level is moderate, but the absence of harmful additives or artificial ingredients supports a higher score within its category. The product's nutritional profile, with a good balance of protein and fats, further contributes to its favorable rating.
At a glance
Key ingredients 4
Cultured Pasteurized MilkGood
Cultured pasteurized milk is the primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional quality. Culturing adds beneficial bacteria that can aid in digestion and enhance flavor.
Benefits
Rich in protein and calcium, essential for bone health and muscle function. Contains beneficial bacteria that may support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria and contributes to the cheese's texture. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life and safety.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of flavor. They are typically derived from animal or microbial sources and are essential for cheese texture. The use of enzymes is standard in cheese making and poses no significant health risks.
Benefits
Essential for the coagulation process and flavor development in cheese production.
Annatto ColorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and is commonly used in food products. Annatto does not affect the nutritional value of the cheese.
Benefits
Provides natural coloring without affecting the nutritional profile of the cheese.
Processing
Processed Foods
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