Land O Lakes American Cheese Slices

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. Culturing enhances flavor and digestibility.

Beneficial ingredient — whole-food or functional value in this product class.

Beneficial ingredient — whole-food or functional value in this product class.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Buttermilk is a fermented dairy product that adds tangy flavor and creaminess to cheese. It is low in fat and contains probiotics that may aid digestion. However, its nutritional contribution is minimal in small quantities.

Tricalcium phosphate is used as a calcium fortifier and anti-caking agent in cheese. It helps maintain the product's texture and nutritional profile. It is generally recognized as safe when used in food products.

Salt is used to enhance flavor and preserve cheese. It is a common ingredient in processed foods and should be consumed in moderation. Excessive sodium intake can lead to health issues like hypertension.

Citrates are used as acidity regulators and emulsifiers in cheese. They help maintain the product's texture and prevent separation. Generally recognized as safe, they have minimal nutritional impact.

Lactic acid is used as a preservative and acidity regulator in cheese. It is naturally occurring and helps maintain the product's pH balance. It is generally safe and contributes to the tangy flavor of cheese.

Sodium phosphates are used as emulsifiers and stabilizers in processed cheese. They can contribute to high sodium levels and potential kidney strain. Overconsumption may lead to imbalances in phosphate levels.

Potassium phosphates are used as emulsifiers and stabilizers in cheese products. They can affect mineral balance and kidney function if consumed in excess. They are generally safe in moderate amounts but should be monitored in high-sodium diets.