SWISS CHEESE SLICES
Summary
This Swiss cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional value, and the cheese culture contributes beneficial probiotics. Despite being processed, the absence of harmful additives or seed oils supports a high score within the processing level cap.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk helps reduce fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The reduced fat content makes it a healthier option compared to full-fat milk.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture enhances the nutritional profile by promoting probiotic benefits.
Benefits
Contributes to the development of flavor and texture in cheese. May provide probiotic benefits that support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are crucial for the cheese-making process and help develop texture and flavor. The use of enzymes is standard in cheese production and poses no significant health risks.
Benefits
Essential for the coagulation process in cheese making, contributing to texture and flavor development.
Processing
Processed Foods
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