At a glance
Summary
This cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 3
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a standard ingredient in cheese production, providing the base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a common practice in cheese making, balancing safety and nutritional quality.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances the taste. While necessary in cheese making, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases if consumed in excess.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are essential for cheese making.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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