At a glance
Summary
This cheese product is made with a simple and traditional ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The ingredients are typical for cheese-making and do not include any harmful additives or seed oils. Despite being processed, the clean label and absence of artificial additives contribute positively to its score.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is essential for traditional cheese-making processes.
Benefits
Contains beneficial bacteria that can support digestive health and enhance the flavor profile of cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese products, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and helps control moisture content. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its texture and shelf life.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and can be derived from animal, microbial, or plant sources. The specific type of enzyme can affect the texture and flavor of the cheese.
Benefits
Essential for the cheese-making process, helping to develop the desired texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent 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 significantly alter the nutritional profile of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color to cheese without affecting its flavor or nutritional value.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play