Mild Cheddar
Summary
This mild cheddar cheese is a processed food with a relatively clean ingredient list, primarily composed of cultured pasteurized milk, which provides essential nutrients like calcium and protein. However, the presence of an anti-caking blend, while safe, adds to the processing level and does not contribute nutritional benefits. The use of annatto for coloring is common and generally considered safe, but it does not enhance the nutritional profile.
At a glance
Key ingredients 5
Cultured Pasteurized MilkGood
Cultured pasteurized milk is the primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and aids in digestion.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in the cheese-making process. While necessary, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are generally safe.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Being natural, it is generally considered safe.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color without artificial additives.
Anti-Caking BlendBad
The anti-caking blend, consisting of potato starch and powdered cellulose, prevents clumping in shredded cheese. While generally recognized as safe, these additives are processed and offer no nutritional benefits. They are used to improve product texture and shelf life.
Risks
Excessive consumption of cellulose may lead to digestive issues.
Benefits
Helps maintain product texture and prevents clumping.
Processing
Processed Foods
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