At a glance
Summary
This Swiss Natural Cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute to its favorable rating, although the processing level imposes a cap on its score.
Key ingredients 3
Cultured pasteurized part-skim milkNeutral
Cultured pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Part-skim milk reduces fat content, which may be beneficial for those monitoring fat intake.
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 enhancement and as a preservative. It is a common ingredient in many processed foods and helps in the cheese aging process. However, excessive salt intake can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's texture and taste.
EnzymesNeutral
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal, microbial, or plant sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor in cheese.
Processing
Processed Foods
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