At a glance
Summary
This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a colorant is minimal and does not significantly impact the overall quality, but the processing level prevents it from scoring higher.
Key ingredients 5
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods and is necessary for various bodily functions. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular disease.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are crucial for the development of cheese texture and flavor. Typically derived from animal or microbial sources, they are generally considered safe.
Benefits
Facilitates the cheese-making process, contributing to the final product's texture and flavor.
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 color. As a natural dye, it is generally considered safe and preferable to synthetic alternatives.
Risks
Some individuals may experience allergic reactions or sensitivities to annatto.
Benefits
Provides a natural source of color without the use of artificial dyes.
En:e160bBad
En:e160b refers to annatto extract, used as a coloring agent in foods. While natural, it can cause allergic reactions in sensitive individuals. Its use in processed foods is sometimes criticized due to potential allergenic effects.
Risks
May cause allergic reactions or sensitivities in some individuals.
Processing
Ultra-Processed Foods
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