At a glance
Summary
This cheese product is made from cultured pasteurized milk, salt, and microbial enzymes, which are typical ingredients for traditional cheese. The use of annatto for coloring is a minor additive and does not significantly impact the overall quality. Despite being processed, the ingredient list is clean and free from harmful additives, allowing it to score well within its category.
Key ingredients 4
Cultured Pasteurized MilkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Enzymes (Microbial)Good
Microbial enzymes are used in cheese production to aid in coagulation. They are a vegetarian-friendly alternative to animal rennet. These enzymes are essential for cheese texture and flavor development.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Annatto (Color)Neutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese. Annatto is minimally processed and generally considered safe.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural coloring without synthetic additives.
Processing
Processed Foods
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