Oaxaca Natural Shredded Cheese
Summary
This shredded cheese product is made from Oaxaca cheese and cultured pasteurized milk, which are beneficial ingredients providing protein and calcium. However, the inclusion of an anticaking blend indicates a higher level of processing compared to block cheese. While the ingredients are relatively clean, the processing level limits the score, as it is not as minimally processed as traditional block cheeses.
At a glance
Key ingredients 9
Oaxaca cheeseGood
Oaxaca cheese is a traditional Mexican cheese known for its mild flavor and creamy texture. It is made from pasteurized milk and provides a good source of protein and calcium. The cheese is minimally processed, retaining most of its natural nutrients.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Cultured pasteurized milkGood
Cultured pasteurized milk is used to enhance the flavor and texture of cheese. The culturing process introduces beneficial bacteria that can aid in digestion. Pasteurization ensures the milk is free from harmful pathogens.
Benefits
Provides beneficial bacteria that may support gut health and improve digestion.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps in the cheese aging process and prevents spoilage. While essential in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk and develop flavor. They are naturally occurring proteins that facilitate biochemical reactions. The use of enzymes is standard in cheese production and poses no health risks.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and flavor development.
MicrobialNeutral
Microbial refers to the use of microbial rennet, a vegetarian alternative to animal rennet. It is used to coagulate milk in cheese production. This ingredient is suitable for vegetarians and does not affect the nutritional quality of the cheese.
Benefits
Provides a vegetarian-friendly option for cheese coagulation.
Anticaking blendBad
Anticaking agents are added to shredded cheese to prevent clumping. These additives can include various starches and cellulose, which are not harmful in small amounts but indicate processing. The presence of anticaking agents suggests a higher level of processing compared to block cheese.
Risks
May indicate higher processing levels and potential for reduced nutritional quality.
Benefits
Helps maintain the texture and usability of shredded cheese.
Potato starchNeutral
Potato starch is used as an anticaking agent in shredded cheese. It is a natural carbohydrate that helps prevent clumping. While it does not add significant nutritional value, it is generally considered safe.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Tapioca starchNeutral
Tapioca starch is another anticaking agent used in cheese to prevent clumping. It is derived from the cassava root and is a natural carbohydrate. It is safe for consumption and does not significantly impact the nutritional profile of the cheese.
Benefits
Prevents clumping in shredded cheese, maintaining its usability.
NatamycinNeutral
Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is derived from fermentation and is considered safe by food safety authorities. Its use helps extend the shelf life of cheese without affecting its flavor.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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