FETA CHEESE CRUMBLES

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal protein with a complete amino acid profile.

Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Enzymes are used in cheese making to coagulate milk, forming curds. Microbial enzymes are a vegetarian alternative to animal rennet. They are essential for cheese production but do not provide direct nutritional benefits.

Potato starch is used as an anticaking agent to prevent cheese clumps. It is a natural starch with minimal processing. While it serves a functional purpose, it does not contribute significant nutritional value.

Dried tomato adds flavor and a hint of color to the cheese. It is a natural ingredient with minimal processing. While it enhances taste, it does not significantly impact the nutritional profile of the product.

Mediterranean seasoning contains sugar and dehydrated herbs, which can add flavor but also unnecessary sugars. The inclusion of sugar is not ideal in savory products. While the herbs can be beneficial, the sugar content is a concern.