New York Cheddar Thin Sliced Cheese
Summary
This cheese product is made from cultured pasteurized milk, salt, and microbial enzymes, which are clean and simple ingredients. The processing level is moderate, but the absence of artificial additives, seed oils, or preservatives contributes positively to its score. The product is capped due to its processing level, but it remains a healthy choice within its category due to its minimal ingredient list and nutritional benefits.
At a glance
Key ingredients 3
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 while maintaining nutritional quality. Culturing enhances flavor and digestibility, making it a beneficial component in cheese.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the fermentation process and contributes to the cheese's texture. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor, contributing to the overall taste profile of the cheese.
Enzymes (Microbial)Neutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective in cheese making.
Benefits
Facilitates the cheese-making process and allows for vegetarian-friendly cheese production.
Processing
Processed Foods
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