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Monterrey jack

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Monterrey jack

75 Good
$4.69 · 16 oz
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Summary

Monterrey Jack cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are clean and simple ingredients for a processed cheese. The product's processing level limits its score, but the absence of harmful additives or seed oils supports a higher rating within its category. It provides a good source of protein and calcium, contributing to its nutritional value.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese

Key ingredients 4

Pasteurized milk
Good

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 serves as a high-quality base for cheese production, contributing to its nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Neutral

Cheese culture is used to initiate the fermentation process in cheese making. It consists of beneficial bacteria that help develop flavor and texture. While essential for cheese production, it does not provide direct nutritional benefits.

Benefits

Contributes to the development of flavor and texture in cheese.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods but should be consumed in moderation due to potential health concerns. In cheese, it helps control moisture and texture.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese making to coagulate milk, forming curds. They are an alternative to animal rennet and are suitable for vegetarian cheese production. These enzymes are essential for cheese texture but do not add nutritional value.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

Processing

Group 3 · Processed

Processed Foods

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