HOMESTYLE PARMESAN GRATED CHEESE
Summary
This grated parmesan cheese is made from high-quality ingredients such as pasteurized part skim milk, cheese culture, and enzymes, which contribute to its nutritional value and flavor. The product is processed, but it maintains a clean ingredient list without harmful additives or seed oils, allowing it to score well within its category. The processing level limits its maximum potential score, but the absence of artificial additives and the use of beneficial ingredients support a strong rating.
At a glance
Key ingredients 4
Pasteurized part skim milkGood
Pasteurized part skim 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 rich amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the development of flavor and texture in cheese. It consists of beneficial bacteria that aid in the fermentation process. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process and may contribute to gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods and provides essential sodium. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive sodium intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Enzymes (rennet)Neutral
Rennet is an enzyme used in cheese making to coagulate milk, forming curds and whey. It is a traditional ingredient in cheese production and is essential for texture development. Rennet is typically derived from animal sources, but microbial alternatives are available.
Benefits
Essential for cheese production, aiding in curd formation and texture development.
Processing
Processed Foods
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