At a glance
Summary
This medium cheddar cheese is made from pasteurized milk, cheese cultures, salt, microbial enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of traditional cheese-making ingredients support a high rating within its category.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are bacteria used in the fermentation process to develop flavor and texture. They are essential for transforming milk into cheese. The specific strains used can vary, affecting the final product's taste and characteristics.
Benefits
Contributes to the development of cheese flavor and texture, and may provide probiotic benefits depending on the strains used.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during aging. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used as a coagulant in cheese making, often as a vegetarian alternative to animal rennet. They help in curdling milk to form cheese. These enzymes are derived from microbial sources, making them suitable for vegetarian products.
Benefits
Facilitates the cheese-making process and is suitable for vegetarians.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is widely used in the food industry for its natural origin. Annatto is generally considered safe and does not affect the flavor of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without artificial additives.
Processing
Processed Foods
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