At a glance
Summary
This 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 ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the characteristic taste of cheddar cheese.
Benefits
Essential for the fermentation process, contributing to the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional nutritional benefits. The amount of salt can affect the overall sodium content of the cheese.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet and are widely used in cheese manufacturing. These enzymes do not contribute additional nutritional value but are crucial for cheese texture.
Benefits
Facilitates the cheesemaking process by aiding in milk coagulation.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheddar cheese its characteristic orange hue. It is considered safe and is commonly used in food products. Annatto does not affect the nutritional profile of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color to the cheese without synthetic additives.
Processing
Processed Foods
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