smoke-flavored provolone cheese
Summary
This smoke-flavored provolone cheese is a processed food with a relatively clean ingredient list, including pasteurized milk, cheese culture, and natural smoke flavoring. The presence of natural smoke flavoring and calcium chloride indicates some level of processing, but the absence of harmful additives like artificial colors or seed oils is positive. The processing level limits its score, but the overall ingredient quality is decent for a processed cheese product.
At a glance
Key ingredients 6
Pasteurized milkGood
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 base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. The cultures are essential for transforming milk into cheese but do not provide significant direct health benefits.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not have direct health impacts. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Natural smoke flavoringNeutral
Natural smoke flavoring is used to impart a smoky taste to the cheese. It is derived from natural sources and adds a distinct flavor profile. While it enhances taste, it does not provide nutritional benefits.
Benefits
Adds a unique smoky flavor to the cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It is a common additive in cheese production but does not contribute significant nutritional value. It helps maintain the structural integrity of the cheese.
Benefits
Improves curd formation and cheese texture.
Processing
Processed Foods
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