At a glance
Summary
This cheese product is composed of pasteurized milk, cheese cultures, and natural colorants, which are typical for traditional cheese making. It includes jalapeno peppers for flavor, adding a natural ingredient without artificial additives. Despite being processed, the ingredient list is clean and free from harmful additives, allowing it to score well within the processed cheese category.
Key ingredients 7
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 is a high-quality source of animal-based protein with a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Red and Green Jalapeno PeppersNeutral
Jalapeno peppers add flavor and a spicy kick to the cheese. They are minimally processed and retain their natural nutrients. While they provide some vitamins and antioxidants, their contribution in cheese is primarily for flavor.
Risks
May cause digestive discomfort in sensitive individuals due to capsaicin content.
Benefits
Contains vitamins and antioxidants, though in small amounts in this product.
Cheese CulturesNeutral
Cheese cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. These cultures are generally considered safe and beneficial for cheese production.
Benefits
Essential for developing the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese making. While it enhances taste, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial EnzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk. They are an alternative to animal rennet and are suitable for vegetarians. These enzymes are generally considered safe and effective in cheese production.
Benefits
Suitable for vegetarians and effective in cheese production.
Annatto ColorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not significantly affect the nutritional profile of the cheese.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without artificial additives.
Pasteurized Part-Skim MilkNeutral
Part-skim milk is used to control the fat content in cheese. It provides essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria.
Benefits
Provides calcium and protein with reduced fat content.
Processing
Processed Foods
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