At a glance
Summary
This crumbled feta cheese is a processed product with a relatively clean ingredient list, primarily composed of pasteurized milk and cheese cultures. However, it includes natamycin as a preservative, which, while generally recognized as safe, raises some concerns about its potential impact on gut flora. The presence of powdered cellulose to prevent caking also indicates a moderate level of processing, which affects the overall score.
Key ingredients 8
PASTEURIZED MILKGood
Pasteurized milk is a high-quality source of essential nutrients like calcium and vitamin D, with safety ensured through pasteurization.
See more about PASTEURIZED MILK →CHEESE CULTURESGood
Cheese cultures help produce the characteristic flavor and texture of feta cheese, supporting fermentation and quality.
See more about CHEESE CULTURES →MILKGood
Milk is a nutritious base ingredient rich in proteins, calcium, and vitamins, fundamental to cheese production.
See more about MILK →FETA CHEESENeutral
Feta cheese is a traditional dairy product that provides protein and calcium, though it is processed and contains added salt.
SALTNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about SALT →ENZYMESNeutral
Enzymes are used in cheese-making to facilitate curd formation, contributing to the texture without affecting health negatively.
See more about ENZYMES →POWDERED CELLULOSE TO PREVENT CAKINGNeutral
Powdered cellulose is an anti-caking agent that helps maintain the cheese's texture and prevent clumping.
See more about POWDERED CELLULOSE TO PREVENT CAKING →NATAMYCIN TO PROTECT FLAVORNeutral
Natamycin is an antifungal agent used to preserve flavor and prevent mold growth in cheese products.
See more about NATAMYCIN TO PROTECT FLAVOR →Processing
Processed Foods
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