At a glance
Summary
This semisoft cheese is made from pasteurized cultured milk, salt, and microbial enzymes, which are simple and traditional ingredients for cheese production. Despite being processed, it avoids harmful additives and maintains a clean label, allowing it to score well within its category. The processing level limits its maximum score, but the absence of artificial ingredients and the use of basic cheese-making components contribute positively to its rating.
Key ingredients 3
Pasteurized cultured milkNeutral
Pasteurized cultured milk is a standard ingredient in cheese production, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a common ingredient in cheese, contributing to its texture and flavor.
Benefits
Provides essential proteins and fats necessary for a balanced diet. Contributes to the texture and flavor of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes are essential for cheese texture and maturation.
Benefits
Facilitates cheese production and is suitable for vegetarians.
Processing
Processed Foods
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