SPREADABLE CHEESE WEDGES

These cheeses are a source of high-quality protein and calcium, essential for bone health. They are made from pasteurized milk, which ensures safety and reduces the risk of harmful bacteria. The cheeses provide a rich flavor profile and are a traditional dairy product.

Whey is a byproduct of cheese production and a source of protein. It is often used to enhance the protein content of dairy products. While it is beneficial for muscle repair, it may cause digestive issues in lactose-intolerant individuals.

Ultrafiltered non-fat milk is processed to remove some water and lactose, concentrating the protein content. This process enhances the nutritional profile by increasing protein while reducing fat. However, it is still a processed form of milk.

Water is used as a solvent and to adjust the texture of the cheese spread. It is a neutral ingredient with no nutritional value. Its presence helps achieve the desired consistency of the product.

Sodium polyphosphate is an emulsifier and stabilizer used to maintain texture and prevent separation. It is a synthetic additive that can contribute to phosphate overload in the diet. Excessive phosphate intake may affect bone health and kidney function.

Citric acid is a natural preservative and flavor enhancer commonly used in food products. It is generally recognized as safe and helps maintain the product's freshness. However, it is an additive and not a natural component of cheese.

Salt is used to enhance flavor and act as a preservative in cheese products. It is a necessary ingredient for taste but should be consumed in moderation due to potential health impacts. Excessive salt intake can lead to hypertension and cardiovascular issues.

Sodium citrate is used as an emulsifier and acidity regulator in processed foods. It is a synthetic additive that can contribute to an increased sodium load in the diet. While it helps maintain texture, it offers no nutritional benefits.