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Semisoft Cheeses

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Semisoft Cheeses

Mini Babygel
85 Excellent
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Summary

This semisoft cheese is made from pasteurized cultured milk, salt, and microbial enzymes, which are clean and minimal ingredients for a processed cheese product. The high protein and fat content are typical for cheese, providing essential nutrients. Despite being processed, the absence of harmful additives or seed oils allows it to achieve a relatively high score within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Bel Group
Category Cheese

Key ingredients 3

Pasteurized Cultured Milk
Good

Pasteurized cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing enhances flavor and digestibility. This ingredient is a high-quality source of animal-based protein, offering a complete amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process may also aid in digestion and improve gut health.

Salt
Neutral

Salt is used in cheese production to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary in small amounts, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular disease.

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its taste and shelf life.

See more about Salt →
Microbial Enzymes
Neutral

Microbial enzymes are used in cheese making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources, making them suitable for vegetarian products. These enzymes are essential for cheese production but do not contribute significant nutritional value.

Benefits

Allows for the production of vegetarian-friendly cheese by replacing animal rennet. Essential for the cheese-making process.

See more about Microbial Enzymes →

Processing

Group 3 · Processed

Processed Foods

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