Semisoft Cheese
Summary
This semisoft cheese is made from pasteurized cultured milk, salt, and microbial enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy components. Its processing level limits the score, but the absence of artificial additives and the use of high-quality ingredients support a strong rating within its category.
At a glance
Key ingredients 3
Pasteurized cultured milkNeutral
Pasteurized cultured milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides proteins and fats essential for energy and cellular functions. Contains calcium and other nutrients beneficial for bone health.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common culinary ingredient that helps control microbial growth in cheese. While necessary for cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, helping to maintain the cheese's texture and safety.
Microbial enzymesNeutral
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 diets. These enzymes are essential for the cheese-making process but do not contribute significant nutritional value.
Benefits
Facilitates the cheese-making process, allowing for the production of cheese without animal-derived rennet.
Processing
Processed Foods
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