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. Despite being processed, it avoids harmful additives and maintains a clean label, allowing it to score well within its category. The absence of seed oils, artificial colors, and excessive additives contributes positively to its rating.
Key ingredients 3
Pasteurized cultured milkNeutral
Pasteurized cultured milk is a standard ingredient in cheese production, providing the base for fermentation. Pasteurization kills harmful bacteria but also some beneficial enzymes. It is a common practice in cheese making to ensure safety and consistency.
Benefits
Provides essential nutrients like calcium and protein, which are beneficial for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk, an essential step in cheese making. They are a vegetarian alternative to animal rennet. These enzymes are crucial for the cheese's texture and flavor development.
Benefits
Allows for the production of cheese suitable for vegetarians and contributes to the development of cheese texture and flavor.
Processing
Processed Foods
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