Semisoft Cheese
Summary
This semisoft cheese is made from pasteurized cultured part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional benefits like protein and calcium. Despite being processed, the absence of harmful additives or seed oils allows it to achieve a high score within its category.
At a glance
Key ingredients 3
Pasteurized Cultured Part-skim MilkGood
This ingredient is a primary component of cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The use of cultured milk enhances flavor and digestibility.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor development and preservation in cheese making.
Microbial EnzymesNeutral
Microbial enzymes are used to coagulate milk, forming curds in cheese production. They are a vegetarian alternative to animal rennet. These enzymes are crucial for cheese texture and flavor development.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarian diets.
Processing
Processed Foods
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