Semi Soft Cheese Original
Summary
This semi-soft cheese is made from pasteurized cultured milk, salt, and microbial enzymes, which are clean and straightforward ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and seed oils supports a higher rating within its category.
At a glance
Key ingredients 3
Pasteurized cultured milkGood
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. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process adds probiotics that may aid in digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor enhancement and preservation in cheese production. Helps maintain the texture and safety of the cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal rennet, making the product suitable for vegetarians. These enzymes are derived from microbial sources, ensuring consistent cheese quality.
Benefits
Facilitates the cheese-making process and is suitable for vegetarian diets. Provides a consistent and reliable method for curdling milk.
Processing
Processed Foods
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