Mini Original Semi-soft ripened cheese
Summary
This cheese product is made from pasteurized milk, salt, bacterial culture, calcium chloride, and microbial enzyme, which are all clean and straightforward ingredients. The processing level is moderate, but the absence of harmful additives or seed oils allows it to achieve a high score within its category. The product's ingredient list is short and free from artificial colors, flavors, or preservatives, contributing positively to its rating.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for fermentation, contributing to the cheese's texture and flavor.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process by regulating bacterial growth. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending shelf life.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They help convert lactose into lactic acid, aiding in the cheese ripening process. The specific strains used can influence the final taste and aroma.
Benefits
Facilitates fermentation, enhancing flavor and texture.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It helps restore calcium balance in pasteurized milk, which can be affected during processing. This ingredient is common in cheese production and does not pose significant health risks.
Benefits
Improves curd formation and texture in cheese making.
Microbial enzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They aid in coagulating milk, forming curds necessary for cheese production. This ingredient is suitable for vegetarians and does not significantly alter the nutritional profile of the cheese.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese production.
Processing
Processed Foods
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