At a glance
Summary
This product consists of pasteurized cultured milk, salt, and microbial biozymes, 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 processing level limits its maximum potential score, but the absence of artificial ingredients and the use of basic cheese-making components contribute positively to its rating.
Key ingredients 3
Pasteurized cultured milkNeutral
Pasteurized cultured milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in processed foods, contributing to the overall sodium content. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to elevated blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the product.
Microbial biozymesNeutral
Microbial biozymes are used in cheese production to aid in the coagulation process. They are an alternative to animal rennet, making the product suitable for vegetarians. These enzymes are essential for cheese texture and flavor development.
Benefits
Facilitates cheese production and is suitable for vegetarian diets, providing a similar function to traditional rennet.
Processing
Processed Foods
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