At a glance
Summary
This cottage cheese contains beneficial ingredients like cultured skim milk and whey protein concentrate, which provide protein and probiotics. However, it is classified as ultra-processed due to the presence of additives such as natural flavor and trisodium phosphate, which are associated with potential health concerns. The processing level and use of additives limit its score despite the presence of high-quality dairy components.
Key ingredients 13
Cultured skim milkGood
Cultured skim milk is a source of protein and calcium with low fat content. It is fermented with beneficial bacteria, which can aid in digestion and gut health. The fermentation process enhances nutrient absorption.
Benefits
Provides protein and calcium, essential for bone health. Fermentation may improve gut health by introducing probiotics.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Enhances flavor and texture, providing a source of fat-soluble vitamins.
Milk protein concentrateGood
Milk protein concentrate is a concentrated source of protein derived from milk. It provides essential amino acids necessary for muscle repair and growth. It is processed to retain high protein content while reducing lactose.
Benefits
High in protein, supporting muscle health and satiety. Low in lactose, making it suitable for those with lactose intolerance.
Whey protein concentrateGood
Whey protein concentrate is a high-quality protein source with a complete amino acid profile. It is rapidly absorbed, making it effective for muscle recovery. It is derived from milk during cheese production.
Benefits
Supports muscle growth and recovery due to its complete amino acid profile. Easily digestible and absorbed.
CulturesGood
Cultures are beneficial bacteria used in fermentation. They improve gut health by introducing probiotics. Fermentation enhances nutrient absorption and flavor.
Benefits
Supports digestive health by providing probiotics. Enhances flavor and nutrient absorption.
Nonfat milkNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Low in calories, making it suitable for weight management.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is a common culinary ingredient but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.
Risks
High sodium intake may increase the risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative.
Sodium citrateNeutral
Sodium citrate is used as an emulsifier and acidity regulator. It helps maintain texture and stability in dairy products. It is generally recognized as safe when used in moderation.
Risks
Excessive consumption may lead to digestive discomfort.
Benefits
Improves texture and stability of the product.
Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods. It is essential for vision and immune function. It is stable and easily absorbed by the body.
Risks
Excessive intake can lead to hypervitaminosis A, a condition caused by vitamin A toxicity.
Benefits
Supports vision and immune health by providing an essential nutrient.
Carbon dioxideNeutral
Carbon dioxide is used as a processing aid to create a protective atmosphere. It helps maintain freshness and prevent spoilage. It is naturally occurring and poses no health risks.
Benefits
Helps maintain product freshness by preventing spoilage.
Natural flavorBad
Natural flavor is a vague term that can include a variety of substances. It is often used to enhance taste but lacks transparency. The processing and source of these flavors are not always clear.
Risks
Potential allergens or sensitivities due to undisclosed ingredients.
Benefits
Enhances flavor without adding calories.
Trisodium phosphateBad
Trisodium phosphate is used as an acidity regulator and emulsifier. It is a highly processed additive with potential health concerns. Its use in food is controversial due to its industrial applications.
Risks
May cause digestive issues and is linked to potential health concerns when consumed in large amounts.
Benefits
Improves texture and prevents clumping in processed foods.
Potassium sorbateBad
Synthetic preservative — flagged in daily-use products.
Risks
May cause allergic reactions or sensitivities in some individuals.
Benefits
Prevents spoilage and extends the shelf life of the product.
Processing
Ultra-Processed Foods
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