At a glance
Summary
This cheese product is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese-making. Despite being processed, it has a clean ingredient list without any harmful additives or seed oils, which supports a higher score within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 3
Cultured pasteurized grade A milkNeutral
Cultured pasteurized grade A milk is a standard ingredient in cheese production, providing a source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. It is a common ingredient in dairy products, offering essential nutrients without significant health concerns.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. Typically derived from microbial or animal sources, they are a standard component in cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play