MILD CHEDDAR SLICED NATURAL CHEESE

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 is a high-quality source of animal-based protein, which offers a complete amino acid profile.

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. While it is essential for cheese production, it does not provide significant nutritional benefits on its own.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in small amounts, excessive salt intake can lead to health issues.

Enzymes are crucial in the cheese-making process, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. While essential for cheese production, they do not offer direct nutritional benefits.

Annatto is a natural vegetable color used to give cheese its characteristic yellow-orange hue. It is derived from the seeds of the achiote tree. While it is a natural coloring agent, it does not provide significant nutritional benefits.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is an antifungal agent that prevents spoilage. While effective in preserving cheese, its use as a preservative raises concerns about potential impacts on gut microbiota.