STRING CHEESE LOW MOISTURE PART-SKIM MOZZARELLA NATURAL CHEESE SNACKS, STRING CHEESE
Summary
This string cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are simple and clean ingredients for a cheese product. It provides a good source of protein and calcium with minimal additives, making it a healthier choice within processed foods. However, due to its processing level, the score is capped, reflecting its processed nature despite the clean ingredient list.
At a glance
Key ingredients 4
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 high-quality base for cheese production, contributing to its nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
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 direct nutritional benefits.
Benefits
Facilitates the fermentation process, contributing to the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the moisture content and texture of the cheese. While necessary for cheese production, excessive consumption of salt can lead to health issues.
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 coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the final product. While they play a vital role in cheese production, they do not provide direct health benefits.
Benefits
Essential for the cheese-making process, aiding in curd formation.
Processing
Processed Foods
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