AGED WHITE CHEDDAR SLICED CHEDDAR CHEESE
Summary
This cheese product is made from high-quality ingredients like pasteurized milk and cheese culture, which contribute to its nutritional value and flavor. The short ingredient list and absence of harmful additives are positive factors, although it is moderately processed. The processing level limits its score, but the clean label and beneficial ingredients support a higher rating within its category.
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 while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its rich flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the development of flavor and texture in cheese. It consists of beneficial bacteria that aid in the breakdown of lactose and enhance the nutritional profile. The use of cheese culture is a traditional method that supports gut health through probiotic effects.
Benefits
Supports gut health through probiotic effects and enhances cheese flavor and texture.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria and contributes to the cheese's texture. While necessary in cheese production, excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of texture. They are typically derived from animal or microbial sources and are essential for transforming milk into cheese. While they play a functional role, they do not significantly impact the nutritional profile of the final product.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and texture development.
Processing
Processed Foods
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