At a glance
Summary
This cheese is made from simple, traditional ingredients such as pasteurized milk, cheese culture, salt, and enzymes, with annatto used for coloring. Despite being classified as ultra-processed due to its processing level, it lacks harmful additives and seed oils, which supports a higher score within its category. The clean ingredient list and absence of artificial additives contribute positively to its rating.
Key ingredients 5
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant quality indicators.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, providing no additional nutritional benefits. Excessive consumption of salt can lead to health issues, but it is necessary in controlled amounts for cheese production.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide additional health benefits. The use of enzymes is standard in cheese production and does not pose significant health risks.
Benefits
Essential for coagulating milk and forming curds in cheese production.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. It is considered safe and does not affect the nutritional value of the cheese. Annatto is a natural alternative to artificial colorings.
Benefits
Provides natural color to cheese without affecting its nutritional value.
Processing
Ultra-Processed Foods
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