String Cheese

Sargento
85 Excellent
$4.94 · 12 count
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Summary

This string cheese product is made from high-quality ingredients such as pasteurized part-skim milk, cheese culture, and enzymes, which contribute to its nutritional value and safety. The product is processed, but it avoids harmful additives and maintains a clean label with a short ingredient list. The processing level limits its maximum score, but the absence of artificial additives and the use of beneficial ingredients support a strong rating within its category.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process and may contribute to gut health.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in small amounts, excessive salt intake 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.

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Enzymes
Good

Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from natural sources, they are essential for cheese making.

Benefits

Essential for cheese coagulation and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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