Sargento

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 protein with 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 can enhance gut health. The cultures are essential for the cheese-making process but do not provide significant nutritional benefits on their own.

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture during the cheese-making process. While necessary for cheese production, excessive salt intake can lead to health issues.

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the texture and flavor development of cheese. Typically derived from animal or microbial sources, they are a standard part of cheese production.

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. It does not contribute to the nutritional value of the product.