At a glance
Summary
This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a natural colorant is minimal and does not significantly impact the overall healthiness of the product.
Key ingredients 5
Cheese cultureGood
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. This ingredient supports gut health by introducing probiotics.
Benefits
Contributes to the development of probiotics, which can support digestive health and enhance the immune system.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Facilitates the cheese-making process, contributing to the texture and flavor development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a distinctive yellow-orange hue. As a natural colorant, it is generally considered safe and preferable to synthetic dyes.
Risks
Some individuals may experience allergic reactions, although this is rare.
Benefits
Provides a natural source of color without the use of artificial dyes.
Processing
Ultra-Processed Foods
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