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Monterrey jack cheese

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Monterrey jack cheese

Joseph Gallo Farms
75 Good
View on Amazon

Summary

Monterrey jack cheese is made from cultured grade A pasteurized milk, salt, and enzymes, which are high-quality ingredients that contribute to its nutritional value. The cheese provides a good source of protein and calcium, essential for bone health, and the pasteurization process ensures safety. However, as a processed food, its score is capped due to its processing level, despite the clean ingredient list.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

Key ingredients 3

Cultured grade a pasteurized milk
Very Good

This ingredient is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility, making it a beneficial component of cheese.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. The culturing process improves digestibility and adds beneficial probiotics.

Salt
Good

Salt is used to enhance flavor and act as a preservative in cheese. It helps control the fermentation process and contributes to the texture of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Essential for flavor enhancement and preservation in cheese production. Helps maintain the cheese's texture and safety by controlling microbial growth.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for developing the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor. They help in the coagulation of milk, a critical step in cheese production.

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Processing

Group 3 · Processed

Processed Foods

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