Monterey Jack Cheese (shredded)
Summary
This shredded Monterey Jack cheese is made from cultured pasteurized milk and enzymes, which are beneficial for providing essential nutrients like calcium and protein. However, the inclusion of anti-caking agents such as potato or corn starch and the natural mold inhibitor natamycin indicates a moderate level of processing. While the ingredient list is relatively clean, the processing level prevents it from achieving a higher score.
At a glance
Key ingredients 5
Cultured Pasteurized MilkGood
Cultured pasteurized milk is the primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during the aging process. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor development and preservation in cheese.
EnzymesGood
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
Facilitate the cheese-making process and enhance flavor and texture.
Potato Starch and/or Corn StarchNeutral
Potato starch and corn starch are used as anti-caking agents to prevent clumping in shredded cheese. They are minimally processed and generally considered safe. These starches do not significantly alter the nutritional profile of the cheese.
Benefits
Help maintain the texture and usability of shredded cheese.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from natural sources and is effective in preventing mold growth. Approved by food safety authorities, it is used in minimal amounts.
Benefits
Prevents mold growth, extending the shelf life of cheese without altering flavor.
Processing
Processed Foods
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