BORDEN, NATURAL MILD CHEDDAR CHEESE

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-based protein, which is beneficial for muscle maintenance.

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. While it contributes to the product's characteristics, it does not provide significant nutritional benefits.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for flavor, excessive salt intake can lead to health issues such as hypertension.

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.

Annatto is a natural colorant used to give cheese its yellow-orange hue. While it is derived from seeds, some individuals may experience allergic reactions. It does not provide any nutritional benefits and is used solely for aesthetic purposes.