At a glance
Summary
This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for cheddar 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 colorant is minimal and does not significantly impact the overall healthiness of the product.
Key ingredients 5
Pasteurized milkGood
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 serves as a base for cheese production, contributing to its nutritional profile.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
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 enhances the nutritional profile by promoting gut health.
Benefits
Supports gut health by introducing beneficial bacteria and contributes to the unique flavor of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in cheese production. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are essential for cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is considered safe and is commonly used in food products. Annatto does not significantly alter the nutritional profile of cheese.
Risks
Some individuals may experience allergic reactions or sensitivities to annatto.
Benefits
Provides natural coloring to cheese without altering its flavor or nutritional content.
Processing
Ultra-Processed Foods
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