At a glance
Summary
This Gouda cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. While it contains beneficial ingredients like cheese culture, the use of annatto as a colorant is primarily aesthetic and can cause allergic reactions in some individuals. Despite being a traditional cheese, it is classified as ultra-processed due to its processing level, which limits its score.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is essential for traditional cheese-making processes.
Benefits
Contains beneficial bacteria that may support gut health and enhance the flavor profile of the cheese.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. 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 essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the overall taste. While necessary for flavor, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process, affecting texture and flavor. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, contributing to the texture and flavor of the final product.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese a yellow hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.
Risks
May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.
Processing
Ultra-Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play