Borden 2% Milk Four Cheese Mexican Shredded Cheese, 8 Oz.

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

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. These cultures can also support gut health by promoting beneficial bacteria.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and do not pose significant health risks. Enzymes can be derived from animal, microbial, or plant sources.

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. It is considered safe and does not significantly alter the nutritional profile of the cheese. Annatto is preferred over artificial colorings due to its natural origin.