SWISS SLICED CHEESE
Summary
This Swiss sliced cheese is made from high-quality ingredients such as pasteurized part-skim milk, cheese culture, salt, and enzymes, which contribute to its nutritional value. The product is processed but lacks harmful additives, artificial colors, or preservatives, maintaining a clean label. The processing level limits its score, but the simplicity and quality of the ingredients support a favorable rating.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
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 helps reduce fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The pasteurization process ensures safety by reducing the risk of bacterial contamination.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture is a traditional method that enhances the nutritional profile of the cheese.
Benefits
Contributes to the development of flavor and texture in cheese. Contains beneficial bacteria that may support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production. Helps control bacterial growth during aging.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and contribute to the texture and flavor development. The use of enzymes is a standard practice in cheese production.
Benefits
Essential for coagulating milk and forming cheese curds. Contributes to the texture and flavor development of cheese.
Processing
Processed Foods
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