At a glance
Summary
This cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite the relatively clean ingredient list. The presence of annatto, a natural coloring agent, is noted but does not significantly impact the overall healthiness of the product.
Key ingredients 5
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while also contributing to gut health. These cultures are a natural part of traditional cheesemaking.
Benefits
Contribute to the development of flavor and texture in cheese and may support gut health through probiotic effects.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health impacts. The salt content in cheese contributes to its overall taste profile.
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, contributing to its shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese and are typically derived from animal or microbial sources. Enzymes are a standard component in cheese making with no significant health impact.
Benefits
Essential for the cheese-making process, helping to coagulate milk and develop cheese texture.
AnnattoBad
Annatto is a natural coloring agent used to give cheese a yellow-orange hue. While it is derived from seeds, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.
Risks
May cause allergic reactions in sensitive individuals.
Processing
Ultra-Processed Foods
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