At a glance
Summary
This cheese is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are traditional ingredients for cheese-making. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of natural coloring contribute positively to its rating.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a standard base for cheese production, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It is a common ingredient in processed foods and contributes to sodium intake. Excessive consumption can lead to health issues like hypertension.
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 production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese a yellow hue. It is considered safe and is a preferable alternative to synthetic dyes. Its use is primarily aesthetic, with no nutritional impact.
Risks
Rare cases of allergic reactions have been reported.
Benefits
Provides natural coloring without the health concerns associated with artificial dyes.
Processing
Processed Foods
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