At a glance
Summary
This feta cheese is made from pasteurized sheep's milk, which is a high-quality source of protein and nutrients. The ingredient list is relatively clean, with traditional cheese-making components like salt, lactic culture, and rennet. However, the high salt content due to brine is a concern, and the product is moderately processed, which limits its score.
Key ingredients 8
Pasteurized sheep's milkGood
Sheep's milk is a rich source of high-quality protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It provides a unique flavor profile and is easier to digest for some individuals compared to cow's milk.
Risks
Potential allergen for individuals with dairy sensitivities or lactose intolerance.
Benefits
Rich in protein, calcium, and vitamins A and D, supporting bone health and immune function.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps in the fermentation process and extends shelf life. While necessary in moderation, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Lactic cultureNeutral
Lactic culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It is a natural component of cheese-making that supports the growth of beneficial bacteria. This ingredient is generally considered safe and beneficial for gut health.
Benefits
Promotes the growth of probiotics, which can improve digestive health.
Bacterial cultureNeutral
Bacterial cultures are used to develop flavor and texture in cheese. They play a crucial role in fermentation and preservation. These cultures are generally safe and contribute to the probiotic content of cheese.
Benefits
Supports the development of probiotics, which can enhance gut health.
Microbial enzymeNeutral
Microbial enzymes are used as an alternative to animal rennet in cheese-making. They help in coagulating milk and are suitable for vegetarian products. These enzymes are widely accepted and pose no significant health concerns.
Benefits
Provides a vegetarian-friendly option for cheese coagulation.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It helps restore calcium balance in pasteurized milk. This ingredient is generally recognized as safe when used in small amounts.
Risks
Excessive consumption can lead to hypercalcemia, but this is unlikely in typical cheese servings.
Benefits
Enhances curd formation and improves cheese texture.
Brine (Salt, Water)Bad
Brine is used to preserve and flavor cheese, consisting mainly of salt and water. While it is effective in extending shelf life, high salt content can be a health concern. Excessive sodium intake from brined products can contribute to health issues.
Risks
High sodium levels can increase the risk of hypertension and cardiovascular diseases.
Benefits
Preserves cheese and enhances flavor, making it a staple in traditional cheese-making.
Processing
Processed Foods
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