At a glance
Summary
This marble cheese is made from milk, ultrafiltered milk, cream, and other traditional cheese-making ingredients, which contribute to its nutritional value by providing high-quality protein and essential nutrients. The use of ultrafiltered milk enhances the protein content while reducing lactose, making it a more nutrient-dense option. Despite being a processed food, the clean ingredient list without harmful additives allows it to score well within its category.
Key ingredients 8
MilkGood
Milk is a primary source of calcium and essential nutrients. It provides high-quality protein and vitamins like B12 and riboflavin. The pasteurization process ensures safety by eliminating harmful bacteria.
Risks
Lactose intolerance can cause digestive issues for some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Ultrafiltered milkGood
Ultrafiltered milk is processed to concentrate protein and reduce lactose. It offers enhanced nutritional value with higher protein content. The filtration process also helps in reducing sugar content.
Risks
May still cause issues for those with severe lactose intolerance.
Benefits
Higher protein content and reduced lactose make it beneficial for muscle growth and easier digestion.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fats, which may impact heart health if consumed excessively.
Benefits
Provides a rich texture and flavor, enhancing the sensory experience of the cheese.
SaltNeutral
Salt is used for flavor and as a preservative in cheese. It is essential for the fermentation process in cheese making. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production.
Bacterial cultureNeutral
Bacterial cultures are crucial for the fermentation process in cheese making. They help develop flavor and texture. The specific strains used can vary, impacting the final product's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. It is generally considered safe and has been used traditionally in food coloring.
Risks
Rare allergic reactions have been reported in sensitive individuals.
Benefits
Provides natural color without artificial additives.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It helps maintain the firmness and texture of the cheese. It is a common additive in cheese production and is generally recognized as safe.
Benefits
Enhances curd formation and improves cheese texture.
Microbial enzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They aid in coagulating milk to form curds. These enzymes are derived from microbial sources and are widely accepted in cheese production.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Processing
Processed Foods
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