At a glance
Summary
This cheese product is made from pasteurized milk, salt, calcium chloride, microbial enzyme, and bacterial culture, which are typical ingredients for traditional cheese. It is processed but does not contain any harmful additives or seed oils, maintaining a clean ingredient list. The processing level limits its score, but the absence of artificial additives and the use of basic cheese-making ingredients support a high rating within its category.
Key ingredients 5
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 without significant health concerns.
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 refined ingredient without the trace minerals found in unrefined salts. While necessary for cheese production, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a common additive that helps maintain the structure of the cheese. It does not significantly impact the nutritional profile of the cheese.
Benefits
Improves curd formation and texture in cheese production.
Microbial enzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They help coagulate milk, forming curds. This ingredient is essential for cheese production and does not pose significant health concerns.
Benefits
Allows for the coagulation of milk in cheese production, suitable for vegetarian diets.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese making. They contribute to the development of flavor and texture in cheese. These cultures are a standard part of cheese production and are generally considered safe.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play