At a glance
Summary
This product is a processed cheese with a relatively clean ingredient list, consisting of pasteurized milk, bacterial culture, salt, calcium chloride, microbial enzyme, and annatto for color. The absence of harmful additives such as seed oils, artificial sweeteners, or preservatives contributes positively to its score. However, as a processed food, its score is capped due to its processing level, despite the simplicity and quality of its ingredients.
Key ingredients 6
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides essential proteins and fats necessary for cheese production and nutritional value.
Bacterial cultureNeutral
Bacterial cultures are used in cheese making to ferment lactose and develop flavor. They are essential for the cheese maturation process. These cultures contribute to the texture and taste of the cheese.
Benefits
Essential for fermentation, contributing to flavor and texture development in cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It helps control moisture and inhibits the growth of undesirable bacteria. While necessary in cheese making, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production to ensure consistent texture. It does not significantly alter the nutritional profile of the cheese.
Benefits
Improves curd formation and texture consistency in cheese.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are suitable for vegetarian cheese production. These enzymes are a standard alternative to animal-derived rennet.
Benefits
Facilitates milk coagulation and is suitable for vegetarian cheese production.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is considered safe and does not affect the flavor of the cheese. Annatto is a traditional coloring agent in cheese production.
Benefits
Provides natural coloring without affecting the flavor of the cheese.
Processing
Processed Foods
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