At a glance
Summary
Tre Stelle Feta Cheese is made with pasteurized milk, bacterial culture, salt, microbial enzyme, calcium chloride, and lipase, which are typical ingredients for feta cheese. However, it is classified as ultra-processed due to the use of additives like microbial enzyme and calcium chloride, which are not always necessary in traditional cheese making. Despite having a relatively clean ingredient list, the processing level limits its score.
Key ingredients 8
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.
Benefits
Provides a source of protein and calcium, essential for bone health.
Bacterial cultureNeutral
Bacterial cultures are used in cheese making to ferment lactose and develop flavor. They are essential for the cheese's texture and taste. These cultures are generally considered safe and beneficial for gut health.
Benefits
May support gut health by contributing beneficial bacteria.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production. While necessary for taste, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymeNeutral
Microbial enzymes are used to coagulate milk in cheese making. They are an alternative to animal rennet and are suitable for vegetarians. These enzymes are effective in cheese production without significant health concerns.
Benefits
Allows for cheese production suitable for vegetarians.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It helps maintain the structure and texture of the cheese. It is a common additive in cheese production.
Benefits
Improves curd formation and texture in cheese.
LipaseNeutral
Lipase is an enzyme that enhances the flavor profile of cheese. It breaks down fats to release fatty acids, contributing to the cheese's taste. It is a standard ingredient in cheese production.
Benefits
Enhances the flavor profile of cheese by breaking down fats.
En:e270Neutral
Enzyme e270, also known as lactic acid, is used as a preservative and acidity regulator in cheese. It is naturally occurring and generally recognized as safe. It helps maintain the cheese's pH balance.
Benefits
Helps preserve the cheese and maintain its acidity.
En:e1104Bad
Enzyme e1104 is a processing aid used in cheese production. It is derived from microbial sources and is used to enhance cheese texture. However, it is considered an additive and may not be necessary in traditional cheese making.
Risks
As an additive, it may contribute to the ultra-processed nature of the product.
Benefits
Improves texture and consistency in cheese production.
Processing
Ultra-Processed Foods
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