Traditional Feta Greek Style Cheese
Summary
This feta cheese is made from pasteurized milk, which provides essential nutrients like calcium and protein. However, it is classified as ultra-processed due to the presence of additives like calcium chloride and lipase, which are used to enhance flavor and texture. Despite its nutritional benefits, the processing level limits its overall health score.
At a glance
Key ingredients 8
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for fermentation, contributing to the cheese's flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a creamy texture and flavor to the cheese.
Bacterial cultureNeutral
Bacterial cultures are used in cheese-making to ferment lactose, aiding in the development of flavor and texture. They are essential for the fermentation process, transforming milk into cheese. The specific strains used can influence the final taste and characteristics of the cheese.
Benefits
Facilitates fermentation, enhancing flavor and texture. May contribute beneficial probiotics depending on the strains used.
SaltNeutral
Salt is used in cheese-making for flavor enhancement and as a preservative. It helps control moisture content and inhibits the growth of undesirable bacteria. 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 natural preservative, extending shelf life.
Microbial enzymeNeutral
Microbial enzymes are used as a coagulant in cheese-making, aiding in the curdling of milk. They are an alternative to animal rennet, making the cheese suitable for vegetarians. The use of microbial enzymes can vary in effectiveness and flavor impact compared to traditional rennet.
Benefits
Allows for vegetarian-friendly cheese production. Efficiently aids in milk coagulation.
Calcium chlorideNeutral
Calcium chloride is added to milk in cheese-making to improve curd formation and firmness. It helps restore calcium balance in pasteurized milk, which can be affected during processing. Its use is common in cheese production to ensure consistent texture.
Benefits
Enhances curd formation and texture in cheese-making. Helps maintain calcium balance in milk.
LipaseNeutral
Lipase is an enzyme used in cheese-making to enhance flavor development, particularly in aged cheeses. It breaks down fats into free fatty acids, contributing to the characteristic taste of feta. The use of lipase can vary based on desired flavor intensity.
Benefits
Enhances flavor profile, especially in aged cheeses. Contributes to the unique taste of feta.
En:e1104Bad
Enzyme e1104, also known as lipase, is used to enhance flavor in cheese. While generally safe, its use in processed foods can be a concern for those with allergies or sensitivities. It is a common additive in cheese production to achieve specific taste profiles.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Contributes to flavor development in cheese.
En:e270Neutral
Enzyme e270, or lactic acid, is used as a preservative and acidity regulator in cheese. It is naturally occurring and helps maintain the pH balance in cheese, preventing spoilage. Its use is common in dairy products to ensure safety and quality.
Benefits
Helps preserve cheese and maintain its quality by regulating acidity.
Processing
Ultra-Processed Foods
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