Fromage cheddar mi-fort
Summary
This cheddar cheese is made from high-quality ingredients like milk, ultrafiltered milk, and cream, which provide essential nutrients such as protein and calcium. The inclusion of bacterial cultures supports gut health, and the product avoids harmful additives. However, it is a processed food, which limits its maximum score despite the clean ingredient list.
At a glance
Key ingredients 9
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a range of vitamins and minerals. The quality of milk can vary based on the source, with grass-fed options offering additional benefits.
Risks
Potential lactose intolerance or milk allergy in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
Ultrafiltered milkGood
Ultrafiltered milk is processed to concentrate protein and reduce lactose content, making it suitable for those with lactose intolerance. This process enhances the nutritional profile by increasing protein content. It retains essential nutrients while offering a more digestible option.
Risks
May still cause issues for those with severe milk allergies.
Benefits
Higher protein content and reduced lactose, beneficial for muscle building and lactose-sensitive individuals.
CreamGood
Cream adds richness and flavor, providing a source of saturated fats which are important for hormone production. It is a natural dairy product with minimal processing. Quality can vary, with organic or grass-fed options offering additional health benefits.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Provides essential fats and enhances flavor and texture.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a natural ingredient but should be consumed in moderation due to potential health impacts. Excessive salt intake can lead to hypertension and cardiovascular issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese production.
Bacterial culturesGood
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They promote gut health by introducing beneficial bacteria. The use of specific strains can enhance the nutritional profile of the cheese.
Benefits
Supports gut health and aids in the fermentation process.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is minimally processed and generally considered safe. Some individuals may experience allergic reactions, although this is rare.
Risks
Rare allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without artificial additives.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in cheese production and is generally recognized as safe. It does not significantly alter the nutritional profile of the cheese.
Benefits
Enhances curd formation and improves cheese texture.
LipaseNeutral
Lipase is an enzyme that aids in the breakdown of fats, enhancing flavor development in cheese. It is naturally occurring and used to achieve specific taste profiles. The use of lipase is common in cheese production and poses no significant health risks.
Benefits
Enhances flavor development in cheese.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian products. These enzymes are effective in cheese production and are generally considered safe.
Benefits
Facilitates milk coagulation and is suitable for vegetarian cheese.
Processing
Processed Foods
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