At a glance
Summary
This cheese product is made with pasteurized milk and bacterial cultures, which are beneficial for its nutritional profile and flavor development. The inclusion of modified milk ingredients and annatto for coloring indicates a moderate level of processing. While it is a processed food, the ingredient list is relatively clean, lacking harmful additives or seed oils, which supports a higher score within its category constraints.
Key ingredients 7
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 is a standard practice in cheese production, contributing to the product's nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Bacterial cultureGood
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They help in breaking down lactose and developing the cheese's characteristic taste. These cultures are a natural part of traditional cheese production.
Benefits
Facilitates fermentation, enhancing flavor and digestibility of cheese.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese products. They are derived from milk but undergo processing to achieve desired properties. While they do not add significant nutritional value, they are common in processed cheese.
Benefits
Helps improve texture and consistency in cheese products.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, contributing to taste and shelf life. While necessary, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension 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, ensuring proper texture. While it serves a functional purpose, it does not contribute to nutritional value.
Benefits
Improves curd formation and texture in cheese making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese production, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian cheese. These enzymes are a standard alternative to animal rennet.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese production.
AnnattoNeutral
Annatto is a natural coloring agent used to give cheese its characteristic yellow-orange hue. It is derived from the seeds of the achiote tree and is commonly used in cheese production. While it adds color, it does not affect the nutritional profile of the cheese.
Benefits
Provides natural color to cheese without affecting flavor or nutrition.
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