At a glance
Summary
This medium cheddar is made from unpasteurized milk, bacterial culture, salt, annatto, and microbial enzyme, which are generally traditional cheese ingredients. However, the presence of annatto as a coloring agent contributes to its classification as ultra-processed, which limits its score despite the otherwise clean ingredient list. The cheese's nutritional profile is strong, with high protein and healthy fats, but the processing level imposes a cap on its rating.
Key ingredients 5
Unpasteurized milk bacterial cultureNeutral
Unpasteurized milk bacterial culture is used to ferment milk into cheese, providing flavor and texture. It is a traditional ingredient in cheese-making, contributing to the development of beneficial bacteria. However, it lacks specific health benefits or risks beyond its role in cheese production.
Risks
Potential risk of bacterial contamination if not properly handled.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in many foods, providing essential sodium. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular disease.
Benefits
Provides essential sodium necessary for various bodily functions.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese without affecting flavor. While generally considered safe, it may cause allergic reactions in sensitive individuals.
Risks
May cause allergic reactions in sensitive individuals.
Microbial enzymeNeutral
Microbial enzymes are used in cheese-making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes are effective in cheese production but do not provide additional health benefits.
Benefits
Allows cheese production suitable for vegetarians by replacing animal rennet.
En:e160bBad
En:e160b refers to annatto extract, used as a coloring agent in foods. While natural, it is considered an additive and may cause allergic reactions in some individuals. Its use in processed foods contributes to the ultra-processed classification.
Risks
May cause allergic reactions and is associated with processed food concerns.
Processing
Ultra-Processed Foods
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