At a glance
Summary
This feta cheese product is made with a relatively clean ingredient list, including pasteurized milk, bacterial cultures, and traditional cheese-making enzymes. The presence of salt and brine is typical for feta, contributing to its preservation and flavor. Despite being processed, it lacks harmful additives or seed oils, allowing it to score well within its category.
Key ingredients 7
Bacterial cultureGood
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture. They help in the breakdown of lactose, making cheese more digestible. These cultures can also provide probiotic benefits.
Benefits
May improve gut health by providing beneficial bacteria that support digestion.
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 calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control moisture and inhibits the growth of undesirable bacteria. While necessary in cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
Microbial enzymeNeutral
Microbial enzymes are used to coagulate milk in cheese-making, offering an alternative to animal rennet. They are derived from microbial sources and are suitable for vegetarians. These enzymes are effective in cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and firmness. It helps restore calcium balance in pasteurized milk. It is a common additive in cheese production.
Benefits
Improves texture and firmness of cheese curds, enhancing the final product quality.
LipaseNeutral
Lipase is an enzyme that enhances the flavor profile of cheese by breaking down fats. It is used to develop specific cheese flavors and aromas. Lipase is a natural enzyme found in milk.
Benefits
Contributes to the development of complex flavors in cheese.
BrineNeutral
Brine, a solution of water and salt, is used to preserve and flavor cheese. It helps maintain moisture and prevents spoilage. Brine is a traditional method in cheese preservation.
Risks
High sodium content in brine can contribute to excessive salt intake.
Benefits
Preserves cheese and enhances its flavor through controlled salting.
Processing
Processed Foods
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