Armstrong Tex Mex Shredded Cheese
Summary
This shredded cheese product contains beneficial ingredients like pasteurized milk and partly skimmed milk, which provide essential nutrients such as calcium and protein. However, it is a processed food with added ingredients like modified milk ingredients and jalapeño seasoning, which slightly detract from its overall healthiness. The presence of annatto as a natural coloring agent is not harmful, but the processing level limits its maximum potential score.
At a glance
Key ingredients 9
Pasteurized MilkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle function. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in dairy products, providing a rich source of nutrients.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins such as B12 and riboflavin.
Pasteurized Partly Skimmed MilkGood
Pasteurized partly skimmed milk offers a lower fat content while retaining essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a healthier option for those monitoring fat intake.
Benefits
Provides essential nutrients such as calcium and protein with reduced fat content, beneficial for bone health and weight management.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in dairy products. They are derived from milk but undergo processing to alter their properties. While they provide similar nutrients to milk, the processing may affect natural nutrient balance.
Benefits
Helps improve texture and consistency in dairy products, maintaining a similar nutrient profile to regular milk.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is essential for taste and helps in the cheese aging process. However, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, aiding in the aging process.
Bacterial CultureNeutral
Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture by converting lactose into lactic acid. These cultures are generally safe and beneficial for gut health.
Benefits
Contributes to the development of flavor and texture in cheese, and may support gut health.
Jalapeño SeasoningNeutral
Jalapeño seasoning adds a spicy flavor to the cheese, enhancing its taste profile. It is typically made from dried jalapeños and spices. While it adds flavor, it does not significantly alter the nutritional profile of the cheese.
Risks
May cause irritation or discomfort for individuals sensitive to spicy foods.
Benefits
Enhances flavor with a spicy kick, appealing to those who enjoy spicy foods.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in the dairy industry and is generally recognized as safe. It does not significantly impact the nutritional profile of the cheese.
Benefits
Improves curd formation and texture in cheese making, ensuring a consistent product.
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 cheese production. These enzymes are effective in cheese production without altering nutritional content.
Benefits
Facilitates milk coagulation in cheese making, suitable for vegetarian products.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow or orange hue. Annatto is generally considered safe and does not affect the flavor or nutritional value of the cheese.
Benefits
Provides natural coloring to cheese without altering flavor or nutritional content.
Processing
Processed Foods
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