At a glance
Summary
This cheese product is ultra-processed, which limits its score despite having a relatively simple ingredient list. It contains pasteurized milk and bacterial cultures, which are standard for cheese, but the presence of modified milk ingredients and microbial enzyme indicates a higher level of processing. The absence of harmful additives like artificial colors or seed oils is positive, but the processing level still impacts the overall rating.
Key ingredients 6
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 with no significant quality indicators.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese products. They are processed derivatives of milk, which may include milk solids or fats. While they serve a functional purpose, they do not offer additional nutritional benefits over whole milk.
Benefits
Helps achieve desired texture and consistency in cheese products.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
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 standard in cheese production and do not pose health risks.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. It does not provide additional nutritional benefits.
Benefits
Improves curd formation and texture in cheese making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making to coagulate milk. They are derived from microbial sources and are suitable for vegetarian cheese production. These enzymes are effective in cheese making but do not offer additional health benefits.
Benefits
Allows for the coagulation of milk in cheese making, suitable for vegetarian products.
Processing
Ultra-Processed Foods
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