Marble Cheese High Protein
Summary
This cheese product is made from pasteurized partly skimmed milk and bacterial cultures, which are beneficial for providing essential nutrients and aiding in fermentation. The presence of modified milk ingredients and annatto for coloring indicates a moderate level of processing. While it lacks harmful additives, the processing level limits its score potential.
At a glance
Key ingredients 7
Pasteurized partly skimmed milkGood
This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content while retaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to achieve specific textures and flavors in cheese. They are derived from milk but undergo processing to alter their properties. This ingredient is common in processed dairy products.
Benefits
Provides texture and flavor enhancements in cheese products.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps control microbial growth and contributes to the cheese's taste. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may increase the risk of hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese products.
Bacterial cultureGood
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture. They help in the breakdown of lactose and development of beneficial compounds. These cultures are crucial for the cheese-making process.
Benefits
Promotes fermentation, enhancing flavor and digestibility of cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It helps maintain the firmness and texture of the cheese. This additive is generally recognized as safe in small quantities.
Benefits
Enhances curd formation and texture in cheese production.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making. They help coagulate milk, forming curds. This is a vegetarian-friendly alternative to animal rennet.
Benefits
Facilitates milk coagulation, essential for cheese production.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange hue to cheese. This natural dye is generally considered safe.
Benefits
Provides natural color without artificial additives.
Processing
Processed Foods
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