At a glance
Summary
This cheese product is made from pasteurized partly skimmed milk and contains beneficial ingredients like bacterial culture and microbial enzyme, which contribute to its protein content. The use of modified milk ingredients and annatto for coloring indicates a moderate level of processing, but the absence of harmful additives such as artificial flavors or seed oils supports a relatively high score within its category. The processing level limits its maximum potential score, but it remains a nutritious option compared to more heavily processed cheese products.
Key ingredients 7
Pasteurized Partly Skimmed MilkGood
This ingredient is a primary source of protein and calcium, essential for bone health. Pasteurization ensures safety by eliminating harmful bacteria. Skimming reduces fat content while retaining nutritional benefits.
Benefits
Provides high-quality protein and calcium, supporting muscle maintenance and bone health.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to enhance texture and nutritional profile. They are processed derivatives of milk, such as milk solids or whey. While they maintain some nutritional value, they are more processed than whole milk.
Risks
Potential for reduced nutritional quality compared to whole milk due to processing.
Benefits
Can enhance the texture and protein content of dairy products.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods and provides essential sodium. However, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation, providing necessary sodium for bodily functions.
Bacterial CultureNeutral
Bacterial cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheesemaking process and contribute to the texture and taste. While beneficial for cheese production, they do not provide direct health benefits.
Benefits
Essential for developing the flavor and texture of cheese.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a mineral salt that helps maintain the structure of the cheese. While it aids in the production process, it does not offer direct nutritional benefits.
Benefits
Improves 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 and whey. These enzymes are essential for cheese production but do not provide direct health benefits.
Benefits
Facilitates the coagulation process in cheese making, essential for texture development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. While it is natural, it does not provide significant nutritional benefits.
Benefits
Provides natural coloring without synthetic additives.
Processing
Processed Foods
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