At a glance
Summary
Old Fort Cheddar is a processed cheese with a relatively clean ingredient list, including pasteurized milk, bacterial culture, and microbial enzyme. It contains a small number of additives like calcium chloride and annatto, which are common in cheese production. Despite being processed, it lacks harmful ingredients such as artificial colors or preservatives, allowing it to score well within its category.
Key ingredients 7
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in 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 essential nutrients such as calcium and protein, important for bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to adjust the texture and consistency of cheese. They are processed derivatives of milk, which can include milk solids or fats. These ingredients are common in cheese production but lack the nutritional profile of 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 necessary component in cheese making, contributing to taste and shelf life. While essential, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension 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 fermenting lactose into lactic acid. These cultures are a natural part of cheese production.
Benefits
Contributes to the development of flavor and texture in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It helps maintain the structural integrity of the cheese. It is a common additive in cheese production.
Benefits
Improves curd formation and texture in cheese making.
Microbial enzymeNeutral
Microbial enzymes are used as a substitute for animal rennet in cheese making. They help coagulate milk, forming curds. These enzymes are suitable for vegetarian cheese production.
Benefits
Facilitates milk coagulation and is suitable for vegetarian cheese production.
AnnattoNeutral
Annatto is a natural coloring agent used to give cheese its characteristic yellow-orange hue. It is derived from the seeds of the achiote tree. Annatto is widely used in the food industry for coloring purposes.
Benefits
Provides natural color to cheese without affecting flavor.
Processing
Processed Foods
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