At a glance
Summary
This feta cheese is made from pasteurized goat's milk and contains a simple ingredient list with minimal additives, which is favorable for health. The processing level is moderate, but the absence of harmful ingredients like artificial additives or seed oils supports a higher score within its category. The use of traditional cheesemaking ingredients like bacterial culture and microbial enzyme further enhances its quality.
Key ingredients 8
Pasteurized goat's milkGood
Pasteurized goat's milk is a high-quality source of protein and essential nutrients. It is easier to digest for some individuals compared to cow's milk. The pasteurization process ensures safety by eliminating harmful bacteria.
Risks
Some individuals may have allergies or intolerances to goat's milk.
Benefits
Rich in protein, calcium, and other essential nutrients that support bone health and muscle function.
MilkGood
Whole dairy ingredient.
Risks
Potential allergen for individuals with lactose intolerance or milk allergies.
Benefits
Rich in protein, calcium, and vitamins, supporting overall health and bone strength.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in processed foods. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Provides essential sodium for electrolyte balance and nerve function.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a common additive in the dairy industry. It does not significantly impact the nutritional profile of the cheese.
Benefits
Helps in the cheese-making process by strengthening curds and improving texture.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese making. They contribute to the development of flavor and texture. The specific strains used can vary, impacting the final product's characteristics.
Benefits
Promotes fermentation, which can enhance flavor and potentially provide probiotic benefits.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making. They are derived from microbial sources and are suitable for vegetarians. These enzymes help in coagulating milk to form cheese.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
WaterNeutral
Water is used as a medium in the brine solution for cheese preservation. It does not contribute to the nutritional content of the cheese. It is essential for maintaining the cheese's moisture content.
Benefits
Helps maintain moisture and texture in the cheese.
Lactic acidNeutral
Lactic acid is used in cheese making to adjust acidity and enhance flavor. It is a natural byproduct of fermentation. It helps in preserving the cheese and developing its characteristic tangy taste.
Benefits
Contributes to flavor development and acts as a natural preservative.
Processing
Processed Foods
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