At a glance
Summary
This product is classified as ultra-processed due to the inclusion of modified milk ingredients and calcium chloride, which are used to enhance texture and shelf life. While it contains beneficial components like pasteurized milk and bacterial culture, the processing level limits its score. The presence of salt and microbial enzyme is typical for cheese, but the overall processing reduces its health rating.
Key ingredients 6
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant health concerns.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
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 are not harmful, they lack the nutritional benefits of whole milk.
Benefits
Helps improve the texture and consistency of cheese products.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They are naturally occurring and play a critical role in the cheesemaking process. These cultures are generally considered safe and beneficial for gut health.
Benefits
Contributes to the development of flavor and texture in cheese and may support gut health.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, providing essential sodium. While necessary, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive consumption of salt can lead to hypertension and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. It does not provide significant nutritional benefits but aids in the cheesemaking process.
Benefits
Improves curd formation and firmness in cheese production.
Microbial enzymeNeutral
Microbial enzymes are used as a substitute for animal rennet in cheese production. They are derived from microorganisms and are essential for curdling milk. These enzymes are generally considered safe and suitable for vegetarians.
Benefits
Facilitates the curdling process in cheese production and is suitable for vegetarians.
Processing
Ultra-Processed Foods
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