At a glance
Summary
This extra old cheddar cheese is made from pasteurized milk, salt, and bacterial cultures, which are typical ingredients for traditional cheese. The inclusion of annatto for coloring is a minor additive, but the product remains relatively clean with no harmful ingredients. Despite being processed, the cheese maintains a high quality due to its simple ingredient list and lack of industrial additives.
Key ingredients 7
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese. They are derived from milk but undergo processing to alter their properties. While they serve a functional purpose, they do not offer additional nutritional benefits over whole milk.
See more about Modified milk ingredients →SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, contributing to taste and shelf-life. However, excessive sodium intake can be a health concern.
Risks
High sodium intake may 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 converting lactose into lactic acid. While they are crucial for cheese production, they do not provide direct nutritional benefits.
Benefits
Essential for developing the flavor and texture of cheese through fermentation.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation. It helps maintain the firmness and texture of the cheese. It is a safe additive with no significant nutritional impact.
Benefits
Improves curd formation and texture in cheese-making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making. They help coagulate milk, forming curds. This ingredient is suitable for vegetarians and does not impact the nutritional profile of the cheese.
Benefits
Facilitates milk coagulation in cheese-making, suitable for vegetarian diets.
AnnattoNeutral
Annatto is a natural coloring agent used to give cheese its yellow-orange hue. It is derived from the seeds of the achiote tree and is considered safe for consumption. It does not affect the nutritional value of the cheese.
Benefits
Provides natural color to cheese without affecting its nutritional value.
Processing
Processed Foods
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