Extra old cheddar cheese
Summary
This extra old cheddar cheese is made from pasteurized milk and bacterial cultures, which are beneficial for providing essential nutrients and enhancing flavor. The product is processed, as indicated by the presence of modified milk ingredients and annatto for coloring, but it maintains a relatively clean ingredient list without harmful additives. The processing level limits its score, but the quality of the ingredients supports a high rating within its category.
At a glance
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 serves as a high-quality base for cheese production.
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 achieve desired properties. While they maintain nutritional value, they are more processed than whole milk.
Benefits
Provides similar nutritional benefits to milk, including protein and calcium.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese-making.
Bacterial cultureGood
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They help in the breakdown of lactose and enhance the nutritional profile of cheese. These cultures are a natural part of cheese-making.
Benefits
Promotes fermentation, enhancing flavor and potentially aiding digestion.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common additive that helps maintain the structural integrity of cheese. While it is an additive, it is generally recognized as safe.
Benefits
Improves curd formation and texture in cheese-making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian cheese production. These enzymes are a standard part of modern cheese-making.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese.
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 hue. As a natural colorant, it is preferred over synthetic dyes.
Benefits
Provides natural color without synthetic additives.
Processing
Processed Foods
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