Original Snack Collection Cheese
Summary
This cheese product contains beneficial ingredients like fresh partly skimmed milk and whey protein concentrate, which provide essential nutrients such as protein and calcium. However, it is classified as ultra-processed due to the inclusion of additives like calcium chloride and microbial enzyme, which limits its score. Despite its good nutritional profile, the level of processing prevents it from achieving a higher rating.
At a glance
Key ingredients 6
Fresh partly skimmed milkGood
Fresh partly skimmed milk is a primary source of protein and calcium, essential for bone health. It is minimally processed, retaining most of its natural nutrients. Compared to whole milk, it has reduced fat content, making it a lighter option.
Benefits
Provides high-quality protein and calcium, supporting bone and muscle health. Lower in fat compared to whole milk, which may be beneficial for those monitoring fat intake.
Whey protein concentrateNeutral
Whey protein concentrate is a common protein supplement derived from milk, offering a rich amino acid profile. It is processed to remove some lactose and fat, concentrating the protein content. While beneficial for muscle building, it may not be suitable for those with lactose intolerance.
Risks
May cause digestive issues in individuals with lactose intolerance or milk allergies.
Benefits
Rich in essential amino acids, supporting muscle growth and repair. Provides a convenient protein source for athletes and active individuals.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the product.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese-making, contributing to flavor and texture development. They are naturally occurring and minimally processed. While beneficial for cheese production, they do not provide direct health benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture in cheese.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making, aiding in milk coagulation. They are derived from microbial sources, making them suitable for vegetarian products. While effective in cheese production, they do not offer direct nutritional benefits.
Benefits
Enables milk coagulation in cheese-making, suitable for vegetarian diets.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It is a food-grade additive that helps maintain the structural integrity of the cheese. While it aids in production, it does not provide significant nutritional benefits.
Benefits
Improves curd formation and texture in cheese-making, enhancing product quality.
Processing
Ultra-Processed Foods
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