At a glance
Summary
This cheese is made with high-quality ingredients such as milk, cream, and whey proteins, which provide essential nutrients like calcium and protein. The inclusion of annatto for coloring is a traditional adjunct and does not detract significantly from its quality. Despite being processed, the ingredient list is clean and free from harmful additives, allowing it to score well within its category.
Key ingredients 8
MilkGood
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. As a whole food, it supports bone health and muscle function.
Risks
Potential lactose intolerance or milk allergy concerns for some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
CreamGood
Cream adds richness and flavor to cheese, contributing to its creamy texture. It is a source of healthy fats when derived from high-quality milk. The fat content enhances the absorption of fat-soluble vitamins.
Risks
High in saturated fat, which should be consumed in moderation to maintain heart health.
Benefits
Provides healthy fats that enhance flavor and aid in the absorption of fat-soluble vitamins.
Whey proteinsGood
Whey proteins are high-quality proteins with a complete amino acid profile. They are easily digestible and support muscle repair and growth. Derived from milk, they are a natural component of cheese.
Risks
May cause digestive issues for those with lactose intolerance or milk protein allergies.
Benefits
Supports muscle repair and growth due to its complete amino acid profile.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control moisture and bacterial growth. While necessary in cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake may lead to high blood pressure and related health issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture. They help convert lactose into lactic acid, aiding in cheese maturation. These cultures are a natural part of traditional cheese making.
Benefits
Essential for fermentation, contributing to flavor and texture development in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production. It does not significantly impact the nutritional profile of the cheese.
Benefits
Improves curd formation and firmness 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. These enzymes are a standard component in cheese production.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese production.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese. As a natural additive, it is generally considered safe and does not affect the flavor.
Benefits
Provides natural coloring without affecting the flavor of the cheese.
Processing
Processed Foods
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