At a glance
Summary
Balderson Old Cheddar Cheese is a processed cheese with a relatively clean ingredient list, including milk, bacterial culture, and microbial enzyme. The presence of modified milk ingredients and calcium chloride indicates some level of processing, but it lacks harmful additives like artificial flavors or preservatives. While it is processed, the absence of seed oils and artificial additives allows it to score well within its category.
Key ingredients 7
MilkGood
Whole dairy ingredient.
Risks
Potential risks include lactose intolerance and milk allergies in some individuals.
Benefits
Milk is a good source of calcium and protein, which are important for bone health and muscle maintenance.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese products. They are derived from milk but undergo processing to alter their properties. This ingredient is common in processed cheese products.
Benefits
Provides similar nutritional benefits to milk, such as calcium and protein, though in a processed form.
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. The specific strains used can vary, impacting the final product's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese, and may offer probiotic benefits depending on the strains used.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods. The amount used can affect the overall sodium content of the product.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial EnzymeNeutral
Microbial enzymes are used as a coagulant in cheese making, often as a vegetarian alternative to animal rennet. They help in curdling milk to form cheese. These enzymes are derived from microbial sources.
Benefits
Allows for the production of cheese without animal-derived rennet, suitable for vegetarians.
ColourNeutral
Color is added to cheese to achieve a consistent appearance, often using natural or synthetic sources. The specific type of colorant used can vary. It does not affect the nutritional value of the cheese.
Risks
Some synthetic colorants may cause allergic reactions in sensitive individuals.
Benefits
Provides a consistent and appealing appearance to the cheese.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in the cheese industry. It helps maintain the structural integrity of the cheese.
Benefits
Improves curd formation and texture in cheese making.
Processing
Processed Foods
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