Black Diamond Cheese Marble Cheddar
Summary
This cheese product contains beneficial ingredients like milk, cream, and bacterial cultures, which contribute to its nutritional value and flavor. However, it is classified as ultra-processed due to the inclusion of modified milk ingredients and annatto, which limits its score. Despite having a relatively clean ingredient list, the processing level prevents it from achieving a higher rating.
At a glance
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. The use of high-quality milk can enhance the nutritional profile of the cheese.
Risks
Potential risks include lactose intolerance and milk allergies in sensitive individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to improve texture and consistency in cheese products. They are derived from milk but undergo processing to alter their properties. While they serve a functional purpose, they do not significantly enhance nutritional value.
CreamGood
Cream adds richness and flavor to cheese, contributing to its creamy texture. It is a source of fat-soluble vitamins and healthy fats. The quality of cream can impact the overall taste and nutritional profile of the cheese.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Provides fat-soluble vitamins and enhances the creamy texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component for the development of cheese texture and taste. While essential, excessive salt intake can be a health concern.
Risks
Excessive consumption can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Bacterial cultureGood
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They help in breaking down lactose and can improve digestibility. The use of specific cultures can enhance the cheese's unique characteristics.
Benefits
Contributes to flavor development and may improve lactose digestibility.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive that helps in achieving the desired texture. While functional, it does not provide additional nutritional benefits.
Benefits
Improves curd formation and texture in cheese making.
AnnattoNeutral
Annatto is a natural coloring agent used to give cheese its distinctive orange hue. It is derived from the seeds of the achiote tree and is considered safe for consumption. While it adds visual appeal, it does not impact the nutritional value of the cheese.
Benefits
Provides natural color without artificial additives.
Microbial enzymeNeutral
Microbial enzymes are used in cheese making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources and are suitable for vegetarian cheese production. While functional, they do not alter the nutritional profile of the cheese.
Benefits
Allows for vegetarian-friendly cheese production.
Processing
Ultra-Processed Foods
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