Light Cheddar Cheese
Summary
This light cheddar cheese is made from high-quality ingredients such as pasteurized part-skim milk and cheese culture, which provide essential nutrients like calcium and protein. The product has a short ingredient list with no harmful additives, but it is moderately processed, which limits its score. Despite the processing level, the clean label and absence of artificial additives contribute positively to its rating.
At a glance
Key ingredients 5
Pasteurized Part-skim MilkGood
This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese CultureGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture. They contribute to the probiotic content of the cheese, which can support gut health. The use of specific cultures can enhance the nutritional profile of the cheese.
Benefits
May support digestive health through probiotic activity.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor development and preservation in cheese.
Microbial EnzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese production. They aid in coagulating milk to form curds. This ingredient is generally considered safe and suitable for vegetarians.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Vitamin A PalmitateNeutral
Vitamin A Palmitate is added to fortify the cheese with vitamin A, an essential nutrient for vision and immune function. It is a synthetic form of vitamin A commonly used in food fortification. While beneficial, excessive intake of synthetic vitamin A can be harmful.
Risks
Excessive intake of synthetic vitamin A can lead to toxicity.
Benefits
Provides essential vitamin A, supporting vision and immune health.
Processing
Processed Foods
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