Cottage cheese
Summary
This cottage cheese is made from skim milk, bacterial culture, and microbial enzyme, which are clean and simple ingredients. It provides a good source of protein and essential nutrients with minimal additives. However, as a processed food, its score is capped due to its processing level, despite the absence of harmful substances.
At a glance
Key ingredients 3
Skim milkGood
Skim milk is a low-fat dairy product that provides essential nutrients such as calcium and protein. It is processed to remove most of the fat, making it a lower-calorie option compared to whole milk. This ingredient supports bone health and muscle maintenance.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Low in fat, making it suitable for calorie-conscious diets.
Bacterial cultureNeutral
Bacterial cultures are used in dairy products to ferment lactose, aiding in the development of flavor and texture. They are essential for the production of cheese and yogurt, contributing to the probiotic content. The specific strains used can vary, impacting the health benefits.
Benefits
May contribute to gut health by providing probiotics, depending on the strains used.
Microbial enzymeNeutral
Microbial enzymes are used in cheese production to aid in coagulation, replacing animal-derived rennet. They are derived from microorganisms and are suitable for vegetarian diets. The use of microbial enzymes can vary in effectiveness compared to traditional rennet.
Benefits
Suitable for vegetarian diets and aids in the cheese-making process by facilitating milk coagulation.
Processing
Processed Foods
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