SWISS NATURAL AGED SLICED CHEESE
Summary
This cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and straightforward ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional benefits, and the absence of harmful additives is a positive aspect. However, as a processed food, its score is capped due to its processing level, despite the clean ingredient list.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk 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. The reduced fat content makes it a healthier option compared to full-fat milk.
Cheese cultureNeutral
Cheese culture is used to initiate the fermentation process in cheese making, contributing to flavor and texture. It consists of beneficial bacteria that help in the development of cheese characteristics. The cultures are essential for transforming milk into cheese but do not provide direct nutritional benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria and contributes to the cheese's texture. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not have direct nutritional benefits. The use of enzymes is standard in cheese making and does not pose health risks.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk.
Processing
Processed Foods
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