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String cheese

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String cheese

WinCo Foods
75 Good
View on Amazon

Summary

This string cheese is made from low moisture part skim mozzarella, which provides a good source of protein and calcium with minimal additives. The ingredients list is clean, consisting mainly of cultured pasteurized milk, salt, and enzymes, which are essential for cheese production. Despite being processed, the absence of harmful additives and the use of quality ingredients contribute to its favorable rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

Key ingredients 3

Cultured Pasteurized Part Skim Milk
Good

This ingredient is a primary component of mozzarella cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing enhances flavor and digestibility. Part skim milk reduces fat content, making it a healthier option compared to full-fat alternatives.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. The culturing process may also aid in digestion and improve gut health.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the texture of the cheese. However, excessive salt intake can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular disease risk.

Benefits

Essential for flavor enhancement and preservation in cheese production. It also plays a role in maintaining fluid balance and nerve function.

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Enzymes
Good

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk to form curds. They are typically derived from natural sources and are essential for developing the cheese's texture and flavor. The use of enzymes allows for efficient cheese production without significant health concerns.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development. Enzymes are natural and contribute to the nutritional profile of cheese.

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Processing

Group 3 · Processed

Processed Foods

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