String Cheese
Summary
This string cheese is made from pasteurized milk, vinegar, salt, and non-animal enzymes, which are simple and clean ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy components. Its processing level limits the score, but the absence of artificial additives and the use of high-quality milk contribute positively to its rating.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality ingredient providing essential nutrients.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.
VinegarNeutral
Vinegar is used as an acidifying agent in cheese production, aiding in curd formation. It is a natural ingredient with minimal processing involved. While it contributes to the cheese-making process, it does not add significant nutritional value.
See more about Vinegar →SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing taste and extending shelf life. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the product's shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. Non-animal enzymes are often used in vegetarian cheese products. They are essential for cheese texture but do not provide direct nutritional benefits.
Benefits
Facilitates the cheese-making process, contributing to the desired texture and consistency.
Processing
Processed Foods
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