At a glance
Summary
This cottage cheese is made from cultured milk and cream, with a simple ingredient list that includes only one additive for freshness. However, it is classified as ultra-processed due to its processing level, which limits its score despite the absence of harmful ingredients. The product's nutritional profile is strong, with a good protein content and minimal sugars, but the processing level restricts its potential rating.
Key ingredients 7
MilkGood
Whole dairy ingredient.
Risks
May cause digestive issues for individuals with lactose intolerance.
Benefits
Rich in calcium and vitamin D, supporting bone health.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fats, which can impact heart health if consumed in excess.
Benefits
Enhances flavor and texture, providing a creamy mouthfeel.
Cultured nonfat milkNeutral
Cultured nonfat milk is a primary ingredient in cottage cheese, providing a source of protein and calcium. It is processed through fermentation, which can enhance digestibility and probiotic content. However, it lacks the fat content that can provide additional nutritional benefits.
Benefits
Provides protein and calcium, essential for bone health and muscle maintenance.
Nonfat milkNeutral
Nonfat milk is used to increase the protein content without adding fat. It is a processed form of milk that retains essential nutrients like calcium and protein. However, it lacks the fat-soluble vitamins found in whole milk.
Benefits
Contributes to protein content while keeping fat levels low.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cottage cheese. It is a common ingredient in processed foods, providing essential sodium. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
Carbon dioxideNeutral
Carbon dioxide is used to preserve freshness by inhibiting microbial growth. It is a common food-grade gas used in packaging. It does not contribute any nutritional value to the product.
Benefits
Helps maintain product freshness by preventing spoilage.
EnzymeNeutral
Enzymes are used in cheese production to aid in coagulation and texture development. They are essential for transforming milk into cheese. The specific type of enzyme used can vary, but they generally pose no health risks.
Benefits
Facilitates the cheese-making process, contributing to texture and flavor.
Processing
Ultra-Processed Foods
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