At a glance
Summary
This cottage cheese is made from cultured nonfat milk, cream, and salt, with a minimal additive presence. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The product's nutritional profile is decent, but the processing level prevents it from achieving a higher rating.
Key ingredients 6
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fat, which may impact heart health if consumed in excess.
Benefits
Enhances flavor and texture, providing a source of fat-soluble vitamins.
Cultured nonfat milkNeutral
Cultured nonfat milk is a primary ingredient in cottage cheese, providing protein and calcium. It is processed through fermentation, which can enhance digestibility. However, it lacks the fat content found in whole milk, which may reduce satiety.
Benefits
Provides a source of protein and calcium, essential for bone health.
Nonfat milkNeutral
Nonfat milk is used to increase the protein content without adding fat. It is a processed form of milk with the cream removed. While it provides essential nutrients, it lacks the fat content that aids in the absorption of fat-soluble vitamins.
Benefits
Contributes to protein content and provides calcium and other nutrients.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cottage cheese. It is a common ingredient in dairy products but can contribute to high sodium intake. The type of salt used is not specified, which may affect its mineral content.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
Carbon dioxideNeutral
Carbon dioxide is used in food processing to control acidity and extend shelf life. It is generally recognized as safe and does not contribute any nutritional value. Its use in cottage cheese is primarily for preservation purposes.
Benefits
Helps maintain product freshness and stability.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for the cheese-making process and are typically derived from microbial or animal sources. The specific type of enzymes used can vary, affecting the final product's characteristics.
Benefits
Facilitates the cheese-making process and contributes to flavor development.
Processing
Ultra-Processed Foods
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