At a glance
Summary
This sharp cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, with color added. It is a processed food, but the ingredient list is relatively clean and free from harmful additives. The product provides a good source of protein and fat, typical of cheese, but its processing level limits the maximum score it can achieve.
Key ingredients 4
Cultured Pasteurized MilkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common culinary ingredient that enhances taste. However, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, affecting the final texture and flavor of the cheese.
See more about Enzymes →Color AddedNeutral
Color added is used to enhance the visual appeal of cheese. It does not affect the nutritional profile of the product. The specific type of colorant used can vary, but it is typically safe for consumption.
See more about Color Added →Processing
Processed Foods
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