At a glance
Summary
This cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or harmful ingredients. Its simple ingredient list and traditional cheese-making process contribute to a favorable score, although it is capped due to its processing level.
Key ingredients 3
Cultured Pasteurized MilkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many processed foods. While necessary for taste, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative, extending shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from microbial or animal sources.
Benefits
Facilitates the cheese-making process and contributes to flavor and texture development.
Processing
Processed Foods
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