SWISS CHEESE
Summary
This Swiss cheese is made from cultured milk, nonfat milk, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a high protein content with beneficial probiotics. Its processing level limits the score, but the absence of artificial additives and the use of high-quality dairy ingredients support a strong rating within its category.
At a glance
Key ingredients 4
Cultured milkGood
Cultured milk is a primary ingredient in cheese, providing beneficial probiotics that support gut health. The fermentation process enhances the nutritional profile by increasing vitamin content and digestibility. It is a high-quality source of protein and calcium, essential for bone health.
Benefits
Rich in probiotics that support digestive health and high in protein and calcium, which are vital for maintaining strong bones and muscles.
Nonfat milkGood
Nonfat milk is used to adjust the fat content of cheese while maintaining a high protein level. It provides essential nutrients like calcium and vitamin D without the added calories from fat. This ingredient helps in creating a balanced nutritional profile for the cheese.
Benefits
Provides essential nutrients such as calcium and vitamin D, supporting bone health without added fat.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the texture of the cheese. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's texture and shelf life.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of flavor. They are typically derived from microbial or animal sources and are essential for transforming milk into cheese. The use of enzymes is standard in cheese making and poses no significant health risks.
Benefits
Essential for the coagulation process in cheese making, contributing to flavor and texture development.
Processing
Processed Foods
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