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STRING CHEESE

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STRING CHEESE

Galbani
75 Good
$7.00 · 12 count
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Summary

This string cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are clean and simple ingredients. The product is processed, but it lacks harmful additives or seed oils, making it a healthier option within its category. The high-quality protein and beneficial bacteria from cheese cultures contribute positively to its nutritional profile.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Sorrento Cheese Co., Inc.
Category Cheese

Key ingredients 4

Pasteurized Milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, which is essential for fluid balance. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Provides essential sodium for maintaining fluid balance and nerve function.

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Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports gut health by promoting beneficial bacteria and contributes to the flavor and texture of cheese.

Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide significant nutritional benefits. The enzymes used are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

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Processing

Group 3 · Processed

Processed Foods

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