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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 avoids harmful additives and seed oils, maintaining a focus on quality dairy components. Its processing level limits the score, but the absence of artificial additives and the use of high-quality milk contribute positively to its rating.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lactalis Group
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 serves as a high-quality source of animal protein with a rich amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

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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 contributes to the sodium content. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the product.

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Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that aid in the cheese-making process. While they are crucial for production, they do not provide direct nutritional benefits.

Benefits

Facilitates the fermentation process, enhancing flavor and texture of the cheese.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are a natural part of the cheese-making process and are necessary for texture development. While they are essential for production, they do not contribute significant nutritional value.

Benefits

Essential for coagulating milk and developing the texture of cheese.

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Processing

Group 3 · Processed

Processed Foods

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