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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 high-quality ingredients such as pasteurized milk and cheese cultures, which provide essential nutrients like calcium and protein. The product has a short and clean ingredient list without any harmful additives, but it is still considered processed, which limits its maximum score. Despite the processing level, the absence of artificial additives and the presence of beneficial ingredients contribute positively to its rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Lactalis
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures the elimination of harmful bacteria while preserving nutritional quality. It is a high-quality animal-based protein providing a complete amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a complete amino acid profile essential for various bodily functions.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process, contributing to the flavor and texture of cheese. They play a crucial role in developing the cheese's unique characteristics and enhancing its nutritional profile. These cultures can also support gut health by promoting beneficial gut flora.

Benefits

Contributes to the development of cheese flavor and texture. May support gut health by promoting beneficial gut flora.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of undesirable bacteria and contributes to the cheese's texture. While necessary in cheese production, excessive salt intake can lead to health issues such as hypertension.

Risks

Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and contribute to the development of texture and flavor. Typically derived from animal or microbial sources, they are generally safe and effective in small quantities.

Benefits

Essential for coagulating milk and developing cheese texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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