MILD CHEDDAR CHEESE

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, supporting muscle health.

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. While it contributes to the product's characteristics, it does not provide significant nutritional benefits.

Salt is used in cheese for flavor enhancement and preservation. It helps control the growth of unwanted bacteria during cheese aging. While essential for flavor, excessive consumption can lead to health issues like hypertension.

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in cheese production and poses no health risks.

Annatto is a natural food coloring derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.