Reduce fat swiss cheese
Summary
This reduced-fat Swiss cheese is made from pasteurized part-skim milk, cultures, salt, and microbial enzyme, which are generally clean and beneficial ingredients. The addition of vitamin A palmitate is not typical for Swiss cheese but does not significantly detract from its nutritional profile. While the product is processed, it maintains a relatively clean ingredient list without harmful additives, allowing it to score well within its category.
At a glance
Key ingredients 5
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
CulturesNeutral
Cultures are used in cheese production to ferment milk, contributing to flavor and texture. They are essential for the cheese-making process but do not provide significant nutritional benefits. The type and quality of cultures can affect the final product's taste and digestibility.
Benefits
Essential for developing the characteristic flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It helps control moisture and prevents spoilage. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of cheese.
Microbial enzymeNeutral
Microbial enzymes are used as a coagulant in cheese-making, providing an alternative to animal rennet. They are crucial for curd formation but do not contribute nutritional value. These enzymes are suitable for vegetarian cheese production.
Benefits
Facilitates cheese production and is suitable for vegetarians.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A, commonly used in fortified foods. While beneficial, excessive intake can lead to toxicity.
Risks
Excessive consumption may lead to vitamin A toxicity, especially if combined with other fortified foods.
Benefits
Supports vision and immune health by providing essential vitamin A.
Processing
Processed Foods
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