CHEDDAR CHEESE
Summary
This cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, with annato color as a natural additive. The product is processed but maintains a relatively clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the use of high-quality ingredients like pasteurized milk contributes positively to its nutritional profile.
At a glance
Key ingredients 5
Pasteurized milkGood
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 base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
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. The cultures are essential for transforming milk into cheese but do not provide direct nutritional benefits.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not have direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Annato colorNeutral
Annato color is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Annato is generally considered safe and does not impact the nutritional value of cheese.
Benefits
Provides natural color to cheese without affecting its nutritional profile.
Processing
Processed Foods
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