At a glance
Summary
This cheese product is made from cultured pasteurized milk, salt, and enzymes, with added color. It is a processed food, but the ingredient list is relatively clean, lacking harmful additives or seed oils. The processing level limits its score, but the simplicity and quality of the ingredients allow it to score well within its category.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides essential nutrients like calcium and protein, important for bone health and muscle maintenance.
SaltNeutral
Salt is used for flavor and preservation in cheese. It is a common culinary ingredient but does not provide additional health benefits. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are essential for the cheese-making process, aiding in milk coagulation. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Color addedNeutral
Color added is used to enhance the visual appeal of cheese. It can be derived from natural or synthetic sources. The impact on health depends on the specific colorant used.
Risks
Potential risks depend on the source of the colorant; synthetic dyes may have health concerns.
Benefits
Improves the visual appeal of the product without affecting taste or nutrition.
Processing
Processed Foods
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