Marble Cheddar
Summary
Marble Cheddar is a processed cheese made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The ingredient list is relatively clean, with no harmful additives or seed oils, which is favorable. However, due to its processing level, the score is capped, reflecting its processed nature despite the absence of major red flags.
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 health benefits.
Benefits
Facilitates the fermentation process, contributing to the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive consumption 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 crucial in the cheese-making process, aiding in milk coagulation. They help develop the texture and flavor of the cheese. These enzymes are typically derived from animal or microbial sources and are essential for cheese production.
Benefits
Essential for coagulating milk and developing cheese texture.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its distinctive color. It is minimally processed and does not significantly alter the nutritional profile of the cheese. Annatto is preferred over artificial colorants due to its natural origin.
Benefits
Provides natural coloring without altering the nutritional content of the cheese.
Processing
Processed Foods
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