BAKER, STRING CHEESE STICKS
Summary
This product features a clean ingredient list with pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all essential components for cheese production. The nutritional profile is strong, with high protein content and low carbohydrates, but the product is moderately processed, which limits its score. Despite the processing level, the absence of harmful additives or artificial ingredients supports a higher rating within its category.
At a glance
Key ingredients 4
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, while the part-skim nature reduces fat content. This ingredient supports bone health and offers a balanced nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The reduced fat content makes it a healthier option compared to full-fat milk.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient enhances the nutritional profile by potentially supporting gut health.
Benefits
May support gut health due to the presence of beneficial bacteria. Contributes to the unique flavor and texture of cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the texture of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life and safety.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They play a crucial role in developing the texture and flavor of cheese. Typically derived from animal or microbial sources, they are essential for cheese making but do not provide direct nutritional benefits.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
Processing
Processed Foods
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