At a glance
Summary
This cheese product is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, with annatto for color, indicating a relatively clean ingredient list. However, it is classified as ultra-processed due to its processing level, which limits its maximum score. Despite the presence of beneficial ingredients like milk and cheese cultures, the processing level prevents it from achieving a higher rating.
Key ingredients 5
Fresh pasteurized milkGood
Fresh pasteurized milk is a primary source of high-quality protein and essential nutrients like calcium. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a fundamental ingredient in cheese production, providing a rich base for flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures is a positive indicator of quality in cheese production.
Benefits
May support digestive health through the presence of probiotics.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can contribute to high blood pressure 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 essential for the cheese production process, aiding in texture and flavor development. The use of non-animal rennet is a positive aspect for vegetarians.
Benefits
Essential for cheese production, aiding in texture and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is a traditional and natural alternative to synthetic dyes. While generally safe, some individuals may experience allergic reactions.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
Processing
Ultra-Processed Foods
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