CABOT, PREMIUM MONTEREY JACK CHEESE
Summary
This cheese product is made from high-quality ingredients such as fresh pasteurized milk, cheese cultures, and salt, which contribute to its nutritional value and flavor. The processing level is moderate, but the absence of harmful additives and the use of traditional cheese-making methods help maintain its quality. The clean ingredient list and beneficial components like probiotics from cheese cultures support a favorable rating within the constraints of its processing level.
At a glance
Key ingredients 4
Fresh pasteurized milkVery Good
Fresh pasteurized milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It provides a rich source of vitamins and minerals, contributing to overall health.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall well-being.
Cheese culturesVery Good
Cheese cultures are beneficial bacteria used in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which support gut health. The use of traditional cultures indicates minimal processing and a focus on quality.
Benefits
Supports gut health through the development of probiotics. Enhances flavor and texture of the cheese.
SaltGood
Salt is used as a preservative and flavor enhancer in cheese production. It helps control moisture and texture, contributing to the cheese's shelf life. While necessary in moderation, excessive consumption should be avoided.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative, contributing to the cheese's texture and shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in cheese making and poses no health concerns.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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