PREMIUM NATURAL CHEDDAR CHEESE
Summary
This cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are generally high-quality ingredients. However, it is classified as ultra-processed due to the inclusion of annatto for color, which limits its score despite the absence of harmful additives. The processing level impacts the rating, capping it below the highest tier for cheese products.
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 high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the cheese's nutritional value. These cultures contribute to the probiotic content of the cheese, supporting gut health.
Benefits
Supports gut health through probiotic content and enhances flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other 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, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for cheese production, aiding in curd formation and flavor development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese without affecting flavor. As a natural dye, it is generally considered safe and preferable to artificial colorings.
Benefits
Provides natural color to cheese without altering flavor.
Processing
Ultra-Processed Foods
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