At a glance
Summary
This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, enzymes, and annatto for color. While it contains beneficial ingredients like milk and cheese cultures, the presence of annatto as a coloring agent and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level imposes a cap on its rating.
Key ingredients 5
Fresh pasteurized milkGood
Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process, essential for developing flavor and texture in cheese. They contribute to the probiotic content, which can support gut health. The use of traditional cultures indicates a focus on quality and flavor.
Benefits
May support gut health due to probiotic content and enhances the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary, excessive consumption of salt 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 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.
Benefits
Essential for the cheese-making process, aiding in curd formation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange color. It is considered safe and does not affect the nutritional profile of the cheese. Annatto is a traditional choice for coloring cheese.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color without affecting the flavor or nutritional content of the cheese.
Processing
Ultra-Processed Foods
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