At a glance
Summary
This cheddar cheese is made from high-quality ingredients such as fresh pasteurized milk, cheese cultures, and salt, which are typical of traditional cheese production. However, it is classified as ultra-processed due to its processing level, which limits its score despite the clean ingredient list. The presence of annatto for color is minimal and does not significantly impact the overall quality of the product.
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, contributing to the flavor and texture of cheese. They enhance the nutritional profile by promoting gut health through probiotics. The use of traditional cultures is a marker of quality in cheese production.
Benefits
Contributes to gut health by providing probiotics and enhances the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. While it is essential for taste, excessive consumption can lead to health issues such as hypertension. In cheese, it helps control moisture and texture.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's texture.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. The use of microbial or animal-derived enzymes is common in traditional cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is generally considered safe and does not affect the flavor or nutritional value of the cheese. Its use is primarily aesthetic.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without altering the flavor or nutritional profile of the cheese.
Processing
Ultra-Processed Foods
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