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BABY SWISS CHEESE

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BABY SWISS CHEESE

Member's Mark
75 Good
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Summary

This cheese is made from high-quality ingredients such as pasteurized part-skim milk, salt, enzymes, and cheese cultures, which contribute to its nutritional value. The product is processed but lacks harmful additives, artificial colors, or preservatives, maintaining a clean label. The processing level limits its maximum score, but the simplicity and quality of the ingredients support a strong rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Walmart
Category Cheese

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk helps reduce the fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during the fermentation process. While necessary in cheese production, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Acts as a preservative and enhances flavor in cheese.

See more about Salt →
Enzymes
Good

Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of texture and flavor. They are typically derived from natural sources and are essential for the cheese-making process. The use of enzymes ensures the transformation of milk into cheese efficiently.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

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Cheese cultures
Neutral

Cheese cultures are beneficial bacteria used to ferment milk, contributing to the flavor and texture of cheese. They are essential for the development of cheese characteristics and are naturally occurring. The use of specific cultures can influence the final taste and quality of the cheese.

Benefits

Essential for developing the flavor and texture of cheese through fermentation.

Processing

Group 3 · Processed

Processed Foods

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