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At a glance
Summary
This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of annatto for coloring is a natural choice, and the cheese culture contributes positively to its nutritional profile.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.
Benefits
Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances the taste. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and is commonly used in food products. Annatto does not affect the nutritional value of the cheese.
Risks
Some individuals may experience allergic reactions, although this is rare.
Benefits
Provides a natural color to cheese without affecting its flavor or nutritional content.
Processing
Processed Foods
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