Great Value Cheddar Cheese

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 reduces fat content while maintaining nutritional benefits.

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. The cultures are essential for transforming milk into cheese but do not provide direct nutritional benefits.

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

Enzymes are crucial in the cheese-making process, aiding in coagulation and flavor development. They are typically derived from animal or microbial sources. Enzymes do not contribute direct nutritional benefits but are essential for cheese production.

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.

Vitamin A Palmitate is added to fortify cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in fortified foods. While beneficial in small amounts, excessive intake can lead to toxicity.