LOW-MOISTURE STRING CHEESE
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Great Value is carried at Walmart stores. Find one within 25 miles.
Summary
This string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a high protein content with low carbohydrates. The processing level limits its maximum score, but the absence of artificial additives and the use of beneficial ingredients contribute positively to its rating.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
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.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process and may contribute to gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can contribute to high blood pressure 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 crucial for the cheese production process but do not contribute significant nutritional value. The use of microbial or animal-derived enzymes can vary based on production methods.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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