6 oz Lactose Free Mild Cheddar Shredded Cheese
Summary
This lactose-free mild cheddar cheese contains beneficial ingredients like cheddar cheese, pasteurized milk, and cheese culture, which provide high-quality protein and essential nutrients. However, the presence of modified cornstarch and natamycin adds unnecessary processing and preservatives, which slightly detracts from its overall healthiness. The product's processing level limits its maximum potential score, despite its relatively clean ingredient list.
At a glance
Key ingredients 9
Cheddar CheeseGood
Cheddar cheese is a source of high-quality protein and calcium. It is made from milk and provides essential nutrients like vitamin B12 and phosphorus. The fermentation process enhances its digestibility and flavor.
Risks
Contains saturated fats which should be consumed in moderation.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Pasteurized MilkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Provides calcium and vitamin D, essential for bone health.
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 also enhances nutrient absorption.
Benefits
Supports gut health through beneficial bacteria and enhances cheese flavor.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process and do not pose significant health risks. Enzymes help develop the texture and flavor of cheese.
Benefits
Essential for cheese production, aiding in curd formation and flavor development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not significantly affect the nutritional profile of cheese.
Risks
Rare cases of allergic reactions have been reported.
Benefits
Provides natural color without artificial additives.
LactaseNeutral
Lactase is an enzyme added to break down lactose, making the cheese suitable for lactose-intolerant individuals. It enhances digestibility without altering the cheese's flavor. Lactase is beneficial for those with lactose intolerance.
Benefits
Improves digestibility for lactose-intolerant individuals.
Modified CornstarchBad
Modified cornstarch is used as an anti-caking agent in shredded cheese. It is a processed ingredient that can affect the texture of cheese. While generally safe, it adds unnecessary processing to the product.
Risks
May contribute to unnecessary carbohydrate intake and processing concerns.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent that extends shelf life. While effective, it is an additive that some consumers may prefer to avoid.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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