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ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE

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ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE

Odyssey
78 Good
View on Amazon

Summary

This feta cheese is made from pasteurized milk, salt, cheese culture, and enzymes, which are clean and simple ingredients for a processed cheese product. The use of pasteurized milk provides essential nutrients like calcium and protein, while the absence of harmful additives or seed oils supports a higher score. However, as a processed food, its score is capped due to its processing level.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Klondike Cheese Company
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a base for cheese cultures to develop flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides a creamy texture and flavor base for cheese.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content in cheese. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to elevated blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese production.

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Cheese culture
Neutral

Cheese culture consists of bacteria that ferment lactose, developing the cheese's flavor and texture. It is essential for the cheese-making process, contributing to the unique characteristics of feta cheese. The cultures are generally safe and beneficial for fermentation.

Benefits

Contributes to the development of flavor and texture in cheese. Supports the fermentation process.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese's texture and maturation process. Typically derived from animal or microbial sources, they are safe and effective in cheese production.

Benefits

Facilitates the coagulation of milk, essential for cheese texture and maturation.

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Processing

Group 3 · Processed

Processed Foods

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