6 oz Reduced Fat Feta Cheese Crumbles
Summary
This reduced fat feta cheese crumbles product is made with a relatively clean ingredient list, including pasteurized part skim milk, salt, cheese culture, and enzymes, which are typical for cheese. The use of potato starch as an anti-caking agent is minimal and not overly concerning. However, the product is moderately processed, which limits its score, despite the absence of harmful additives or seed oils.
At a glance
Key ingredients 6
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. Lower fat content makes it a healthier option for those monitoring fat intake.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese production.
Cheese cultureNeutral
Cheese culture consists of bacteria that aid in the fermentation process, developing flavor and texture. It is crucial for transforming milk into cheese. The specific strains used can vary, impacting the final product's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process. The type of enzyme used can affect the texture and flavor of the cheese.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify foods with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in dairy products. While beneficial, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, though this is rare with normal dietary intake.
Benefits
Supports vision and immune health by providing essential vitamin A.
Potato starchNeutral
Potato starch is used as an anti-caking agent in cheese products to prevent clumping. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.
Benefits
Prevents clumping in cheese products, ensuring a consistent texture.
Processing
Processed Foods
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