COLBY JACK A BLEND OF COLBY & MONTEREY JACK CHEESE SINGLE STICKS, COLBY JACK
Summary
This cheese product is made from cultured pasteurized milk, salt, and enzymes, with added color, which are generally clean ingredients. However, it is classified as ultra-processed due to its processing level, which limits its score despite the absence of harmful additives. The product provides a good source of protein and fat, but the processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 5
Colby and Monterey Jack cheeseNeutral
Colby and Monterey Jack cheese is a dairy product made from cultured pasteurized milk, salt, and enzymes. It is a source of protein and calcium but lacks specific quality indicators like organic or grass-fed. The addition of color does not significantly alter its nutritional profile.
Risks
Potential risks include lactose intolerance or dairy allergies for some individuals.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
Cultured pasteurized milkNeutral
Cultured pasteurized milk is used in cheese production to ensure safety and consistency. Pasteurization kills harmful bacteria, but it may also reduce some beneficial bacteria. The culturing process helps develop flavor and texture in cheese.
Benefits
Contributes to the development of cheese flavor and texture, and provides essential nutrients like calcium and protein.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of bacteria and enhances the taste of the cheese. However, excessive salt intake can contribute to health issues like hypertension.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular concerns.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk and develop texture. They are essential for transforming milk into cheese but do not provide additional nutritional benefits. The specific type of enzymes used can vary, affecting the final cheese characteristics.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and texture development.
Color addedNeutral
Color added to cheese is typically for aesthetic purposes and does not impact nutritional value. The type of colorant used can vary, but it is generally considered safe in regulated amounts. It does not contribute to the flavor or health benefits of the cheese.
Benefits
Provides visual appeal without affecting the nutritional profile of the cheese.
Processing
Ultra-Processed Foods
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