Reduced fat feta cheese crumbles

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. Skim milk reduces fat content while maintaining nutritional benefits.

Salt is used in cheese making for flavor and preservation. It helps control microbial growth and enhances taste. However, excessive salt intake can lead to health issues.

Cheese culture is essential for the fermentation process in cheese making, contributing to flavor and texture. It consists of beneficial bacteria that aid in the development of the cheese. These cultures can also support gut health.

Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the cheese production process. Typically derived from animal or microbial sources, they are generally safe.

Vitamin A Palmitate is a synthetic form of vitamin A added to fortify foods. It helps maintain vision and immune function. While beneficial, excessive intake can lead to toxicity.

Potato starch is used as an anti-caking agent in cheese products. It helps prevent clumping and maintains texture. It is generally considered safe and has minimal nutritional impact.

Powdered cellulose is used as an anti-caking agent in cheese products. It is derived from plant fibers and is considered a filler. While generally safe, it offers no nutritional benefits.

Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent that extends shelf life. While effective, it is a synthetic additive.