SHARP CHEDDAR CHEESE SLICES
Summary
This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, with annatto for color. While it contains beneficial ingredients like milk and cheese culture, the product is classified as ultra-processed due to its processing level, which limits its maximum score. The presence of a single additive, annatto, does not significantly impact the score, but the processing level does cap its potential rating.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can enhance the nutritional profile by promoting gut health.
Benefits
May support gut health due to the presence of beneficial bacteria.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake 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 aid in coagulation and flavor development. They are crucial for transforming milk into cheese by breaking down proteins. Typically derived from animal or microbial sources, they are essential for cheese texture.
Benefits
Essential for cheese production, contributing to texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to synthetic dyes.
Benefits
Provides natural color to cheese, enhancing visual appeal.
Processing
Ultra-Processed Foods
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