At a glance
Summary
This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its packaging and form, which limits its score despite having a relatively clean ingredient list. The presence of only one additive and the absence of harmful ingredients like seed oils or artificial flavors are positive aspects, but the processing level imposes a cap on the score.
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. This ingredient enhances the nutritional value by promoting gut health.
Benefits
Contains probiotics that may support digestive health and improve gut flora.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary, excessive consumption of salt 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-making to aid in the coagulation of milk, forming curds. They are crucial for the texture and consistency of cheese. Typically derived from animal or microbial sources, they are essential for cheese production.
Benefits
Facilitates the cheese-making process, 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.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color to cheese, enhancing visual appeal without synthetic additives.
Processing
Ultra-Processed Foods
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