Fromage cheddar mi-fort
Summary
This cheddar cheese benefits from high-quality ingredients like milk, ultrafiltered milk, cream, and bacterial cultures, which contribute to its nutritional profile and flavor. Despite being processed, it lacks harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The processing level limits its maximum potential score, but the absence of artificial additives and the presence of beneficial ingredients enhance its rating.
At a glance
Key ingredients 8
MilkVery Good
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a rich source of vitamins and minerals. High-quality milk contributes to the overall nutritional profile of cheese.
Risks
Lactose intolerance can cause digestive issues for some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Contains essential vitamins such as B12 and riboflavin.
Ultrafiltered milkGood
Ultrafiltered milk is processed to concentrate protein and reduce lactose content. This process enhances the nutritional profile by increasing protein content while making it more digestible for lactose-intolerant individuals. It is a beneficial ingredient in cheese production for its nutritional density.
Benefits
Higher protein content and reduced lactose make it suitable for those with lactose intolerance. Enhances the nutritional value of cheese.
CreamGood
Cream adds richness and flavor to cheese, contributing to its creamy texture. It is a source of healthy fats, which are important for energy and nutrient absorption. The inclusion of cream enhances the sensory qualities of the cheese.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Provides healthy fats that are essential for energy and nutrient absorption. Enhances flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of bacteria and enhances the taste. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
Bacterial cultureVery Good
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They promote the growth of beneficial bacteria, which can have probiotic effects. The use of cultures is a traditional method that enhances the quality of cheese.
Benefits
Promotes beneficial bacteria growth, potentially offering probiotic benefits. Essential for developing cheese flavor and texture.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. As a natural additive, it is generally considered safe and does not impact the nutritional value of the cheese.
Benefits
Provides natural color without affecting the nutritional profile of the cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It helps maintain the firmness of the cheese by balancing calcium levels. While it is a processing aid, it does not significantly alter the nutritional content of the cheese.
Benefits
Improves curd formation and texture in cheese production.
Microbial enzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They aid in coagulating milk to form curds, essential for cheese production. This ingredient is a suitable option for vegetarians and does not affect the nutritional quality of the cheese.
Benefits
Suitable for vegetarians and aids in the cheese-making process.
Processing
Processed Foods
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