Marble cheese
Summary
This marble cheese is made from high-quality ingredients such as milk, ultrafiltered milk, and cream, which provide essential nutrients like calcium and protein. The product is processed but maintains a clean ingredient list with no harmful additives, making it a healthier option within its category. The use of annatto for coloring is minimal and does not significantly impact the overall healthiness of the product.
At a glance
Key ingredients 8
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a range of vitamins and minerals. The quality of milk can vary based on the source, with grass-fed options offering additional benefits.
Risks
Potential lactose intolerance or milk allergy in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Ultrafiltered milkGood
Ultrafiltered milk is processed to concentrate protein and reduce lactose content, making it suitable for those with lactose intolerance. This process enhances the nutritional profile by increasing protein content. It retains essential nutrients while offering a smoother texture.
Benefits
Higher protein content and reduced lactose, beneficial for muscle building and those with lactose intolerance.
CreamGood
Cream adds richness and flavor, providing a source of healthy fats. It is minimally processed and enhances the texture of cheese. The fat content supports the absorption of fat-soluble vitamins.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Provides healthy fats that aid in the absorption of fat-soluble vitamins and enhance flavor.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no significant processing. While necessary for flavor, excessive consumption can lead to health issues.
Risks
Excessive intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese-making, contributing to flavor and texture development. They are naturally occurring and minimally processed. The specific strains used can influence the final taste and texture of the cheese.
Benefits
Facilitates fermentation, enhancing flavor and texture in cheese.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its distinctive color. It is minimally processed and considered safe for consumption. The use of natural colorants is preferred over artificial dyes.
Risks
Rare allergic reactions in sensitive individuals.
Benefits
Provides natural color without the use of artificial dyes.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It is a common additive in cheese production and is generally recognized as safe. It helps maintain the structural integrity of the cheese.
Benefits
Enhances curd formation and improves cheese texture.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian cheese production. This alternative to animal rennet is widely accepted in cheese manufacturing.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese production.
Processing
Processed Foods
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