MEDIUM CHEDDAR CHEESE
Summary
This medium cheddar cheese is primarily composed of cultured pasteurized milk, which is a beneficial ingredient providing essential nutrients like calcium and protein. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which can cause allergic reactions in some individuals. Despite having a relatively clean ingredient list, the processing level limits its score.
At a glance
Key ingredients 4
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
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 for flavor, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in the coagulation of milk. They are a vegetarian alternative to animal rennet, making cheese accessible to a wider audience. These enzymes are generally considered safe and effective in cheese-making.
Benefits
Facilitates cheese production and provides a vegetarian-friendly option for coagulation.
AnnattoBad
Annatto is a natural coloring agent derived from the seeds of the achiote tree. While it is used to impart a yellow-orange color to cheese, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.
Risks
May cause allergic reactions in some individuals and is unnecessary for nutritional purposes.
Benefits
Provides a natural alternative to synthetic dyes for coloring food products.
Processing
Ultra-Processed Foods
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