GOAT CHEESE CRUMBLES

Pasteurized goat milk is a high-quality source of protein and essential nutrients. It is pasteurized to eliminate harmful bacteria, making it safe for consumption. Goat milk is often easier to digest than cow's milk and contains beneficial fatty acids.

Powdered cellulose is used as an anti-caking agent to maintain the texture of cheese crumbles. It is derived from plant fibers and is generally recognized as safe. While it adds no nutritional value, it helps prevent clumping in the product.

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production and helps control microbial growth. While necessary for flavor, excessive consumption of salt can lead to health issues.

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Microbial enzymes are used in cheese making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes are essential for cheese production but do not add nutritional value.