FRESH MOZZARELLA FARMSTEAD CHEESE
Summary
This fresh mozzarella cheese is made from pasteurized milk, salt, citric acid, lactic acid, and microbial enzymes, which are relatively clean ingredients for a processed cheese. The product contains minimal additives and provides a good source of protein and calcium. However, due to its processing level, the score is capped, despite the absence of harmful ingredients.
At a glance
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 while retaining nutritional value. It is a high-quality source of animal-based protein, offering a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the texture of the cheese. While necessary in small amounts, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese production.
Citric acidNeutral
Citric acid is used in cheese making to acidify the milk, aiding in curd formation. It is a naturally occurring acid found in citrus fruits and is generally recognized as safe. While it is a common food additive, it does not provide significant nutritional benefits.
Benefits
Facilitates the cheese-making process by aiding in curd formation.
Lactic acidNeutral
Lactic acid is produced by fermentation and is used to enhance flavor and preserve cheese. It is a natural component of dairy fermentation and contributes to the tangy taste of cheese. While it is safe for consumption, it does not offer significant nutritional benefits.
Benefits
Enhances flavor and acts as a natural preservative in cheese production.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk, forming curds. They are an alternative to animal rennet and are suitable for vegetarian cheese production. While they are essential for cheese production, they do not provide direct nutritional benefits.
Benefits
Facilitates cheese production by aiding in milk coagulation, suitable for vegetarian diets.
Processing
Processed Foods
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