SWISS CHEESE
Summary
This Swiss cheese is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients. Despite being a processed food, it lacks harmful additives and provides a good source of protein and calcium. The processing level limits its score, but the high-quality ingredients and minimal additives support a strong rating within its category.
At a glance
Key ingredients 3
Cultured pasteurized part-skim milkNeutral
This ingredient is the primary component of Swiss cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing enhances flavor and texture. Part-skim milk reduces fat content compared to whole milk, making it a balanced choice.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources, making them suitable for vegetarians. These enzymes are essential for cheese texture and flavor development.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
Processing
Processed Foods
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