Provolone
Summary
This provolone cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are clean and simple ingredients. The product is processed, but it lacks harmful additives or artificial ingredients, maintaining a high level of ingredient quality. Its nutritional profile, with a good balance of protein and fats, supports its favorable rating within the processed cheese category.
At a glance
Key ingredients 3
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 while maintaining nutritional value. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria that can aid in digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria and contributes to the texture of the cheese. While essential in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor development and preservation in cheese. Helps maintain the structural integrity of the cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective in cheese making.
Benefits
Facilitates the cheese-making process without the use of animal-derived rennet. Suitable for vegetarian diets.
Processing
Processed Foods
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