At a glance
Summary
This string cheese is made from cultured pasteurized part skim milk, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it avoids harmful additives and maintains a clean label, contributing to a favorable score within its category. The processing level limits its maximum score, but the absence of artificial additives and the use of basic cheese-making ingredients are positive factors.
Key ingredients 3
Cultured pasteurized part skim milkNeutral
Cultured pasteurized part skim milk is a primary ingredient in cheese, providing protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. It lacks the full fat content of whole milk, which may reduce some nutritional benefits.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient that helps in the fermentation process. Excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. The specific type of enzymes used can vary, but they generally pose no health risks.
Benefits
Essential for cheese production, contributing to texture and flavor.
Processing
Processed Foods
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