Cascaval
Summary
This cheese product is made from pasteurized milk and selected lactic cultures, which are beneficial for protein and calcium intake, as well as gut health. It contains minimal additives, with only calcium chloride as a stabilizer, and lacks harmful ingredients like artificial colors or seed oils. Despite being processed, the clean ingredient list and nutritional benefits contribute positively to its rating.
At a glance
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients necessary for overall health.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall well-being.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese products. It is a common ingredient that helps in the cheese aging process. While necessary 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 and preservation in cheese production. Plays a role in the cheese aging process.
Selected lactic culturesGood
Selected lactic cultures are beneficial bacteria used in cheese fermentation. They enhance flavor and texture while contributing to gut health. These cultures are crucial for the development of cheese's characteristic taste.
Benefits
Promotes gut health by supporting beneficial bacteria in the digestive system. Enhances flavor and texture of the cheese.
Calcium chlorideNeutral
Calcium chloride is used as a stabilizer in cheese making to improve texture. It helps maintain firmness and prevents cheese from becoming too soft. It is a common additive in cheese production with no significant health concerns.
Benefits
Improves cheese texture and firmness, aiding in the cheese-making process.
Microbial rennetNeutral
Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet. This ingredient is essential for cheese formation but does not provide additional nutritional benefits.
Benefits
Facilitates the cheese-making process by coagulating milk.
SpicesNeutral
Spices are added to enhance the flavor profile of the cheese. They provide aromatic and taste diversity without significant nutritional impact. The specific spices used are not detailed, which limits precise analysis.
Benefits
Enhances flavor and aroma, contributing to the cheese's unique taste.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store