At a glance
Summary
This cheese product is primarily made from cow's milk, salt, and bacterial cultures, which are minimally processed ingredients that retain nutritional benefits such as protein and calcium. The processing level is moderate, which limits the score, but the absence of harmful additives or seed oils supports a higher rating within its category.
Key ingredients 3
Cow's milkGood
Cow's milk is a primary source of protein and calcium, essential for bone health. It is minimally processed in cheese production, retaining most of its nutritional benefits. The quality of milk can vary, but it generally provides a rich source of nutrients.
Risks
Potential risks include lactose intolerance and milk allergies in some individuals.
Benefits
Rich in protein and calcium, supporting 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 additional trace minerals. While necessary in moderation, excessive intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Lactic acid bacteria culturesNeutral
Lactic acid bacteria cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. While beneficial for fermentation, they do not provide direct health benefits in the final product.
Benefits
Contributes to the development of cheese flavor and texture through fermentation.
Processing
Processed Foods
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