Sliced Domestic Swiss Cheese
Summary
This sliced Swiss cheese is made from high-quality ingredients like cultured pasteurized part-skim milk, enzymes, and cheese culture, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The processing level limits the maximum score, but the absence of artificial additives and the use of beneficial ingredients help it achieve a strong rating.
At a glance
Key ingredients 4
Cultured Pasteurized Part-Skim MilkGood
This ingredient is a primary component of cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The reduced fat content makes it a healthier option compared to full-fat milk.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during the fermentation process. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese production. Helps in controlling bacterial growth during fermentation.
EnzymesGood
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from natural sources, they are essential for transforming milk into cheese.
Benefits
Facilitate the cheese-making process by aiding in milk coagulation and flavor development. Derived from natural sources, contributing to the overall quality of the cheese.
Cheese CultureGood
Cheese cultures are beneficial bacteria that play a vital role in the fermentation process. They help develop the flavor and texture of the cheese. These cultures are essential for producing a high-quality cheese product.
Benefits
Promotes the development of flavor and texture in cheese. Contributes to the fermentation process, enhancing the nutritional profile of the cheese.
Processing
Processed Foods
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