At a glance
Summary
This cheese is made from pasteurized cow's milk, salt, starter culture, and animal rennet, with annatto used for coloring. While it contains beneficial nutrients like protein and calcium, it is classified as ultra-processed due to the use of additives and processing methods. The presence of annatto, although natural, is primarily for aesthetic purposes and does not enhance nutritional value, contributing to its processing level cap.
Key ingredients 5
Pasteurized cow's milkGood
Pasteurized cow's 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 complete amino acid profile, beneficial for muscle maintenance.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to taste and texture. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Starter cultureNeutral
Starter cultures are essential for cheese fermentation, aiding in flavor and texture development. They consist of beneficial bacteria that initiate the fermentation process. These cultures are crucial for transforming milk into cheese.
Benefits
Facilitates fermentation, contributing to the development of cheese flavor and texture.
Animal rennetNeutral
Animal rennet is an enzyme used to coagulate milk, forming curds in cheese production. It is derived from the stomach lining of calves and is traditional in cheesemaking. This ingredient is essential for the cheese-making process but does not provide direct nutritional benefits.
Risks
May not be suitable for vegetarians or those with ethical concerns about animal-derived products.
Benefits
Essential for coagulating milk and forming curds in traditional cheese production.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. It is primarily used for aesthetic purposes and does not contribute to nutritional value.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
Processing
Ultra-Processed Foods
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