At a glance
Summary
This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto extract, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of annatto for coloring is a natural choice, and the cheese culture contributes beneficial bacteria, enhancing the product's nutritional profile.
Key ingredients 5
Cheese CultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and potentially contributing to gut health through beneficial bacteria.
Pasteurized MilkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant, experiencing digestive discomfort from milk products.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, 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, extending the shelf life of cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not significantly impact nutritional value. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk.
Annatto ExtractNeutral
Annatto extract is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is minimally processed and generally considered safe. It does not affect the flavor or nutritional profile of the cheese.
Risks
Rarely, some individuals may experience allergic reactions to annatto.
Benefits
Provides natural coloring without the use of artificial dyes, maintaining a clean label.
Processing
Processed Foods
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