Old Cheddar Cheese
Summary
Old Cheddar Cheese is a processed food with a relatively clean ingredient list, including pasteurized milk and bacterial cultures, which contribute to its nutritional value and flavor. The presence of modified milk ingredients and calcium chloride indicates some level of processing, but the absence of harmful additives like artificial colors or seed oils helps maintain a higher score. Despite being processed, the product's ingredients are generally recognized and traditional in cheese making, allowing it to score well within its category.
At a glance
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese products. They are derived from milk but undergo processing to achieve desired properties. While they contribute to the product's texture, they do not significantly alter its nutritional value.
Benefits
Helps improve the texture and consistency of cheese without adding significant nutritional benefits.
SaltNeutral
Salt is used in cheese making for flavor enhancement and preservation. It helps control microbial growth and contributes to the cheese's taste profile. While essential for flavor, excessive consumption 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.
Bacterial cultureGood
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They help convert lactose into lactic acid, aiding digestion for lactose-sensitive individuals. The use of cultures is a traditional method that enhances cheese quality.
Benefits
Facilitates fermentation, improving flavor and aiding digestion.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive that helps achieve the desired texture in cheese. While it aids in the cheese-making process, it does not provide significant nutritional benefits.
Benefits
Improves curd formation and texture in cheese production.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian cheese production. While they are crucial for cheese production, they do not impact the nutritional profile.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese production.
Processing
Processed Foods
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