At a glance
Summary
This cheese product contains a simple ingredient list with pasteurized milk, cheese culture, salt, annatto, and enzymes, which are typical for traditional cheese making. However, it is classified as ultra-processed due to its processing level, which limits its maximum score despite the absence of harmful additives. The use of annatto as a natural colorant is minimal and does not significantly impact the overall healthiness of the product.
Key ingredients 5
Cheese CultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient supports gut health by introducing probiotics.
Benefits
Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.
Pasteurized MilkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.
Benefits
Provides essential nutrients such as calcium and protein, important for bone health and muscle function.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can contribute to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its safety and shelf life.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. As a natural colorant, it is generally considered safe and does not impact the nutritional value of the cheese.
Risks
Some individuals may experience allergic reactions to annatto, though this is rare.
Benefits
Provides a natural source of color without the use of artificial dyes.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of texture. They are typically derived from animal or microbial sources. Enzymes are essential for transforming milk into cheese, with no direct health impact.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and texture development.
Processing
Ultra-Processed Foods
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