Spring Green Colby Jack
Summary
This cheese product contains high-quality ingredients like pasteurized milk and cheese culture, which are beneficial for nutrition and flavor. However, it is classified as ultra-processed due to the inclusion of annatto for coloring and its processing level, which limits its score despite the clean ingredient list. The presence of only one additive and the absence of harmful substances help maintain a relatively high score within the constraints of its processing category.
At a glance
Key ingredients 5
Pasteurized MilkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle function. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a fundamental ingredient in cheese production, providing a rich source of nutrients.
Risks
Some individuals may be lactose intolerant, experiencing digestive discomfort when consuming milk.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals like vitamin D and B12.
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. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and texture. May contribute to gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's texture and shelf life.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is considered safe and does not significantly alter the nutritional profile of the cheese. Annatto is preferred over artificial dyes for its natural origin.
Benefits
Provides natural color without altering the nutritional profile. Preferred over artificial dyes for its natural origin.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of flavor. They are typically derived from microbial or animal sources and are essential for cheese production. Enzymes do not pose significant health risks when used in cheese making.
Benefits
Essential for coagulation and flavor development in cheese making. Contributes to the texture and maturation of the cheese.
Processing
Ultra-Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store