Port Salut Slices

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 is a high-quality source of animal-based protein with a rich amino acid profile.

Milk proteins are added to enhance the protein content of the cheese. They are derived from milk and provide a complete amino acid profile. While beneficial for protein intake, they do not offer additional health benefits beyond those of whole milk.

Salt is used in cheese making for flavor and preservation. It is a common ingredient in processed foods and helps in controlling microbial growth. While necessary in small amounts, excessive consumption can lead to health issues.

Lactic cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheese-making process and contribute to the texture and taste. These cultures are generally considered safe and beneficial for gut health.

Microbial coagulant enzyme is used as a vegetarian alternative to rennet in cheese making. It helps in coagulating milk to form curds. This enzyme is a safe and effective substitute for traditional animal-derived rennet.

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. While generally considered safe, it can cause allergic reactions in sensitive individuals.