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Summary
This cheese product is made from pasteurized cow's milk, salt, lactic cultures, and coagulant, which are all clean and simple ingredients. The use of pasteurized milk provides a high-quality source of protein and calcium, while lactic cultures enhance flavor and digestibility. Despite being processed, the absence of harmful additives and the presence of beneficial ingredients contribute to a favorable rating.
At a glance
Key ingredients 4
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein source, providing a complete amino acid profile.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin B12 and phosphorus.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a refined form of sodium chloride, lacking the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to elevated blood pressure and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese products.
Lactic culturesGood
Lactic cultures are beneficial bacteria used in cheese production to ferment lactose and develop flavor. They contribute to the probiotic content of the cheese, supporting gut health. The fermentation process also enhances the digestibility of the cheese.
Benefits
Supports gut health by providing beneficial probiotics. Enhances flavor and digestibility of the cheese.
CoagulantNeutral
Coagulants are used in cheese making to curdle milk, separating curds from whey. They are essential for the cheese production process but do not contribute significant nutritional value. The type of coagulant used can vary, but it is typically safe and effective.
Benefits
Essential for the cheese-making process, allowing milk to form curds.
Processing
Processed Foods
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