Mini Original
Summary
This product is a processed dairy item made from pasteurized milk, salt, bacterial culture, calcium chloride, and microbial enzyme. The use of pasteurized milk and bacterial cultures is beneficial for providing essential nutrients and supporting gut health. However, due to its processing level, the score is capped, although the ingredient list remains relatively clean without harmful additives.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process eliminates harmful bacteria while preserving most of the nutritional content. It is a staple in many diets, providing essential nutrients like vitamin D and B12.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins such as vitamin D and B12.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in many processed foods and is necessary for maintaining electrolyte balance in the body. However, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular disease.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Bacterial cultureGood
Bacterial cultures are used in dairy products to ferment lactose, aiding digestion and enhancing flavor. They contribute to the development of probiotics, which support gut health. The presence of beneficial bacteria can improve digestive health and boost the immune system.
Benefits
Promotes gut health by introducing beneficial probiotics. Aids in lactose digestion and enhances the nutritional profile of dairy products.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in the food industry and is generally recognized as safe. While it aids in the cheese-making process, it does not significantly alter the nutritional profile of the product.
Benefits
Helps in the cheese-making process by improving curd formation and texture.
Microbial enzymeNeutral
Microbial enzymes are used in cheese production to aid in the coagulation of milk. They are an alternative to animal-derived rennet and are suitable for vegetarian products. These enzymes are effective in cheese production without altering the nutritional content significantly.
Benefits
Facilitates cheese production and is suitable for vegetarian diets as an alternative to animal rennet.
Processing
Processed Foods
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