Mini cheese protein
Summary
This cheese product is made primarily from milk, which is a high-quality source of protein and essential nutrients. The ingredient list is short and clean, with no artificial additives or seed oils, which is favorable. However, it is a processed food, which limits its score despite the clean ingredients.
At a glance
Key ingredients 4
MilkVery Good
Milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. It is minimally processed and provides a complete amino acid profile. The use of milk in cheese production ensures a rich source of nutrients and flavor.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in protein, calcium, and other essential nutrients that support bone health and muscle function.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It is a necessary component for the fermentation process and helps in moisture control. While essential in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese, contributing to the overall taste profile.
Bacterial cultureGood
Bacterial cultures are crucial for the fermentation process in cheese making, aiding in flavor development and texture. They help in breaking down lactose and can improve gut health. The use of bacterial cultures is a traditional method that enhances the nutritional profile of cheese.
Benefits
Promotes gut health and aids in the digestion of lactose, enhancing the nutritional value of cheese.
Microbial rennetNeutral
Microbial rennet is used as a coagulant in cheese production, derived from microbial sources. It is an alternative to animal rennet and is suitable for vegetarians. The use of microbial rennet is common in cheese making and does not significantly alter the nutritional profile.
Benefits
Suitable for vegetarians and aids in the cheese coagulation process without altering nutritional content.
Processing
Processed Foods
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