Babybel Mix Pack

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process kills harmful bacteria, making it safe for consumption. It is a staple ingredient in cheese production, providing a rich nutrient profile.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in small amounts, excessive consumption can lead to health issues.

Lactic ferments are beneficial bacteria used in cheese production to aid fermentation. They contribute to the development of flavor and texture in cheese. These bacteria can also support gut health by promoting a healthy microbiome.

Vegetarian rennet is an enzyme used to coagulate milk in cheese making. It is derived from microbial or plant sources, making it suitable for vegetarians. It performs the same function as animal rennet without ethical concerns.

Natural flavourings are added to enhance the taste of the product. However, the term 'natural' can be misleading as it may involve extensive processing. The lack of transparency in sourcing and processing raises concerns.

Microbial enzymes are used in cheese production to aid in milk coagulation. They are derived from microorganisms and are an alternative to animal-derived enzymes. These enzymes are essential for cheese texture and flavor development.

Bacterial cultures are used in cheese making to initiate fermentation. They help develop the cheese's flavor and texture. These cultures can also contribute to gut health by promoting beneficial bacteria.

Calcium chloride is added to milk to improve curd formation in cheese making. It helps restore calcium balance lost during pasteurization. While generally safe, it is used in small amounts to avoid altering the cheese's flavor.