Babybel Mix Pack

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in cheese production, excessive consumption can contribute to high blood pressure.

Lactic ferments are used in cheese to aid in fermentation, contributing to flavor and texture development. They are naturally occurring bacteria that help in the cheese maturation process. While beneficial for cheese production, they do not provide direct health benefits.

Vegetarian rennet is used to coagulate milk in cheese making, providing an alternative to animal-derived rennet. It is derived from microbial or plant sources, making it suitable for vegetarians. While essential for cheese production, it does not offer direct nutritional benefits.

Natural flavourings are added to enhance the taste of cheese, derived from natural sources. They are generally considered safe but lack the transparency of specific ingredient listing. While they improve flavor, they do not contribute significant nutritional value.