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Summary
This cheese product is made from cow's milk, cream, and a few other natural ingredients, which contribute to its nutritional value and flavor. It is processed but maintains a clean ingredient list without artificial additives or seed oils, which supports a higher score within its category. The presence of beneficial dairy components like calcium and protein, along with minimal additives, enhances its rating despite the processing level cap.
At a glance
Key ingredients 6
Cow's milkGood
Cow's milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a rich source of vitamins and minerals. Compared to plant-based alternatives, it offers a complete amino acid profile.
Risks
Potential risks include lactose intolerance and milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals like vitamin D and B12.
Cream 30%Good
Cream is a dairy product high in fat, contributing to the creamy texture and flavor of the product. It is a natural source of fat-soluble vitamins like A and D. When sourced from grass-fed cows, it may contain higher levels of omega-3 fatty acids.
Risks
High in saturated fat, which may contribute to heart disease if consumed in excess.
Benefits
Provides a rich source of fat-soluble vitamins and enhances the flavor and texture of dairy products.
Lactic culturesNeutral
Lactic cultures are used in fermentation to develop flavor and texture in dairy products. They are essential for the production of cheese and yogurt, contributing to the tangy taste. These cultures can also promote gut health by supporting beneficial bacteria.
Benefits
May support gut health by promoting beneficial bacteria in the digestive system.
RennetNeutral
Rennet is an enzyme used in cheese-making to coagulate milk, forming curds. It is a traditional ingredient in cheese production and is typically derived from animal sources. Alternative microbial rennet is available for vegetarian products.
Benefits
Essential for cheese production, helping to form curds and develop texture.
SaltNeutral
Salt is used as a preservative and flavor enhancer in many foods, including cheese. It helps to control microbial growth and enhance the taste. Excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in food products.
Nitrogen for aerationNeutral
Nitrogen is used in food packaging to displace oxygen and prevent spoilage. It is an inert gas that does not react with food components. Commonly used in the food industry to maintain freshness and extend shelf life.
Benefits
Helps maintain product freshness by preventing oxidation and spoilage.
Processing
Processed Foods
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