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Sahnig-Mild Butterkäse

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Sahnig-Mild Butterkäse healthy?

Sahnig-Mild Butterkäse scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from high-quality milk, salt, cultures, and microbial rennet, which are all clean and minimal ingredients.

How processed is Sahnig-Mild Butterkäse?

Sahnig-Mild Butterkäse is NOVA Group 3: Processed Foods.

Which ingredients drive Sahnig-Mild Butterkäse's score?

In Scout's ingredient-by-ingredient analysis, Cheese milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Sahnig-Mild Butterkäse

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Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Unternehmensgruppe Theo Müller
Category Cheese
Summary

This cheese product is made from high-quality milk, salt, cultures, and microbial rennet, which are all clean and minimal ingredients. Despite being processed, it lacks harmful additives or seed oils, making it a healthier option within its category. The processing level limits its score, but the clean ingredient list supports a high rating within that constraint.

Key ingredients 4

Cheese milk
Good

Cheese milk is the primary ingredient in cheese, providing essential proteins and fats. It is typically sourced from cows and can be a good source of calcium and other nutrients. The quality of the milk can affect the flavor and nutritional profile of the cheese.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in protein and calcium, supporting bone health and muscle maintenance.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods. While necessary for flavor, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are bacteria used in the fermentation process to develop flavor and texture in cheese. They are essential for the cheese-making process. The specific strains used can influence the final taste and quality of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese production. It is an alternative to animal-derived rennet and is suitable for vegetarians. The use of microbial rennet can affect the texture and aging process of the cheese.

Benefits

Allows for cheese production without animal-derived enzymes, suitable for vegetarian diets.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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