Fettreduzierter Maasdamer - zart-nussig
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized cow's milk, salt, cheese cultures, and microbial rennet, which are traditional ingredients for cheese-making. Despite being processed, it maintains a clean ingredient list without harmful additives or seed oils, allowing it to score well within its category. The product's processing level limits its maximum score, but the absence of artificial additives and a focus on traditional ingredients support a high rating.
Key ingredients 4
Pasteurized cow's milkNeutral
Pasteurized cow's milk is a common base for cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a refined form of sodium chloride without additional minerals. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. The cultures used are typically derived from milk.
Benefits
Contributes to the development of flavor and texture in cheese.
Microbial rennetNeutral
Microbial rennet is used as a coagulant in cheese production, derived from microbial sources. It is an alternative to animal rennet, making it suitable for vegetarians. It is widely used in cheese making for its effectiveness.
Benefits
Suitable for vegetarians and effectively aids in cheese coagulation.
Processing
Processed Foods
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