At a glance
Summary
This Parmesan cheese is made from pasteurized part-skim cow's milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives, artificial colors, or flavors. Its high protein content and essential nutrients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
Pasteurized part-skim cow's milkGood
This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. The part-skim nature reduces fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to flavor and texture. They are naturally occurring bacteria used in cheese production. These cultures are standard in cheese making and do not pose health risks.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production. While necessary for taste, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they are standard in cheese making.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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