101 Gouda Reibekäse

Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Salt is used in cheese production for flavor and preservation. It is a common ingredient in processed foods and does not provide additional nutritional benefits. Excessive consumption can contribute to high blood pressure.

Cultures are used in cheese making to ferment lactose and develop flavor. They are essential for the cheese maturation process but do not provide direct nutritional benefits. The specific strains used can vary, affecting the final product's taste and texture.

Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet and is widely used in cheese making. It does not contribute additional nutritional value to the cheese.

Wheat starch is used as an anti-caking agent in shredded cheese products. It is a processed carbohydrate that can affect the texture of the cheese. It may not be suitable for individuals with gluten sensitivities or celiac disease.