Tomato & Basil Feta Cheese
Summary
This cheese product is made from pasteurized milk, salt, cheese culture, dried tomato, dried basil, and enzymes, which are all recognizable and generally clean ingredients. The processing level is moderate, but the absence of harmful additives or seed oils allows it to score well within its category. The inclusion of dried tomato and basil adds flavor without compromising the product's nutritional integrity.
At a glance
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control the growth of bacteria during fermentation. While essential in moderation, excessive intake can lead to health issues.
Risks
High sodium intake may increase the risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the development of flavor and texture in cheese. It consists of beneficial bacteria that aid in the cheese maturation process. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the development of cheese flavor and texture, and may promote gut health.
Dried tomatoNeutral
Dried tomato adds flavor and a hint of color to the cheese. It is a natural ingredient that provides some vitamins and antioxidants. However, the drying process may reduce some of its nutritional content.
Benefits
Adds flavor and provides some vitamins and antioxidants.
Dried basilNeutral
Dried basil is used for its aromatic properties and flavor enhancement. It is a natural herb that contains antioxidants and essential oils. The drying process concentrates its flavor but may reduce some nutritional benefits.
Benefits
Enhances flavor and provides antioxidants.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from natural sources, they are essential for cheese production.
Benefits
Essential for cheese production, aiding in texture and flavor development.
Processing
Processed Foods
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