At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto, which are typical ingredients for cheddar cheese. However, it is classified as ultra-processed due to its form and packaging, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a colorant is minimal and does not significantly impact the overall healthiness of the product.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.
Benefits
Contributes to the development of probiotics, which can support digestive health.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in cheese production but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.
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 production to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide significant nutritional benefits. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. As a natural dye, it is generally considered safe and does not affect the nutritional value of the cheese.
Risks
In rare cases, annatto may cause allergic reactions.
Benefits
Provides natural color without synthetic additives.
Processing
Ultra-Processed Foods
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