At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, microbial enzymes, and annatto for coloring. While it contains basic cheese ingredients, the presence of annatto as a coloring agent and its classification as ultra-processed limit its score. Despite having a relatively clean ingredient list, the processing level prevents it from achieving a higher rating.
Key ingredients 6
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture, and may provide probiotic benefits depending on the strains used.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of cheese.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet. These enzymes are crucial for forming the curds needed to make cheese.
Benefits
Allows for cheese production without animal-derived rennet, making it suitable for vegetarians.
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 for consumption.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color without synthetic dyes, maintaining the visual appeal of cheese.
E160b (Annatto)Bad
E160b, or annatto, is used as a coloring agent in foods. While natural, it can cause allergic reactions in sensitive individuals. Its use in processed foods is sometimes criticized due to potential allergenic effects.
Risks
May cause allergic reactions in sensitive individuals, leading to skin rashes or gastrointestinal issues.
Benefits
Provides a natural alternative to synthetic food colorings, enhancing the visual appeal of products.
Processing
Ultra-Processed Foods
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