At a glance
Summary
This cheese product is made with traditional ingredients like pasteurized milk, cheese culture, and salt, which are typical for cheese production. However, it is classified as ultra-processed due to its processing level, which limits its score. The use of annatto as a coloring agent is generally safe but does not add nutritional value, and the product's processing level prevents it from scoring higher despite its otherwise clean ingredient list.
Key ingredients 6
Cheese cultureGood
Cheese culture is essential for the fermentation process in cheese making, contributing to flavor and texture. It consists of beneficial bacteria that aid in the development of the cheese. This ingredient is a natural part of traditional cheese production.
Benefits
Enhances flavor and texture of cheese through fermentation, and may support gut health with beneficial bacteria.
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 reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant quality indicators.
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 common ingredient in cheese but does not provide additional nutritional benefits. The use of refined salt does not offer trace minerals found in unrefined salts.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk in cheese making, serving as an alternative to animal rennet. They are derived from microbial sources and are suitable for vegetarian cheese production. This ingredient is standard in cheese making and does not pose significant health concerns.
Benefits
Facilitates cheese production and is suitable for vegetarians.
AnnattoNeutral
Annatto is a natural coloring derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is considered safe and is commonly used in food products. Annatto does not affect the nutritional value of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
E160bBad
E160b, also known as annatto, is a natural food coloring used to enhance the appearance of cheese. While generally considered safe, it can cause allergic reactions in some people. Its use is primarily aesthetic and does not contribute to nutritional value.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring to food products.
Processing
Ultra-Processed Foods
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