SHARP CHEDDAR cheese
Summary
This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, and microbial enzymes, with annatto used for coloring. While it contains beneficial ingredients like milk and cheese culture, which provide essential nutrients and support gut health, the product is classified as ultra-processed due to its processing level. Despite having a clean ingredient list with minimal additives, the processing level limits its score.
At a glance
Key ingredients 5
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 high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to flavor and texture development. It consists of beneficial bacteria that aid in the cheese-making process. These cultures enhance the nutritional value by potentially supporting gut health.
Benefits
May support gut health due to the presence of beneficial bacteria.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in the cheese-making process. While essential in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk, aiding in cheese production. They are an alternative to animal rennet, making cheese suitable for vegetarians. These enzymes are generally considered safe and effective in cheese-making.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
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 hue. As a natural colorant, it is generally considered safe with minimal health concerns.
Risks
In rare cases, may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without synthetic additives.
Processing
Ultra-Processed Foods
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