Crumbled Feta Cheese Reduced Fat Original
Summary
This crumbled feta cheese is made from pasteurized part skim milk, which provides essential nutrients like calcium and protein while reducing fat content. The inclusion of cheese culture and microbial enzymes supports flavor development and fermentation. However, the product is processed and contains added potato starch, which slightly detracts from its overall purity and simplicity.
At a glance
Key ingredients 6
Pasteurized part skim milkGood
This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part skim milk reduces fat content while maintaining nutritional benefits.
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 moisture and texture in the cheese. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can increase blood pressure and risk of cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese production.
Cheese cultureGood
Cheese cultures are beneficial bacteria used in the fermentation process. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports gut health and enhances cheese flavor and texture.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk in cheese production. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective.
Benefits
Allows cheese production without animal rennet, suitable for vegetarians.
Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods. It helps maintain vision, immune function, and skin health. However, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity.
Benefits
Supports vision, immune function, and skin health.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese clumping. It is a natural carbohydrate with minimal processing. While it serves a functional purpose, it adds no significant nutritional value.
Benefits
Prevents clumping and maintains product quality.
Processing
Processed Foods
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