Borgonzola

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in dairy products, providing a rich nutrient profile.

Pasteurized cream is a source of healthy fats and fat-soluble vitamins, contributing to energy and nutrient absorption. The pasteurization process ensures safety by reducing microbial content. It enhances the texture and flavor of dairy products.

Salt is used to enhance flavor and preserve food, playing a crucial role in cheese production. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in small amounts, excessive intake can lead to health issues.

Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in processed foods, generally recognized as safe. It does not provide significant nutritional benefits.

Microbial enzymes are used in cheese production to aid in coagulation, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarian products. They do not contribute significant nutritional value.

Bacterial cultures are essential in cheese making for fermentation, contributing to flavor and texture development. They are naturally occurring and play a vital role in the production of fermented foods. They do not pose significant health risks.

P. roqueforti is a mold used in blue cheese production, contributing to its distinctive flavor and texture. It is a natural component of traditional cheese making. It is safe for consumption in controlled amounts used in cheese production.

Penicillium candidum is a mold used in cheese making, particularly in soft cheeses, to develop a white rind and enhance flavor. It is a traditional component in cheese production. It is safe for consumption in the amounts used in cheese making.