Goat Cheese

Cultured pasteurized goat's milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat's milk is often easier to digest than cow's milk and contains beneficial fatty acids.

Beneficial ingredient — whole-food or functional value in this product class.

Dried cranberries provide natural sweetness and some antioxidants. However, they often contain added sugar, which can negate some health benefits. The drying process concentrates sugars, making them a less ideal choice for those monitoring sugar intake.

Salt is used for flavor enhancement and preservation in cheese. It is a necessary component in cheese-making but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Microbial enzymes are used in cheese-making to aid in the coagulation of milk. They are a vegetarian alternative to animal rennet and do not affect the nutritional quality of the cheese. These enzymes are generally considered safe and effective for cheese production.

The presence of milk is essential for cheese production, providing the base for fermentation and nutrient content. It is a primary source of protein and calcium in cheese. However, it may pose allergy risks for those with lactose intolerance or milk allergies.

Sugar is added to dried cranberries, increasing the overall sugar content of the product. Excessive sugar intake is linked to various health issues, including obesity and metabolic disorders. The presence of added sugar reduces the health benefits of the cranberries.