At a glance
Summary
This cheese is made from pasteurized goat milk sourced from organic farming, which provides high-quality protein and essential nutrients. The ingredient list is clean, with no harmful additives, and the product is moderately processed. The organic certification and minimal additives contribute positively to its rating, though the processing level limits the maximum score.
Key ingredients 5
Pasteurized goat milkGood
Pasteurized goat milk is a high-quality source of protein and essential nutrients. The milk is sourced from controlled organic farming, ensuring a higher standard of animal welfare and environmental sustainability. It is easier to digest for some people compared to cow's milk.
Benefits
Rich in protein, calcium, and other essential nutrients that support bone health and muscle function.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a refined form of sodium chloride without additional trace minerals. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Essential for flavor and preservation in cheese production.
Microbial rennetNeutral
Microbial rennet is used to coagulate milk in cheese-making. It is a vegetarian alternative to animal rennet, derived from microbial sources. It does not significantly impact the nutritional profile of cheese.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Ripening culturesNeutral
Ripening cultures are essential for developing the flavor and texture of cheese. They consist of beneficial bacteria that aid in the fermentation process. These cultures do not pose health risks and are crucial for cheese maturation.
Benefits
Contribute to the development of flavor and texture in cheese.
Lactic acid culturesNeutral
Lactic acid cultures are used to acidify milk, aiding in cheese production. They are naturally occurring bacteria that help in the fermentation process. These cultures are safe and beneficial for cheese texture and flavor.
Benefits
Enhance the fermentation process and improve cheese texture and flavor.
Processing
Processed Foods
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