Feta P.D.O. Cheese in Brine
Summary
This feta cheese is made from high-quality ingredients like pasteurized sheep's and goat's milk, which are nutritious and provide essential nutrients. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports its favorable rating. The presence of beneficial bacterial cultures further enhances its nutritional profile, although the processing level slightly limits its score potential.
At a glance
Key ingredients 9
Pasteurized sheep's milkVery Good
Pasteurized sheep's milk is a high-quality source of protein and essential nutrients. It provides a rich flavor and is often easier to digest than cow's milk. The pasteurization process ensures safety by eliminating harmful bacteria.
Benefits
Rich in protein, calcium, and vitamins A and D, supporting bone health and immune function.
Pasteurized goat's milkVery Good
Pasteurized goat's milk is a nutritious alternative to cow's milk, offering a unique flavor and digestibility. It is rich in essential nutrients and beneficial for those with lactose intolerance. Pasteurization ensures the elimination of harmful pathogens.
Benefits
Provides high-quality protein, calcium, and medium-chain fatty acids that may support metabolism.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps in the fermentation process and extends shelf life. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese, contributing to the overall taste profile.
Bacterial cultureGood
Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture while also providing potential probiotic benefits. The use of specific cultures can enhance the nutritional profile of the cheese.
Benefits
May offer probiotic benefits that support gut health and digestion.
Microbial enzymeNeutral
Microbial enzymes are used as a coagulant in cheese production, providing an alternative to animal rennet. They are crucial for curd formation and texture development. This ingredient is suitable for vegetarian cheese production.
Benefits
Facilitates cheese production without animal-derived rennet, suitable for vegetarians.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It helps maintain the structural integrity of the cheese during processing. This additive is generally recognized as safe in small quantities.
Risks
Excessive consumption may lead to hypercalcemia, but this is unlikely in typical dietary amounts.
Benefits
Enhances curd formation and texture in cheese production.
LipaseNeutral
Lipase is an enzyme that enhances the flavor profile of cheese by breaking down fats. It contributes to the development of characteristic flavors in aged cheeses. This enzyme is naturally present in milk and added to intensify taste.
Benefits
Improves flavor complexity and depth in cheese.
WaterNeutral
Water is used in the brining process to dissolve salt and create a preservation medium. It helps maintain the moisture content and texture of the cheese. The use of water is essential for the brining process but does not contribute nutritional value.
Benefits
Essential for the brining process, maintaining cheese texture and moisture.
Lactic acidNeutral
Lactic acid is a natural acidifier used in cheese production to adjust pH levels. It aids in flavor development and preservation. This compound is naturally produced during fermentation and is safe for consumption.
Benefits
Contributes to flavor development and preservation in cheese.
Processing
Processed Foods
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