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SAAREMAA RIIVJUUST laktoosivaba

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Common questions

Is SAAREMAA RIIVJUUST laktoosivaba healthy?

SAAREMAA RIIVJUUST laktoosivaba scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese product is made from pasteurized milk, salt, starter, and rennet, which are typical ingredients for traditional cheese.

How processed is SAAREMAA RIIVJUUST laktoosivaba?

SAAREMAA RIIVJUUST laktoosivaba is NOVA Group 3: Processed Foods.

Which ingredients drive SAAREMAA RIIVJUUST laktoosivaba's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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SAAREMAA RIIVJUUST laktoosivaba

Mo Saaremaa
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Estover
Category Cheese
Summary

This cheese product is made from pasteurized milk, salt, starter, and rennet, which are typical ingredients for traditional cheese. The absence of harmful additives or seed oils contributes positively to its score. However, due to its processing level, the score is capped, but the clean ingredient list allows it to reach the upper limit for its category.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a standard practice in cheese production to ensure quality and safety.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Rennet
Good

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

Benefits

Essential for curd formation in cheese making, contributing to the final texture and structure.

See more about Rennet →
Firming agent CaCl2
Neutral

Calcium chloride is used as a firming agent in cheese to improve texture. It is a common additive in cheese making to aid in curd formation. It does not significantly impact the nutritional profile of the cheese.

Benefits

Helps in achieving the desired texture and firmness in cheese products.

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a standard ingredient in cheese production to enhance taste and extend shelf life. While necessary, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Starter
Neutral

Starter cultures are essential for cheese fermentation, contributing to flavor and texture development. They consist of beneficial bacteria that initiate the fermentation process. These cultures are crucial for transforming milk into cheese.

Benefits

Facilitates the fermentation process, enhancing flavor and texture in cheese.

Processing

Group 3 · Processed

Processed Foods

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