At a glance
Summary
This cheese product is made from pasteurized milk with minimal additives, including citric and lactic acids, which are commonly used in cheese production. The presence of beneficial ferments supports gut health, and the ingredient list is relatively clean with no harmful substances. However, due to its processing level, the score is capped, but it remains a healthy option within its category.
Key ingredients 7
FermentsGood
Ferments are beneficial bacteria used in cheese production to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional profile of the cheese. Fermented foods can support gut health.
Benefits
Supports gut health by providing probiotics and enhances the flavor and texture of cheese.
Pasteurized milkNeutral
Pasteurized milk is a common dairy ingredient providing protein and calcium. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in many dairy products.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health.
SaltNeutral
Salt is used for flavor and preservation in cheese products. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
Citric acidNeutral
Citric acid is used as an acidity regulator and preservative. It is naturally found in citrus fruits but often produced industrially for food use. It helps maintain the stability and flavor of the product.
Risks
Excessive consumption may cause gastrointestinal discomfort in sensitive individuals.
Benefits
Helps preserve the product and maintain its flavor profile.
Lactic acidNeutral
Lactic acid is used to regulate acidity and is a natural byproduct of fermentation. It is generally recognized as safe and contributes to the tangy flavor of cheese. It is a common additive in dairy products.
Benefits
Contributes to the flavor and preservation of the cheese.
CoagulantNeutral
Coagulants are used to curdle milk in cheese production. They can be derived from animal, microbial, or plant sources. This ingredient is essential for cheese making but does not provide additional nutritional benefits.
Benefits
Essential for the cheese-making process, allowing milk to form curds.
Vitamin DNeutral
Vitamin D is added to enhance the nutritional profile of the product. It is important for bone health and immune function. Fortification helps address common deficiencies in the general population.
Benefits
Supports bone health and immune function, addressing common dietary deficiencies.
Processing
Processed Foods
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