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CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK

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Common questions

Is CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK healthy?

CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from high-quality ingredients such as pasteurized sheep's and goat's milk, which are rich in protein and essential nutrients.

How processed is CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK?

CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK is NOVA Group 3: Processed Foods.

Which ingredients drive CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep's milk, Goat's milk, Natural sea salt 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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CHEESE PRODUCT IN BRINE FROM PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK

ΗΠΕΙΡΟΣ
78 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by OPTIMA S.A.
Category Cheese
Summary

This cheese product is made from high-quality ingredients such as pasteurized sheep's and goat's milk, which are rich in protein and essential nutrients. The use of natural sea salt and vegetarian rennet contributes to a clean label with minimal additives. Despite being processed, the absence of harmful ingredients and the presence of beneficial components support a favorable score within the processing level cap.

Key ingredients 5

Pasteurized sheep's milk
Good

Sheep's milk is a rich source of protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria. It provides a unique flavor profile and is often easier to digest than cow's milk.

Risks

Some individuals may be allergic to sheep's milk proteins.

Benefits

Rich in protein, calcium, and vitamins, supporting bone health and muscle function.

See more about Pasteurized sheep's milk →
Goat's milk
Good

Goat's milk is known for its digestibility and nutritional profile. It contains less lactose than cow's milk, making it suitable for some lactose-intolerant individuals. It also provides a good balance of fats and proteins.

Risks

Potential allergen for those sensitive to goat's milk proteins.

Benefits

Offers essential nutrients like calcium and vitamin A, supporting bone health and immune function.

Natural sea salt
Good

Natural sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor without the additives found in refined salts. Its mineral content can vary based on the source.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

Benefits

Provides essential sodium and trace minerals that are important for fluid balance and nerve function.

Vegetarian rennet
Neutral

Vegetarian rennet is used to coagulate milk in cheese production. It is derived from microbial or plant sources, making it suitable for vegetarians. It does not significantly impact the nutritional profile of cheese.

Benefits

Allows for cheese production without animal-derived rennet, catering to vegetarian diets.

See more about Vegetarian rennet →
Lactic acid culture
Neutral

Lactic acid culture is used in cheese making to ferment lactose into lactic acid. It contributes to the development of flavor and texture in cheese. It is a standard component in cheese production.

Benefits

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

Processing

Group 3 · Processed

Processed Foods

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