Gouda Jeune Everyday
Summary
This cheese product is made from high-quality ingredients such as pasteurized cow's milk and lactic cultures, which contribute to its nutritional value and flavor. The ingredient list is clean and free from harmful additives, although it is considered processed due to the cheese-making process. Despite its processing level, the absence of artificial additives and the presence of beneficial ingredients allow it to achieve a high score within its category.
At a glance
Key ingredients 4
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a high-quality source of animal-based protein, offering a complete amino acid profile.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals such as vitamin B12 and phosphorus.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. While necessary in small amounts, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor and preservation in cheese production. Helps maintain the cheese's structure and safety by inhibiting unwanted microbial growth.
Lactic culturesGood
Lactic cultures are beneficial bacteria used in cheese making to ferment lactose into lactic acid. This process is crucial for developing the cheese's flavor and texture. They can also contribute to gut health by promoting a healthy microbiome.
Benefits
Supports the development of cheese flavor and texture. May provide probiotic benefits, supporting digestive health.
Microbial coagulantNeutral
Microbial coagulant is an enzyme used to coagulate milk, forming curds in cheese production. It is a vegetarian alternative to animal rennet, making it suitable for vegetarian diets. The use of microbial coagulants is common in cheese making and does not significantly alter the nutritional profile.
Benefits
Provides a vegetarian-friendly option for cheese coagulation. Ensures the cheese-making process is efficient and consistent.
Processing
Processed Foods
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