At a glance
Summary
This feta cheese is made from pasteurized sheep and goat milk, salt, milk cultures, and microbial rennet, which are traditional ingredients for cheese. The product is processed but maintains a clean ingredient list without any artificial additives or preservatives. Its nutritional profile is strong, with a good balance of protein and healthy fats, making it a wholesome choice within its category.
Key ingredients 5
Pasteurized sheep milkGood
Sheep milk is rich in nutrients and provides a good source of protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It is often easier to digest than cow's milk for some individuals.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
Pasteurized goat milkNeutral
Goat milk is a nutritious alternative to cow's milk, offering a different protein structure that may be easier to digest for some people. Pasteurization ensures the milk is safe for consumption by killing harmful bacteria. It lacks the same level of lactose as cow's milk, which can be beneficial for lactose-sensitive individuals.
Risks
May cause allergic reactions in individuals sensitive to goat milk proteins.
Benefits
Contains essential nutrients and may be easier to digest for those with lactose intolerance.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps in the fermentation process and extends the shelf life of the product. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, aiding in the fermentation process.
Milk culturesNeutral
Milk cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They help in breaking down lactose and can improve digestibility. The specific strains used can vary, impacting the final taste and nutritional profile of the cheese.
Benefits
Aid in the fermentation process, enhancing flavor and potentially improving digestibility.
Microbial rennetNeutral
Microbial rennet is used as a coagulant in cheese making, derived from microbial sources rather than animal. It is suitable for vegetarians and helps in curdling milk to form cheese. The use of microbial rennet is a sustainable alternative to traditional animal rennet.
Benefits
Suitable for vegetarians and supports sustainable cheese production.
Processing
Processed Foods
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