At a glance
Summary
This cheese is made from pasteurized goat milk, which is a high-quality source of protein and nutrients, and is often easier to digest than cow's milk. The ingredient list is short and clean, with only one additive, calcium chloride, used as a stabilizer. Despite being processed, the minimal use of additives and the presence of beneficial ingredients contribute to a favorable score.
Key ingredients 4
Goat milkGood
Goat milk is a high-quality source of protein and essential nutrients. It is often easier to digest than cow's milk due to its smaller fat globules and different protein structure. Additionally, it provides beneficial fatty acids and vitamins.
Risks
Some individuals may have allergies or intolerances to goat milk proteins.
Benefits
Rich in calcium, vitamin A, and medium-chain fatty acids that support bone health and metabolism.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the cheese-making process, allowing milk to coagulate and form cheese curds.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production and provides essential sodium. However, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Provides essential sodium necessary for various bodily functions.
Calcium chlorideNeutral
Calcium chloride is used as a stabilizer in cheese making to improve texture and firmness. It is a common additive in cheese production and is generally recognized as safe. It helps maintain the structural integrity of the cheese.
Benefits
Helps improve the texture and firmness of cheese, contributing to a better quality product.
Processing
Processed Foods
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