At a glance
Summary
This goat cheese is made from high-quality pasteurized goat milk, which is a good source of protein and essential nutrients. However, it contains potassium nitrite as a preservative, which is controversial due to potential health risks associated with nitrosamines. The product is moderately processed, which limits its score despite having a relatively clean ingredient list.
Key ingredients 7
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 D, and medium-chain fatty acids that support bone health and energy metabolism.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the cheese-making process by coagulating milk, essential for cheese production.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and bacterial growth. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It helps stabilize milk proteins and enhance the texture of the cheese. It is generally recognized as safe when used in food processing.
Benefits
Helps improve the texture and firmness of cheese, contributing to a better quality product.
Lactic culturesNeutral
Lactic cultures are beneficial bacteria used in cheese production to ferment lactose into lactic acid. They contribute to the flavor and texture of the cheese. These cultures are essential for developing the characteristic taste of cheese.
Benefits
Promotes the development of flavor and texture in cheese, and may support gut health.
LysozymeNeutral
Lysozyme is an enzyme derived from egg whites used as a preservative in cheese. It helps inhibit the growth of unwanted bacteria, ensuring product safety. It is generally recognized as safe but may cause allergic reactions in sensitive individuals.
Risks
Potential allergen for individuals with egg allergies.
Benefits
Acts as a natural preservative, enhancing the safety and shelf life of cheese.
Potassium nitriteBad
Potassium nitrite is used as a preservative to prevent bacterial growth in processed foods. It can form nitrosamines, which are potentially carcinogenic, especially when exposed to high heat. Its use is controversial due to potential health risks.
Risks
Potential formation of nitrosamines, which are linked to cancer risk.
Benefits
Helps prevent the growth of harmful bacteria in food products.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play