At a glance
Summary
This cheese is made from pasteurized milk, salt, microbial rennet, and lactic acid culture, which are clean and straightforward ingredients. The product is processed, but it avoids harmful additives and maintains a high protein content with minimal carbohydrates. The processing level limits its score, but the absence of artificial additives and the use of high-quality milk contribute positively to its rating.
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a high-quality ingredient in cheese production, contributing to its nutritional profile.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential nutrients like vitamin D and B12.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in processed foods, providing sodium necessary for bodily functions. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases if consumed in excess.
Benefits
Provides sodium, an essential mineral for maintaining fluid balance and nerve function.
Microbial rennetNeutral
Microbial rennet is used as a coagulant in cheese-making, derived from microbial sources. It is a vegetarian alternative to animal rennet, making it suitable for a wider range of dietary preferences. It does not significantly alter the nutritional profile of the cheese.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Lactic acid cultureNeutral
Lactic acid culture is used in cheese-making to ferment lactose, contributing to flavor and texture. It is a natural component of cheese production, aiding in the development of beneficial bacteria. This ingredient does not pose significant health concerns.
Benefits
Supports the fermentation process, enhancing flavor and texture of the cheese.
Processing
Processed Foods
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