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Klovborg ost 26% fedt

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Common questions

Is Klovborg ost 26% fedt healthy?

Klovborg ost 26% fedt scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from pasteurized milk, salt, microbial rennet, and lactic acid culture, which are all clean and simple ingredients.

How processed is Klovborg ost 26% fedt?

Klovborg ost 26% fedt is NOVA Group 3: Processed Foods.

Which ingredients drive Klovborg ost 26% fedt's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Microbial rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Klovborg ost 26% fedt

Arla
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Arla Foods Amba
Category Cheese
Summary

This cheese product is made from pasteurized milk, salt, microbial rennet, and lactic acid culture, which are all clean and simple ingredients. The processing level is moderate, but the absence of harmful additives or seed oils supports a higher score within its category. The product provides a good source of protein and calcium, essential for bone health, while maintaining a clean label.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals, contributing to overall nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals.

See more about Pasteurized milk →
Microbial rennet
Good

Microbial rennet is used to coagulate milk in cheese production, offering a vegetarian alternative to animal rennet. It is derived from microbial sources, ensuring consistent quality and safety. This ingredient supports the cheese-making process without animal-derived enzymes.

Benefits

Provides a vegetarian-friendly option for cheese coagulation, supporting cheese production without animal-derived enzymes.

See more about Microbial rennet →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

Excessive salt intake may contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Lactic acid culture
Neutral

Lactic acid culture is essential for fermenting milk into cheese, contributing to flavor and texture development. It is a natural component in cheese-making, promoting beneficial bacterial growth. This ingredient is crucial for the fermentation process, enhancing cheese quality.

Benefits

Promotes fermentation and flavor development in cheese, supporting beneficial bacterial growth.

Processing

Group 3 · Processed

Processed Foods

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