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Hochland Feta din lapte de oaie si capra

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Common questions

Is Hochland Feta din lapte de oaie si capra healthy?

Hochland Feta din lapte de oaie si capra scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese is made from pasteurized sheep and goat milk, which are both nutritious and provide essential nutrients like calcium and protein.

How processed is Hochland Feta din lapte de oaie si capra?

Hochland Feta din lapte de oaie si capra is NOVA Group 3: Processed Foods.

Which ingredients drive Hochland Feta din lapte de oaie si capra's score?

In Scout's ingredient-by-ingredient analysis, Sheep milk, Goat milk, 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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Hochland Feta din lapte de oaie si capra

Hochland
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Hochland Group
Category Cheese
Summary

This feta cheese is made from pasteurized sheep and goat milk, which are both nutritious and provide essential nutrients like calcium and protein. The product has a clean ingredient list with minimal additives, consisting mainly of milk, salt, and cultures. Despite being processed, the absence of harmful additives and the use of high-quality milk contribute to its favorable rating.

Key ingredients 5

Sheep milk
Good

Sheep milk is a rich source of protein and essential nutrients. It contains higher levels of calcium and vitamins compared to cow's milk. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

Potential allergen for individuals with dairy sensitivities.

Benefits

Provides high-quality protein and essential vitamins and minerals, supporting bone health and overall nutrition.

Goat milk
Good

Goat milk is known for its digestibility and nutritional profile. It contains medium-chain fatty acids that are easier to digest. Pasteurization ensures safety by reducing microbial risks.

Risks

May cause allergic reactions in those sensitive to dairy.

Benefits

Offers a good source of protein and essential nutrients, with a composition that may be easier to digest for some individuals.

Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for the cheese-making process, aiding in curd formation.

See more about Rennet →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. The amount used is typical for cheese products.

Risks

Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.

See more about Salt →
Lactic cultures
Neutral

Lactic cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. These cultures are naturally occurring and safe for consumption.

Benefits

Contribute to the development of flavor and texture in cheese.

See more about Lactic cultures →

Processing

Group 3 · Processed

Processed Foods

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