At a glance
Summary
This cheese is made from pasteurized milk, lactic acid, salt, and enzymes, which are simple and traditional ingredients for cheese production. Despite being processed, it avoids harmful additives and maintains a clean label, which supports a higher score within its category. The absence of seed oils, artificial colors, and excessive additives contributes positively to its rating.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral nutritional profile.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
Lactic acidNeutral
Lactic acid is used in cheese production to aid in fermentation and flavor development. It is naturally occurring and generally recognized as safe. It contributes to the tangy taste of cheese without significant nutritional impact.
Benefits
Helps in the fermentation process, enhancing the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making, contributing to taste and shelf life. While essential, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the cheese's shelf life.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for texture development. Their use is standard in cheese production, with no direct nutritional impact.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
Processing
Processed Foods
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