st Albert marble cheddar cheese
Summary
This cheese product is made from high-quality ingredients such as pasteurized milk and bacterial cultures, which contribute to its nutritional value and digestibility. However, it is considered processed due to the inclusion of additives like calcium chloride and microbial enzyme, which are common in cheese production. The product's clean ingredient list and absence of harmful additives support a favorable score, but the processing level limits its maximum potential rating.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Bacterial cultureGood
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They help in the breakdown of lactose, making cheese more digestible for lactose-intolerant individuals. These cultures also enhance the probiotic content of the cheese.
Benefits
Improves digestibility and may provide probiotic benefits, supporting gut health.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the growth of undesirable bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor, contributing to the cheese's shelf life.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production to ensure consistent texture. While it is generally recognized as safe, it does not contribute significant nutritional benefits.
Benefits
Improves cheese texture and curd formation, aiding in the cheese-making process.
Microbial enzymeNeutral
Microbial enzymes are used as a substitute for animal rennet in cheese production. They facilitate the coagulation of milk, essential for cheese formation. These enzymes are suitable for vegetarian cheese production.
Benefits
Allows for vegetarian-friendly cheese production and aids in milk coagulation.
Processing
Processed Foods
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