Mini Boccocini

Santa Lucia
75 Good
View on Amazon

Summary

This cheese product is made from pasteurized milk, microbial enzyme, bacterial culture, and calcium chloride, which are clean and straightforward ingredients. The processing level is moderate, but the absence of harmful additives or seed oils allows it to achieve a high score within its category. The product's nutritional profile, with a good balance of protein and fats, further supports its positive rating.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality source of animal-based protein, beneficial for muscle maintenance and bone health.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Microbial enzyme
Neutral

Microbial enzymes are used in cheese production to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources, making them suitable for vegetarian products. These enzymes do not significantly alter the nutritional profile of the cheese.

Benefits

Allows for cheese production without animal rennet, suitable for vegetarians.

Bacterial culture
Neutral

Bacterial cultures are essential in cheese making, aiding in fermentation and flavor development. They contribute to the texture and taste of the cheese without adding harmful substances. These cultures are a standard part of cheese production and do not pose health risks.

Benefits

Contributes to the development of flavor and texture in cheese.

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Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production and does not significantly impact the nutritional value. This ingredient is generally recognized as safe when used in food processing.

Benefits

Enhances curd formation and texture in cheese production.

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Processing

Group 3 · Processed

Processed Foods

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