Almarai Premium Full Fat Feta Cheese 400g

Fresh cream is a source of high-quality fats and contributes to the creamy texture of cheese. It is minimally processed and provides essential fatty acids. The use of fresh cream indicates a focus on quality ingredients.

Fresh cow's milk is a primary ingredient in cheese, offering a rich source of protein and calcium. It is minimally processed, retaining most of its natural nutrients. The use of fresh milk suggests a commitment to quality and nutrition.

Milk solids are used to enhance the texture and nutritional profile of cheese. They are derived from milk and contain proteins and minerals. While they add nutritional value, they are a processed form of milk.

Milk fat is a natural component of dairy products, providing flavor and texture. It is a source of fat-soluble vitamins and energy. The inclusion of milk fat indicates a focus on traditional cheese-making methods.

Added water is used to adjust the texture and moisture content of the cheese. It is a common practice in cheese production to achieve the desired consistency. Water itself does not contribute nutritional value.

Salt is used as a preservative and flavor enhancer in cheese. It helps in the fermentation process and extends shelf life. While essential in small amounts, excessive consumption can lead to health issues.

E575, or glucono delta-lactone, is used as an acidifying agent to control the pH and texture of cheese. It is a common additive in food processing. It is generally recognized as safe when used in regulated amounts.

E471, or mono- and diglycerides of fatty acids, is used as an emulsifier to improve texture and consistency. It is a processed additive derived from fats. While generally safe, it indicates a higher level of processing.

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in dairy processing. It is generally recognized as safe and does not significantly alter the nutritional profile.

Non-animal rennet is used to coagulate milk in cheese production, suitable for vegetarians. It is derived from microbial or plant sources, offering an alternative to traditional animal rennet. This choice supports dietary preferences and ethical considerations.

Vitamin D3 is added to enhance the nutritional profile of the cheese, supporting bone health and immune function. It is a fat-soluble vitamin that aids in calcium absorption. The addition of Vitamin D3 is beneficial, especially in dairy products.