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Nadec Kashkaval

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Common questions

Is Nadec Kashkaval healthy?

Nadec Kashkaval scores 72/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Nadec Kashkaval is a processed cheese made primarily from pasteurized cow's full-fat milk, which provides essential nutrients like calcium and protein.

How processed is Nadec Kashkaval?

Nadec Kashkaval is NOVA Group 3: Processed Foods.

Which ingredients drive Nadec Kashkaval's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Cow's Full Fat Milk, Microbiological Rennet, Lactic Acid Culture count in its favor; Preservative (Sorbic Acid) is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Nadec Kashkaval

nadec
72 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Owned by National Agricultural Development Company
Category Cheese
Summary

Nadec Kashkaval is a processed cheese made primarily from pasteurized cow's full-fat milk, which provides essential nutrients like calcium and protein. The use of microbiological rennet and lactic acid culture contributes positively to the cheese's flavor and texture. However, the presence of sorbic acid as a preservative introduces a synthetic additive, which slightly detracts from its overall health profile.

Key ingredients 5

Pasteurized Cow's Full Fat Milk
Good

This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Benefits

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

Microbiological Rennet
Good

Microbiological rennet is used to coagulate milk in cheese production. It is a vegetarian-friendly alternative to animal rennet. This ingredient is essential for the cheese-making process and does not pose significant health risks.

Benefits

Facilitates the cheese-making process without the use of animal-derived rennet.

Lactic Acid Culture
Good

Lactic acid culture is used in cheese production to develop flavor and texture. It promotes fermentation, which can enhance gut health. This ingredient is beneficial for creating the characteristic taste of cheese.

Benefits

Supports fermentation and may contribute to gut health by promoting beneficial bacteria.

Salt
Neutral

Salt is used for flavor and preservation in cheese. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Preservative (Sorbic Acid)
Bad

Sorbic acid is used as a preservative to prevent mold and yeast growth. While generally recognized as safe, it is a synthetic additive. Overconsumption of preservatives can lead to potential health concerns.

Risks

May cause allergic reactions or sensitivities in some individuals.

Benefits

Helps extend the shelf life of the product by preventing spoilage.

Processing

Group 3 · Processed

Processed Foods

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