At a glance
Summary
This cheese product is made from pasteurized milk, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives and maintains a clean label, which is favorable. However, due to its processing level, the score is capped, preventing it from reaching the highest tier reserved for less processed, organic, or grass-fed options.
Key ingredients 3
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a refined ingredient that does not provide additional trace minerals. While necessary for flavor, 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 in cheese, extending shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide nutritional benefits. Typically derived from microbial or animal sources, they are crucial for texture and flavor development.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Processing
Processed Foods
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