Swiss Cheese
Summary
This Swiss cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are clean and high-quality ingredients. The product provides essential nutrients like protein and calcium, and the processing level is moderate, which limits the score despite the absence of harmful additives. The short ingredient list and lack of artificial substances contribute positively to its rating.
At a glance
Key ingredients 3
Cultured pasteurized part-skim milkGood
This ingredient is a primary component of cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process can improve gut health by introducing probiotics.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for flavor, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor development and preservation in cheese. Helps maintain the structural integrity of the cheese during aging.
EnzymesGood
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from natural sources, they are essential for transforming milk into cheese.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation. Contributes to the development of cheese texture and flavor.
Processing
Processed Foods
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