At a glance
Summary
This cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.
Key ingredients 3
Cultured pasteurized milkGood
Cultured 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 maintaining nutritional value. Culturing enhances flavor and digestibility, making it a beneficial component of cheese.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common culinary ingredient that helps in controlling moisture and texture in cheese. While it is essential for taste, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's texture and shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, but they are generally safe and necessary for cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and curd formation.
Processing
Processed Foods
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