KEISARINNA THE EMPRESS CHEESE
Summary
This cheese product is made from cultured pasteurized milk, salt, and enzymes, which are clean and simple ingredients. The processing level is moderate, but the absence of artificial additives, seed oils, or preservatives contributes positively to its score. The high protein content and essential nutrients from the milk further enhance its nutritional profile, making it a healthy choice within its category.
At a glance
Key ingredients 3
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional quality. Culturing enhances flavor and digestibility, making it a beneficial component in cheese.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and microbial activity, contributing to the cheese's texture and shelf life. While essential in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and flavor enhancer, contributing to the cheese's taste and texture.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk and development of flavor. They are typically derived from animal or microbial sources and are essential for transforming milk into cheese. The use of enzymes is standard in cheese production and poses no significant health concerns.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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