At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. The ingredient list is clean and free from harmful additives, but the product is processed, which limits its maximum score. Despite being processed, it maintains a high score due to its simple and traditional ingredient composition.
Key ingredients 5
Pasteurized MilkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein and fats.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese CultureGood
Cheese culture is essential for the fermentation process in cheese production, contributing to flavor and texture. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health.
Benefits
Contributes to the development of cheese flavor and texture, and may support gut health through beneficial bacteria.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient that enhances taste. However, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for transforming milk into cheese. Typically derived from animal or microbial sources, they are a standard part of cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. It is considered safe and is a traditional coloring agent in cheese. It does not affect the flavor or nutritional profile of the cheese.
Benefits
Provides natural color without affecting the flavor or nutritional value of the cheese.
Processing
Processed Foods
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