Norvegia lettost, 16% fert
Summary
This cheese product is made from pasteurized milk, cultures, and minimal additives, which contribute to its nutritional value and flavor. The processing level is moderate, but the clean ingredient list and absence of harmful additives allow it to score well within its category. The presence of beneficial cultures enhances its nutritional profile, supporting gut health.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients and is a staple in dairy products.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.
CultureGood
Cultures are beneficial bacteria used in cheese production to develop flavor and texture. They aid in the fermentation process, enhancing the nutritional profile of the cheese. Cultures contribute to gut health by promoting beneficial bacteria.
Benefits
Supports gut health by promoting beneficial bacteria. Enhances flavor and texture of cheese, contributing to its nutritional value.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.
Microbial rennetNeutral
Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet, making it suitable for a wider range of diets. It effectively aids in the cheese-making process without impacting flavor.
Benefits
Provides a vegetarian-friendly option for cheese coagulation, maintaining the traditional cheese-making process.
Maturation cultureNeutral
Maturation cultures are used to develop the flavor and texture of cheese during aging. They contribute to the complexity and depth of flavor in matured cheeses. These cultures are essential for the traditional aging process.
Benefits
Enhances the flavor profile and texture of cheese, contributing to its artisanal qualities.
Processing
Processed Foods
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