At a glance
Summary
This cheese product is made from pasteurized milk, cultures, salt, and enzymes, which are typical ingredients for traditional cheese. It is processed but maintains a clean ingredient list without any artificial additives or seed oils. The processing level limits its maximum score, but the absence of harmful substances and the use of basic, recognizable ingredients support a high rating within its category.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in many dairy products.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
Starter cultureNeutral
Starter cultures are used in cheese production to initiate fermentation, contributing to flavor and texture. They are generally considered safe and beneficial for the fermentation process. The specific strains used can vary, affecting the final product's characteristics.
Benefits
Facilitates the fermentation process, enhancing flavor and potentially contributing to gut health.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many processed foods. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial rennetNeutral
Microbial rennet is used to coagulate milk in cheese production, providing an alternative to animal-derived rennet. It is suitable for vegetarians and widely used in the cheese industry. The microbial source can vary, but it generally performs the same function as traditional rennet.
Benefits
Allows for the coagulation of milk, essential in cheese-making, and is suitable for vegetarian diets.
Ripening cultureNeutral
Ripening cultures are used to develop flavor and texture in cheese over time. They are essential for the maturation process, contributing to the unique characteristics of the cheese. The specific cultures used can vary, influencing the final taste and texture.
Benefits
Contributes to the development of flavor and texture in cheese during the aging process.
Processing
Processed Foods
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