At a glance
Summary
This cottage cheese is ultra-processed, which limits its potential health score. It contains carrageenan, a controversial additive linked to potential digestive issues, and several other additives that contribute to its processing level. Despite having a decent protein content, the presence of these additives and its processing level prevent it from scoring higher.
Key ingredients 8
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Enhances flavor and provides a creamy texture to the product.
Cultured grade a pasteurized nonfat milkNeutral
This is a primary ingredient in cottage cheese providing protein and calcium. It is pasteurized to ensure safety and reduce harmful bacteria. However, it lacks the fat content found in whole milk, which may reduce its nutritional richness.
Benefits
Provides a source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used to enhance flavor and act as a preservative. It is a common ingredient in cheese products. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative.
Locust bean gumNeutral
Locust bean gum is used as a thickening agent in foods. It is derived from the seeds of the carob tree and is considered safe for consumption. It helps improve the texture and stability of the product.
Benefits
Improves texture and stability of the product.
Citric acidNeutral
Citric acid is used as a preservative and to add a slight tangy flavor. It is naturally found in citrus fruits and is widely used in food processing. It helps maintain the freshness of the product.
Risks
Excessive consumption may cause tooth enamel erosion.
Benefits
Acts as a preservative and enhances flavor.
Carbon dioxideNeutral
Carbon dioxide is used to maintain freshness by inhibiting microbial growth. It is a common food additive and is generally recognized as safe. It does not contribute any nutritional value.
Benefits
Helps maintain freshness and extend shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and are typically derived from microbial or animal sources. The specific type of enzyme can affect the texture and flavor of the cheese.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
CarrageenanBad
Carrageenan is used as a thickener and stabilizer in dairy products. It is derived from red seaweed but has been linked to digestive issues in some studies. Its use in food products is controversial due to potential inflammatory effects.
Risks
May cause digestive issues and inflammation in sensitive individuals.
Benefits
Provides texture and stability to the product.
Processing
Ultra-Processed Foods
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