Monterrey jack cheese

75 Good
$1.75 · 8 oz
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Summary

Monterrey jack cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The cheese provides a good source of protein and calcium with minimal additives, making it a healthier choice within processed foods. However, due to its processing level, the score is capped, despite the absence of harmful ingredients.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

Key ingredients 4

Pasteurized Milk
Good

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 serves as a base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Cheese Culture
Good

Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the cheese's taste and digestibility. These cultures contribute to the probiotic content of the cheese.

Benefits

Contributes to flavor development and may support gut health through probiotic activity.

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Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It helps control moisture content and inhibits the growth of undesirable bacteria. While essential in moderation, excessive salt intake can lead to health issues.

Risks

Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to texture and maturation. Typically derived from animal or microbial sources, they are safe for consumption.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

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Processing

Group 3 · Processed

Processed Foods

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