At a glance
Summary
This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and added color, which are typical ingredients for cheese. However, it is classified as ultra-processed due to the addition of color and its processing level, which limits its score despite having a relatively clean ingredient list. The product lacks harmful additives like seed oils or artificial sweeteners, but the processing level prevents it from achieving a higher rating.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a standard base for cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a common ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides essential proteins and fats necessary for a balanced diet. Pasteurization ensures safety by eliminating harmful bacteria.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.
Benefits
Essential for the cheese-making process, enabling milk coagulation.
Color addedNeutral
Color added is used to achieve a consistent appearance in cheese products. The specific type of colorant is not specified, which can range from natural to artificial sources. Without specific details, the impact on health cannot be fully assessed.
Risks
Potential risks depend on the type of colorant used; artificial colors may have health concerns.
Benefits
Provides a consistent and appealing appearance to the cheese.
Processing
Ultra-Processed Foods
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