At a glance
Summary
This sharp cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and added color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of added color and the processing level prevent 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 with no significant health concerns.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact when consumed.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Color addedNeutral
Color added in cheese is often annatto, a natural coloring agent. It is used to achieve a consistent appearance but does not affect nutritional value. The use of natural colorants is generally considered safe.
Benefits
Provides visual appeal without altering the nutritional profile of the cheese.
Processing
Ultra-Processed Foods
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