New York Extra Sharp Yellow Cheddar Cheese
Summary
This cheddar cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for color, which are all standard ingredients for cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. The presence of annatto, a natural colorant, does not significantly detract from its quality, allowing it to score well within the processed food category.
At a glance
Key ingredients 5
Pasteurized milkGood
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 cultures to develop flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the cheese-making process to develop flavor and texture. They play a crucial role in fermentation, enhancing the nutritional profile of the cheese. These cultures can also contribute to gut health when consumed.
Benefits
Contributes to the development of flavor and texture in cheese and may support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its yellow hue. It is minimally processed and considered safe for consumption. Annatto does not affect the flavor or nutritional value of the cheese.
Benefits
Provides natural coloring without affecting flavor or nutrition.
Processing
Processed Foods
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