KESO Laktosfri Cottage Cheese Mini Naturell
Summary
This lactose-free cottage cheese has a good protein content and is suitable for those with lactose intolerance. However, it is considered ultra-processed due to the presence of additives like modified starch and potassium sorbate, which are used to enhance texture and preserve the product. The processing level and use of synthetic preservatives limit its overall healthiness despite the beneficial inclusion of milk.
At a glance
Key ingredients 7
MilkGood
Milk is a primary source of protein and calcium, essential for bone health. It is pasteurized to eliminate harmful bacteria, ensuring safety for consumption. Lactose-free processing makes it suitable for lactose-intolerant individuals.
Risks
Potential allergen for individuals with milk protein allergies.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Lactose-free variant provides an option for those with lactose intolerance.
Modified starchNeutral
Modified starch is used as a thickening agent to improve texture and stability. It undergoes chemical or physical modifications to enhance its properties. Generally considered safe, but offers no significant nutritional benefits.
Benefits
Provides improved texture and stability to the product without significant nutritional benefits.
SaltNeutral
Salt is used to enhance flavor and act as a preservative. It is a common ingredient in cheese products to improve taste. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending shelf life.
Potassium sorbateBad
Potassium sorbate is a preservative used to inhibit mold and yeast growth. It is synthetically produced and commonly used in processed foods. Some studies suggest potential allergic reactions and sensitivities.
Risks
May cause allergic reactions or sensitivities in some individuals.
Benefits
Effectively prevents spoilage by inhibiting mold and yeast growth, extending product shelf life.
CulturesNeutral
Cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheese-making process, contributing to texture and taste. Generally considered safe with no significant health risks.
Benefits
Contributes to the development of flavor and texture in cheese.
Lactase enzymeNeutral
Lactase enzyme is added to break down lactose, making the product suitable for lactose-intolerant individuals. It is derived from microbial sources and is generally recognized as safe. Provides no additional nutritional benefits beyond lactose digestion.
Benefits
Enables lactose-intolerant individuals to consume dairy products without discomfort.
Rennet enzymeNeutral
Rennet enzyme is used in cheese-making to coagulate milk, forming curds. It can be derived from animal or microbial sources and is essential for cheese production. Generally considered safe with no significant health risks.
Benefits
Essential for coagulating milk in cheese production, contributing to texture and structure.
Processing
Ultra-Processed Foods
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