At a glance
Summary
This cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and natural colorants, which are all traditional and clean ingredients for cheese production. The use of pasteurized milk and beneficial cheese cultures contributes to a good nutritional profile, providing essential nutrients like calcium and protein. Despite being processed, the absence of harmful additives or seed oils allows it to score well within its category.
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process eliminates harmful bacteria, making it safe for consumption. It is a fundamental ingredient in cheese production, providing a rich nutrient profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Cheese culturesGood
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 nutritional profile of the cheese. These cultures can also contribute to gut health by promoting beneficial gut flora.
Benefits
Contributes to the development of flavor and texture in cheese. May support gut health by promoting beneficial bacteria.
Beta-caroteneGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Acts as a natural colorant and provides antioxidant properties, though its nutritional impact in cheese is minimal.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods, providing essential sodium for bodily functions. However, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium necessary for various bodily functions and helps preserve the cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are crucial for texture development.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk.
Annatto extractNeutral
Annatto extract is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange hue to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to artificial dyes.
Benefits
Provides natural coloring to cheese, enhancing visual appeal without altering taste.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play