At a glance
Summary
This Gouda cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for 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 annatto as a colorant is minimal and does not significantly impact the overall quality, but the processing level imposes a cap on the score.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It is a common ingredient in many foods and helps in the fermentation process. However, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Being a natural additive, it is generally considered safe.
Risks
Some individuals may experience allergic reactions or sensitivities to annatto.
Benefits
Provides natural coloring without synthetic additives.
Processing
Ultra-Processed Foods
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