At a glance
Summary
This cheese is made from pasteurized milk, salt, bacterial culture, and rennet, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients. The simplicity and quality of its ingredients allow it to score well within the processed food category, although it is capped due to its processing level.
Key ingredients 4
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the coagulation process in cheese making, contributing to texture.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral nutritional profile.
Benefits
Provides a source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, it does not offer additional nutritional benefits.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture. They help in the breakdown of lactose and development of cheese characteristics. While beneficial for cheese production, they do not provide direct health benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture of cheese.
Processing
Processed Foods
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