Dubliner Cheese Slices
Summary
Dubliner Cheese Slices are made from high-quality ingredients such as pasteurized milk, cheese cultures, and enzymes, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The processing level limits the maximum score, but the absence of artificial additives and the use of beneficial ingredients like cheese cultures are positive factors.
At a glance
Key ingredients 4
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 is a high-quality source of animal-based protein with a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor enhancement and preservation in cheese production. Provides sodium, an essential electrolyte for bodily functions.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Aid in the fermentation process, enhancing flavor and texture. May support digestive health by promoting beneficial gut bacteria.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process and are typically derived from natural sources. Enzymes do not contribute significant nutritional value but are crucial for cheese texture.
Benefits
Essential for the cheese-making process, aiding in milk coagulation. Derived from natural sources, contributing to the development of cheese texture.
Processing
Processed Foods
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