At a glance
Summary
Dubliner Cheese is made from pasteurized cow's milk, salt, cheese cultures, and enzymes, which are traditional ingredients in cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its high-quality protein and essential nutrients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
Pasteurized Cow's MilkGood
Pasteurized cow's milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a staple ingredient in cheese production, providing a rich source of nutrients.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. 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 ingredient in many foods, providing essential sodium for bodily functions. However, excessive consumption can lead to health issues such as high blood pressure.
Risks
Excessive intake of salt can contribute to hypertension and cardiovascular diseases.
Benefits
Provides essential sodium, which is necessary for nerve and muscle function and maintaining fluid balance.
Cheese CulturesNeutral
Cheese cultures are beneficial bacteria used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process, contributing to the unique characteristics of different cheese varieties. These cultures are generally safe and beneficial for gut health.
Benefits
Contribute to the development of flavor and texture in cheese. May support gut health by promoting beneficial bacteria.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, affecting the texture and maturation of the cheese. Typically derived from animal or microbial sources, they are safe for consumption.
Benefits
Essential for the cheese-making process, helping to develop the desired texture and flavor of the cheese.
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