At a glance
Summary
This crumbled feta is made from pasteurized organic cow's milk, which is a high-quality source of protein and calcium. The ingredient list is relatively clean with minimal additives, although the presence of lactic acid indicates some level of processing. Despite being processed, the use of organic milk and the absence of harmful additives contribute positively to its score.
Key ingredients 7
Pasteurized organic cow's milkGood
This ingredient is a high-quality source of protein and calcium, essential for bone health. Being organic, it is free from synthetic pesticides and hormones, enhancing its nutritional profile. Pasteurization ensures safety by eliminating harmful bacteria.
Benefits
Provides essential nutrients like calcium and protein, supporting bone and muscle health. Organic certification ensures a cleaner product with fewer contaminants.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods and provides sodium, an essential mineral. However, excessive intake can lead to health issues such as hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It is generally recognized as safe when used in food processing. It does not significantly alter the nutritional profile of the cheese.
Benefits
Helps in achieving the desired texture and firmness in cheese products.
Microbial enzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese production. They facilitate the coagulation of milk, essential for cheese making. These enzymes are generally considered safe and do not impact the nutritional value of the cheese.
Benefits
Allows for the production of vegetarian-friendly cheese without compromising on texture or flavor.
Lactic acidNeutral
Lactic acid is a natural acid used to adjust the acidity in cheese, aiding in flavor development and preservation. It is produced through fermentation and is generally recognized as safe. It does not provide significant nutritional benefits.
Benefits
Contributes to the tangy flavor profile of cheese and helps in preservation.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They are a natural part of cheese production and are generally considered safe. These cultures do not provide direct nutritional benefits but are crucial for cheese development.
Benefits
Essential for developing the characteristic flavor and texture of cheese through fermentation.
En:e270Bad
En:e270 refers to lactic acid used as an additive, which is generally safe but indicates processing. While naturally occurring in fermented foods, its use as an additive suggests a higher level of processing. It does not offer additional nutritional benefits beyond its natural occurrence.
Risks
May indicate a higher level of processing in the product, which some consumers prefer to avoid.
Benefits
Helps in maintaining the desired acidity and flavor profile in processed foods.
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