At a glance
Summary
This cheese product is made from partially skimmed milk and includes a few additives, such as sodium nitrate, which is used as a preservative but has potential health concerns. The ingredient list is relatively short and includes beneficial components like high-quality protein from milk. However, the presence of sodium nitrate and its processed nature limit its score.
Key ingredients 6
Partially skimmed milkGood
Partially skimmed milk is a source of high-quality protein and essential nutrients like calcium. It is less processed than many other dairy alternatives and retains beneficial nutrients. The reduction in fat content makes it a lower-calorie option while still providing essential vitamins and minerals.
Risks
Potential lactose intolerance or milk allergy concerns for sensitive individuals.
Benefits
Provides essential nutrients such as calcium and vitamin D, supporting bone health and muscle function.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for cheese production, contributing to the texture and flavor of the final product.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production and helps in the fermentation process. While it is necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a common additive in cheese production to ensure proper texture. It does not significantly alter the nutritional profile of the cheese.
Benefits
Improves curd formation and texture in cheese production.
Selected dairy culturesNeutral
Selected dairy cultures are used to ferment milk, contributing to the flavor and texture of cheese. They are essential for the fermentation process and do not pose significant health risks. The use of specific cultures can enhance the cheese's flavor profile.
Benefits
Contributes to the fermentation process, enhancing flavor and texture of the cheese.
Sodium nitrateBad
Sodium nitrate is used as a preservative to prevent bacterial growth in cheese. It is a synthetic additive that can form nitrosamines, which are potential carcinogens. Its use is controversial due to potential health risks associated with long-term consumption.
Risks
May form nitrosamines, which are linked to cancer risk when consumed in large amounts over time.
Benefits
Helps prevent bacterial growth and extends shelf life of cheese.
Processing
Processed Foods
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