Queijo Mussarela Fatiado

This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Semi-skimmed milk offers a balance of reduced fat content while maintaining nutritional benefits.

Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues such as hypertension.

Lactase enzyme is added to break down lactose, making the cheese more digestible for lactose-intolerant individuals. It is a beneficial addition for those with lactose sensitivity. The enzyme itself does not alter the nutritional profile of the cheese.

Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in cheese production with no significant health concerns. It does not contribute to the nutritional value of the cheese.

Lactic culture is essential for cheese fermentation, contributing to flavor and texture development. It is a natural component of cheese production. The cultures themselves do not pose health risks and are crucial for the cheese-making process.

Coagulants are used to curdle milk, forming the basis of cheese. They are a necessary part of cheese production and do not significantly impact health. The type of coagulant used can vary, but it generally does not affect the nutritional profile.

Natamycin is a preservative used to prevent mold growth on cheese surfaces. While effective, it is an additive that some consumers prefer to avoid due to its synthetic nature. It does not contribute to the nutritional value of the cheese.