Fiocco di latte

Milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. It is minimally processed in this product, retaining its natural benefits. The use of fresh milk indicates a focus on quality and nutritional value.

Salt is used for flavor enhancement and preservation in cheese products. It is a common ingredient in cheese making, providing necessary taste and texture. The amount used should be moderate to avoid excessive sodium intake.

Lactic cultures are used in cheese making to ferment lactose into lactic acid, aiding in flavor and texture development. They are essential for the fermentation process, contributing to the characteristic taste of cheese. The use of cultures is standard in cheese production and poses no significant health risks.

Rennet is an enzyme used to coagulate milk, forming curds and whey in cheese production. It is a traditional ingredient in cheese making, essential for texture and consistency. The use of rennet is standard and does not pose significant health concerns.

Sodium alginate is used as a thickening agent in processed foods, including cheese. It is derived from brown seaweed and is used to improve texture and stability. While generally recognized as safe, its use in ultra-processed foods can be seen as a negative due to the potential for over-processing.