At a glance
Summary
This cheese product is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 3
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a standard ingredient in cheese production, providing a source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. It is a common ingredient in many dairy products, offering a balance of nutrients.
Benefits
Provides essential nutrients such as protein and calcium, which are important for bone health.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of flavor. They are typically derived from animal or microbial sources and are essential for transforming milk into cheese. The use of enzymes is a traditional practice in cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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