At a glance
Summary
This cheese product is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for color, with natamycin as a natural mold inhibitor. The ingredient list is relatively clean, with minimal additives and no artificial colors or flavors, which is favorable. However, due to its processing level, the score is capped, reflecting its processed nature compared to more traditional, less processed cheeses.
Key ingredients 6
Pasteurized MilkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese CulturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
May support gut health by promoting beneficial bacteria and contribute to the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for the cheese-making process but do not provide direct nutritional benefits. Typically derived from animal or microbial sources.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to cheese. It is considered safe and does not significantly impact the nutritional profile of the product.
Benefits
Provides natural coloring without artificial additives.
NatamycinBad
Natamycin is a natural mold inhibitor used to prevent spoilage in cheese. While effective, it is an additive that some consumers prefer to avoid. It is generally recognized as safe but may cause allergic reactions in sensitive individuals.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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