Finely Shredded Parmesan
Summary
This finely shredded parmesan cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a high protein content, making it a nutritious choice within its category. The processing level limits its score, but the absence of artificial additives and the use of beneficial ingredients support a high rating.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk helps reduce fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial gut flora.
Benefits
Contributes to the development of cheese flavor and texture, and may support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not contribute significant nutritional value. The use of microbial or animal-derived enzymes can vary based on production methods.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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