Shredded Parmesan
Summary
This shredded Parmesan cheese is a processed product with a clean ingredient list, primarily composed of pasteurized milk, cheese culture, and salt, which are beneficial for nutrition and flavor. However, the presence of natamycin as a preservative slightly detracts from its overall quality. Despite being processed, it maintains a relatively simple composition with minimal additives, which supports a moderate score.
At a glance
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 serves as a high-quality base for cheese production.
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.
Benefits
May support gut health due to the presence of beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods. While necessary for flavor, excessive consumption 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.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process. Typically derived from animal or microbial sources, they are generally safe for consumption.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Cellulose powderNeutral
Cellulose powder is used as an anti-caking agent to prevent cheese shreds from clumping. It is derived from plant fibers and is generally considered safe. While it does not add nutritional value, it helps maintain product quality.
Benefits
Helps maintain product quality by preventing clumping.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent that extends the shelf life of dairy products. While effective, its use as a preservative is not necessary in all cheese products.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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