Grated Parmesan Cheese
Summary
This grated Parmesan cheese is a processed product with a clean ingredient list, primarily composed of pasteurized milk, cheese culture, salt, and enzymes. However, it includes cellulose powder and natamycin, a preservative that extends shelf life but is unnecessary in high-quality cheeses. The presence of these additives and its processing level limit its score, despite the beneficial nutrients provided by the cheese.
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 cultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. The cultures are essential for transforming milk into cheese.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the fermentation process and prevents spoilage. While necessary in cheese production, 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 crucial in cheese-making, aiding in the coagulation of milk. They help convert milk into curds and whey, essential steps in cheese production. Enzymes are naturally occurring and necessary for cheese texture.
Benefits
Essential for the cheese-making process, contributing to texture and flavor.
Cellulose powderNeutral
Cellulose powder is used as an anti-caking agent to prevent cheese from clumping. It is derived from plant fibers and is considered safe for consumption. While it does not add nutritional value, it maintains product quality.
Benefits
Prevents clumping, ensuring even distribution and ease of use.
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 can be seen as unnecessary in fresh, high-quality cheeses.
Risks
Potential for allergic reactions in sensitive individuals and concerns about overuse of preservatives.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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