Mild Cheddar Cheese
Summary
This mild cheddar cheese is made primarily from pasteurized milk, which is a beneficial ingredient providing essential nutrients. However, the presence of synthetic additives like natamycin and calcium sulfate, which are used as preservatives and firming agents, respectively, detracts from its overall quality. The product is moderately processed, which limits its score despite having a relatively simple ingredient list.
At a glance
Key ingredients 9
Pasteurized MilkGood
Pasteurized milk is the 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 CultureNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of cheese. They consist of beneficial bacteria that aid in the cheese-making process. These cultures are generally considered safe and beneficial for gut health.
Benefits
May support gut health by introducing beneficial bacteria.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for developing the texture and flavor of cheese. Typically derived from animal or microbial sources, they are safe for consumption.
Benefits
Essential for cheese production, aiding in texture and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. It is considered safe and is a natural alternative to synthetic dyes. Annatto does not significantly alter the nutritional profile of cheese.
Risks
Rare cases of allergic reactions have been reported.
Benefits
Provides natural coloring without synthetic additives.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. While effective, it is a synthetic additive that some consumers prefer to avoid. Its use is generally recognized as safe, but it is not essential for cheese quality.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Potato StarchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural ingredient derived from potatoes. While it does not add nutritional value, it is considered safe for consumption.
Benefits
Helps maintain the texture of shredded cheese.
Cellulose PowderNeutral
Cellulose powder is used as an anti-caking agent in shredded cheese. It is derived from plant fibers and is considered safe for consumption. It does not contribute to the nutritional value of cheese.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Calcium SulfateBad
Calcium sulfate is used as a firming agent in cheese. It is a synthetic additive that some consumers may wish to avoid. While generally recognized as safe, it is not necessary for high-quality cheese production.
Risks
Potential for digestive discomfort in sensitive individuals.
Benefits
Provides firmness to cheese texture.
Processing
Processed Foods
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