parmesan
Summary
This parmesan cheese contains beneficial ingredients like milk and bacterial cultures, which contribute to its nutritional value and flavor. However, the presence of cellulose powder and potassium sorbate, both processed additives, detracts from its overall quality. The product's processing level limits its score, as it includes synthetic preservatives and anti-caking agents.
At a glance
Key ingredients 9
MilkGood
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is minimally processed and forms the base of the cheese. High-quality milk contributes to the overall nutritional value of the product.
Risks
Potential lactose intolerance issues for sensitive individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
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 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.
Modified milk ingredientsNeutral
Modified milk ingredients are used to improve texture and consistency in cheese. They are processed derivatives of milk. While they serve a functional purpose, they are more processed than whole milk.
Risks
May contain additives or be more processed than whole milk, affecting nutritional quality.
Benefits
Helps achieve desired texture and consistency in cheese products.
Bacterial cultureGood
Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture. These cultures can also provide probiotic benefits.
Benefits
Contributes to flavor development and may offer probiotic benefits.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to aid in curd formation. It is a common additive in cheese production. While it serves a functional purpose, it does not contribute significant nutritional value.
Benefits
Assists in curd formation during cheese production.
LipaseNeutral
Lipase is an enzyme used to enhance the flavor profile of cheese. It helps break down fats into fatty acids, contributing to the cheese's taste. It is a natural enzyme but does not provide direct nutritional benefits.
Benefits
Enhances flavor by breaking down fats into flavorful fatty acids.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making. They help coagulate milk, forming curds. These enzymes are a vegetarian alternative to animal rennet.
Benefits
Facilitates milk coagulation and is suitable for vegetarian diets.
Cellulose powderBad
Cellulose powder is used as an anti-caking agent in shredded cheese products. It is derived from plant fibers and is considered a processed additive. While it prevents clumping, it does not provide nutritional benefits.
Risks
May be considered an unnecessary additive in whole food products.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Potassium sorbateBad
Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is a synthetic additive commonly used in processed foods. While effective as a preservative, it is not a natural ingredient.
Risks
Potential for allergic reactions or sensitivities in some individuals.
Benefits
Extends shelf life by preventing mold and yeast growth.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store