At a glance
Summary
This cheese product is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a colorant is minimal and does not significantly impact the overall quality, but the processing level prevents a higher score.
Key ingredients 5
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 is a high-quality source of animal-based protein, which is beneficial for muscle health.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are essential for the development of cheese's characteristic taste.
Benefits
Promotes gut health by supporting beneficial bacteria in the digestive system.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary for flavor, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the cheese production process but do not provide significant nutritional benefits. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is considered safe and does not significantly impact the nutritional profile of cheese.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color without artificial additives.
Processing
Ultra-Processed Foods
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