At a glance
Summary
This Swiss cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.
Key ingredients 3
Cultured pasteurized part-skim milkNeutral
Cultured pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Part-skim milk reduces fat content, which can be beneficial for those monitoring fat intake.
Benefits
Provides proteins and calcium essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control moisture and inhibits the growth of undesirable bacteria. While necessary in cheese production, excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption of salt can contribute to high blood pressure 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 develop the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are essential for the cheese maturation process.
Benefits
Essential for the development of cheese texture and flavor.
Processing
Processed Foods
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