At a glance
Summary
This Parmesan cheese contains beneficial ingredients like high-quality protein and calcium from Parmesan cheese and pasteurized part-skim milk. However, it includes processed additives such as cellulose powder and potassium sorbate, which are used for anti-caking and preservation but do not contribute nutritional benefits. The presence of these additives and the processing level limit its score.
Key ingredients 8
Parmesan CheeseGood
Parmesan cheese is a high-quality source of protein and calcium. It is traditionally aged, which enhances its flavor and nutritional profile. The aging process also reduces lactose content, making it easier to digest for lactose-intolerant individuals.
Risks
Contains high levels of sodium, which may be a concern for individuals with hypertension.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Pasteurized Part-Skim MilkGood
Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk helps reduce the fat content while maintaining nutritional value.
Benefits
Provides essential nutrients such as calcium and protein, important for bone and muscle health.
Cheese CultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process but do not contribute significant nutritional value. The type of enzyme used can vary, including animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
NatamycinNeutral
Natamycin is a natural antifungal agent used to prevent mold growth on cheese surfaces. It is considered safe and is used in minimal amounts. While effective as a preservative, it does not contribute nutritional benefits.
Benefits
Prevents mold growth, helping to preserve cheese quality.
Cellulose PowderBad
Cellulose powder is used as an anti-caking agent to prevent cheese from clumping. It is derived from plant fibers and is considered safe in small amounts. However, it is a processed additive that does not provide nutritional benefits.
Risks
Excessive consumption may lead to digestive issues due to its fiber content.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Potassium SorbateBad
Potassium sorbate is a preservative used to inhibit mold and yeast growth in cheese. It is effective in extending shelf life but is a synthetic additive. Some individuals may experience allergic reactions or sensitivities to preservatives.
Risks
Potential for allergic reactions or sensitivities in some individuals.
Benefits
Extends the shelf life of cheese by preventing mold and yeast growth.
Processing
Processed Foods
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