At a glance
Summary
This goat cheese is made from whole pasteurized goat milk, salt, cheese cultures, and enzymes, which are all high-quality ingredients with minimal processing. The product is a traditional cheese with a clean label, free from artificial additives or seed oils, which supports a high score despite its processing level. Its nutritional profile, including a good balance of protein and fat, further contributes to its favorable rating.
Key ingredients 4
Whole pasteurized goat milkGood
Whole pasteurized goat milk is a high-quality source of protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. Goat milk is often easier to digest than cow's milk due to its unique protein structure.
Risks
Some individuals may have allergies or intolerances to goat milk proteins.
Benefits
Rich in calcium, vitamin D, and medium-chain fatty acids that support bone health and energy metabolism.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, providing necessary sodium content. While essential in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Provides essential sodium for electrolyte balance and flavor enhancement.
Cheese culturesNeutral
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They help develop flavor and texture in cheese products. These cultures are essential for the traditional cheesemaking process.
Benefits
Contribute to the development of flavor and texture in cheese, and may support gut health through probiotic effects.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk and form curds. They are crucial for the cheese-making process, aiding in texture and flavor development. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the coagulation process in cheese-making, contributing to the final texture and flavor of the cheese.
Processing
Processed Foods
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