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Goat cheese

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Goat cheese

78 Good
$5.99 · 4 oz
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Summary

This goat cheese is made from whole pasteurized goat milk, salt, cheese cultures, and enzymes, which are all clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a short ingredient list, contributing to its favorable rating. The use of goat milk provides essential nutrients and may be easier to digest for some individuals compared to cow's milk.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

Key ingredients 4

Whole pasteurized goat milk
Good

Whole pasteurized goat milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional quality. Goat milk is often easier to digest than cow's milk for some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Easier to digest for some people compared to cow's milk.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a natural ingredient with minimal processing involved. While essential for flavor, excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese making. They contribute to the development of flavor and texture in cheese. These cultures can also have probiotic benefits, supporting gut health.

Benefits

Contribute to flavor and texture development in cheese and may offer probiotic benefits.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and are typically derived from natural sources. Enzymes do not pose significant health risks when used in cheese production.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

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Processing

Group 3 · Processed

Processed Foods

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