Cheese
Summary
This cheese product is made from high-quality ingredients such as pasteurized cow's milk, black garlic, and starter cultures, which contribute to its nutritional value and flavor. The processing level is moderate, but the absence of harmful additives and the inclusion of beneficial ingredients like garlic and microbial enzymes support a higher score within its category. The clean ingredient list and the use of natural flavor enhancers like black garlic help maintain a favorable rating despite the processing level cap.
At a glance
Key ingredients 7
Pasteurized Cow's MilkVery Good
Pasteurized cow's milk is a primary source of high-quality protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining essential nutrients. It is a fundamental ingredient in cheese, providing a rich source of vitamins and minerals.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins such as B12 and riboflavin.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria and contributes to the texture of the cheese. While essential in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor enhancement and preservation in cheese making. Plays a role in maintaining fluid balance and nerve function.
Black GarlicGood
Black garlic is aged garlic with enhanced antioxidant properties. The fermentation process increases its health benefits, making it a functional ingredient in foods. It adds a unique flavor profile and potential health benefits to the cheese.
Benefits
Rich in antioxidants, which may support immune function and reduce inflammation. Provides a unique flavor and potential health benefits.
GarlicGood
Garlic is known for its potential health benefits, including antimicrobial and anti-inflammatory properties. It adds flavor and nutritional value to foods. Regular consumption of garlic may support cardiovascular health.
Benefits
Contains compounds that may support heart health and immune function. Adds flavor and nutritional benefits to the cheese.
Starter CultureGood
Starter cultures are essential in cheese making, aiding in the fermentation process. They contribute to the development of flavor and texture in cheese. These cultures can also provide probiotic benefits, supporting gut health.
Benefits
Supports the fermentation process and may offer probiotic benefits. Contributes to the flavor and texture of the cheese.
Microbial EnzymesNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They help coagulate milk, forming curds and whey. These enzymes are crucial for cheese production but do not significantly impact nutritional value.
Benefits
Provides a vegetarian-friendly option for cheese coagulation. Essential for the cheese-making process.
RennetNeutral
Rennet is an enzyme used to coagulate milk, forming curds and whey in cheese production. It is traditionally derived from animal sources but can also be microbial. Rennet is essential for cheese making but does not contribute significant nutritional benefits.
Benefits
Crucial for the cheese-making process, enabling milk coagulation. Provides no direct nutritional benefits.
Processing
Processed Foods
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