ORGANIC REDUCED FAT 2% COTTAGE CHEESE
Summary
This organic reduced fat cottage cheese is made with high-quality ingredients like organic milk, cream, and cultures, which contribute to its nutritional value and clean label. The product is processed, but it avoids harmful additives and uses only one safe additive, maintaining a relatively clean ingredient list. Its processing level limits the score, but the organic certification and absence of problematic ingredients support a favorable rating.
At a glance
Key ingredients 6
Nonfat milkVery Good
Nonfat milk is a high-quality source of protein and calcium, essential for bone health. Being organic, it is free from synthetic pesticides and hormones. It provides a rich amino acid profile beneficial for muscle repair and growth.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Organic certification ensures it is free from synthetic additives.
Whole milkGood
Whole milk provides essential fats and fat-soluble vitamins like A and D. The organic certification indicates it is produced without synthetic hormones or pesticides. It contributes to the creamy texture and flavor of the cheese.
Risks
Excessive consumption may contribute to increased calorie intake and potential weight gain.
Benefits
Provides essential fats and vitamins, contributing to overall nutritional balance. Organic production enhances its health profile.
CreamGood
Cream adds richness and a smooth texture to the cheese, enhancing its palatability. Being organic, it is free from artificial additives and hormones. It provides a source of healthy fats that can support satiety.
Risks
High in calories and fats, which may lead to weight gain if consumed in excess.
Benefits
Enhances flavor and texture while providing healthy fats. Organic certification ensures a cleaner ingredient profile.
Celtic sea saltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential trace minerals and enhances flavor. Used traditionally in cheese making for preservation.
CulturesVery Good
Cultures are essential for the fermentation process, contributing to the cheese's texture and flavor. They promote gut health by introducing beneficial bacteria. The use of cultures is a natural method to enhance nutritional value.
Benefits
Supports gut health and enhances flavor through natural fermentation. Contributes to the cheese's nutritional profile.
Mucor miehei proteaseNeutral
Mucor miehei protease is an enzyme used to coagulate milk, aiding in cheese production. It is a microbial rennet alternative suitable for vegetarians. This enzyme is widely used in cheese making for its efficiency and consistency.
Benefits
Facilitates cheese production and is suitable for vegetarian diets. Provides a consistent and efficient coagulation process.
Processing
Processed Foods
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