SLICED PROVOLONE CHEESE

WILDER
75 Good
View on Amazon

Summary

This sliced provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are clean and straightforward ingredients for a processed cheese product. The minimal ingredient list and absence of harmful additives contribute positively to its rating. However, as a processed food, its score is capped due to its processing level, despite the high-quality base ingredients.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by BJ's Wholesale Club / Corporate Brands
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

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Cheese culture
Neutral

Cheese culture is used to initiate the fermentation process in cheese making. It consists of beneficial bacteria that help develop flavor and texture. While essential for cheese production, it does not provide direct nutritional benefits.

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and helps control moisture content. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

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. Typically derived from animal or microbial sources, they are crucial for texture development.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

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Processing

Group 3 · Processed

Processed Foods

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