At a glance
Summary
This cheese product is made from pasteurized milk and contains starter cultures and enzymes, which are typical for cheese production. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of non-animal rennet and lipase contributes to its processing classification, but these are not inherently harmful.
Key ingredients 5
Pasteurised milkGood
Pasteurised milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Starter culturesNeutral
Starter cultures are used in cheese production to initiate fermentation, contributing to flavor and texture. They are generally considered safe and beneficial for the fermentation process. These cultures help develop the cheese's characteristic taste and improve digestibility.
Benefits
Contributes to the development of flavor and texture in cheese.
Milk saltNeutral
Milk salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese-making and does not pose significant health concerns when consumed in moderation. The salt content helps in the preservation and flavor enhancement of the cheese.
Risks
Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes such as non-animal rennet and lipase are used in cheese-making to coagulate milk and develop flavor. These enzymes are essential for the cheese-making process and are generally safe. They help in the breakdown of milk proteins, contributing to texture and flavor.
Benefits
Essential for coagulating milk and developing cheese flavor.
En:e1104Bad
En:e1104, also known as lipase, is an enzyme used in cheese production to enhance flavor. While it is a natural enzyme, its use in ultra-processed foods can be concerning due to the overall processing level. It is not inherently harmful but contributes to the ultra-processed nature of the product.
Risks
May contribute to the ultra-processed classification of the product, which is associated with potential health concerns.
Benefits
Enhances flavor development in cheese.
Processing
Ultra-Processed Foods
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