Original Pasteurized Recipe Cheese Product

How it scored 65 / 100

Nutrition snapshot

Ingredients 18 listed

• 1 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 2 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 3 Milk Protein Concentrate
  Concentrated dairy protein product (40-90% protein) made by ultrafiltration of skim milk; contains both casein and whey proteins.
  Low
• 4 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 5 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 6 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 7 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 8 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Calcium Phosphates
  Group of calcium phosphate compounds (mono-, di-, and tribasic calcium phosphate) used in foods.
  Low
• 11 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 12 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 13 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 14 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 15 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 16 Beta-Apo-8′-Carotenal (C30)
  β-Apo-8'-carotenal (C30) - a synthetic carotenoid food color related to beta-carotene; produces orange-yellow to red shades.
  Moderate
• 17 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 18 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low