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- Pasteurized process american cheese56.3%—
- Milk29%—›
- Water13.6%—›
- Cream6.8%—›
- E3393.4%—
- Salt1.7%—›
- Lactic ferments0.9%—
- Colour0.9%—
- Enzyme0.9%—›
- Cheddar cheese21.9%—
- Milk10.9%—›
- Lactic ferments5.5%—
- Salt2.7%—›
- Enzyme1.4%—›
- Coloured cheddar1.4%—
- Low10.9%—
- Moisture part5.5%—
- Skim mozzarella cheese2.7%—
- Part1.4%—
- Skimmed milk0.7%—
- Cheese0.7%—›
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PASTEURIZED PROCESS AMERICAN CHEESE (MILK, WATER, CREAM, SODIUM PHOSPHATE, SALT, CHEESE CULTURE, COLOR ADDED ENZYMES), CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES, COLOR ADDED), LOW - MOISTURE PART - SKIM MOZZARELLA CHEESE (PART - SKIM MILK, CHEESE
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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